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Flanken Ribs

Want to wow your family with mouth-watering Kalbi Beef? Then fire up the grill and grab yourself a pack of flanken ribs, because this beef ribs recipe is going to knock your socks off! 

Every year my hometown, Kodiak Island, Alaska, hosts a community carnival of sorts called Crab Festival. One can always count on being attracted to the festival by the glorious scent of Korean BBQ wafting through the entire downtown area (it’s heavenly!).

My opinion might be slightly biased due to nostalgia, but the smell is exquisite. Everyone clamours around the food booth wanting to purchase the juicy flanken short ribs (also sometimes referred to as Kalbi Beef or Korean BBQ Beef).

I HAD to recreate the recipe so I could make them at home anytime! 

What are Flanken Ribs 

Flanken style ribs are pieces of meat thinly sliced across the rib section of beef bones. Each piece consists of 3-4 small pieces of bone, between sections of flavorful meat. They are marbled with fat and connective tissues, and are super tender after being marinated for a short time. 

Where to Buy Flanken Style Short Ribs:

Most grocery stores sell flanken style short ribs in the meat department, however, if you don’t see them available, you may need to ask an employee (sometimes they keep them in the back or behind the counter).

Otherwise, your local butcher at a dedicated meat shop should have some available. 

Buy the Right Thickness

Flanken ribs can vary in thickness from 1/4-inch to 1/2-inch thick. I prefer and use the 1/4-inch thick cut in this recipe. 

How to Cook Flanken Ribs:

Scrape the bone fragments from each flanken rib using a butter knife. Because this cut of meat is thinly sliced across the rib section of beef bones, there ends up being tiny bone fragments leftover. Not a big deal, but these tiny pieces of bone can be irritating when you’re trying to enjoy your meal! 

Prepare the beef ribs marinade. 

Place the beef flanken ribs in a sealable plastic bag, pour in the marinade, and refrigerate for 3-4 hours. 

Grill on medium heat for about 4 minutes per side. 

What to Serve with Marinated Beef Ribs

While the grills already on, try this recipe for grilled zucchini!

If you want to stick with an Asian theme, serve these Korean style beef ribs with:

If you aren’t worried about sticking with a theme, serve these Korean ribs with:

For added pizzazz, garnish your Kalbi ribs with sliced green onion and toasted sesame seeds. 

I hope you enjoy this gf beef recipe as much as my family does!
xoxo, 
Mēgan

Top down view flanken ribs on pile of rice sitting on speckled brown and white plate

Want to wow your family with mouth-watering Kalbi Beef? Then fire up the grill and grab yourself a pack of flanken ribs, because this beef ribs recipe is going to knock your socks off!

Flanken Ribs Recipe:

beef flanken ribs on grill

Flanken Ribs

Yield: 8 servings
Prep Time: 15 minutes
Cook Time: 8 minutes
Additional Time: 4 hours
Total Time: 4 hours 23 minutes

Want to wow your family with mouth-watering Kalbi Beef? Then fire up the grill and grab yourself a pack of flanken ribs, because this beef ribs recipe is going to knock your socks off! 

Ingredients

  • 3 pounds flanken style beef short ribs
  • 1/3 cup Bragg's Liquid Aminos (or gluten-free soy sauce)
  • 1/4 cup olive oil
  • 2 tablespoon white vinegar
  • 1 tablespoon gluten-free worcestershire sauce
  • 3 tablespoons organic brown sugar
  • 2-3 teaspoons minced garlic
  • 1/2 teaspoon ground black pepper
  • pinch of red pepper flakes

Instructions

  1. Scrape both sides of each flanken rib using a butter knife, and then place the ribs into a gallon-sized plastic sealable bag.
  2. Now make your marinade by combining the Bragg's Liquid Aminos, olive oil, white vinegar, worcestershire sauce, organic brown sugar, minced garlic, ground black pepper, and red pepper flakes.
  3. Pour the marinade into the bag of ribs, making sure all of the ribs are coated in the marinade. Place the bag into a baking pan or bowl (just in case the bag leaks) and marinate in the refrigerator for 3-4 hours (I don't like marinating longer than 4-5 hours max, otherwise, since the meat is so thin, it could become too salty.).
  4. Preheat grill to medium-heat. Grill for about 4 minutes per side, just long enough to cook through.

Notes

Flanken ribs can vary in thickness from 1/4-inch to 1/2-inch thick. I prefer and use the 1/4-inch thick cut in this recipe. 

Because this cut of meat is thinly sliced across the rib section of beef bones, there ends up being tiny bone fragments leftover. Giving the ribs a quick scrape-down with a butter knife will ensure most of those annoying bone fragments are gone!

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Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 604Total Fat: 45gSaturated Fat: 18gTrans Fat: 2gUnsaturated Fat: 27gCholesterol: 170mgSodium: 719mgCarbohydrates: 5gFiber: 0gSugar: 4gProtein: 44g
*Did you make this Asian ribs recipe? Please give it a star rating and leave an honest review below! 

Don’t forget to snap a pic and tag me on Instagram @allergyfreeak and #allergyfreealaska with your marinated beef ribs pics!

Pinterest pin with text "gluten-free beef flanken ribs"

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Larissa

Monday 14th of September 2020

I'd love to see more dinner recipe options!

Mēgan

Thursday 24th of September 2020

Noted! Thanks for letting me know that!

Barbara L Cohen

Thursday 10th of September 2020

Can I bake flaken short ribs since I don't have a grill.?

Mēgan

Sunday 13th of September 2020

Hi Barbara, I'm thinking these would broil well - just a quick few minutes on each side!

Terrie

Monday 24th of August 2020

Made this last night! It was very good! Thanks for the tip to scrape the meat with a butter knife. I'll make this again!

Mēgan

Tuesday 25th of August 2020

Absolutely! I'm happy you enjoyed it, Terrie! Thanks for coming back here and letting me know you tried it.

Diane

Sunday 26th of July 2020

These look delicious. Thanks for the great article. I picked up some of these ribs at the grocery store with no idea what to do with them, so this helps a lot! Can't wait to try this out!

Mēgan

Friday 25th of September 2020

Great - I hope you enjoy them, Diane!

Becca

Sunday 17th of May 2020

Hey Megan! I'm a personal chef, raised in Tenakee Springs (SE AK) and currently living in Florida. You have me so inspired! I have been wanting to make a very similar change in my families diet. I also have some psoriasis liej symptoms, although not diagnosed, it is hereditary. I also have mild Raynaud's (put that together while breastfeeding, not fun). I'm wondering if a diet change would benefit me more than I think. I just want to say I'm trying this recipe first, my husband loves Korean bbq! Aaaaaaand, I think I'm going to make this diet change without even telling him. See how long until he notices 😬 Thank you for being here! Please don't stop posting recipes. ~Becca

Mēgan

Monday 18th of May 2020

Hi Becca- You are so sweet! Thank you for leaving me a comment! Hahaha... sometimes dietary changes are definitely easier to make (or are a smoother transition) if the rest of the family is blissfully unaware. ;)