Flanken-Style Beef Short Ribs with Garlic Ginger Sauce
Flanken-style beef short ribs are seared hot and fast, then coated in a rich garlic ginger sauce made with soy, lime, fish sauce, and gochugaru. Serve them over coconut ginger rice and garnish with green onions and cilantro for a restaurant-worthy dinner that’s ready in under 30 minutes.
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Ingredients
- 1.5-2 lbs flanken beef short ribs
- 1 tablespoon garlic minced
- 1 tablespoon ginger minced
- 1/2 cup soy sauce
- 1/2 cup water
- 2 tablespoons lime juice and zest
- 2 teaspoons Worcestershire sauce
- 1 teaspoon fish sauce
- 1 teaspoon gochugaru flakes
- 1-2 tablespoons cold butter
- cilantro and green onion to garnish
Instructions
- Take 1.5-2 lbs flanken beef short ribs out of the refrigerator 30 minutes before you want to cook.
- Heat a 12 inch large stainless steel or cast iron skillet to medium-high heat.
- We need a hot pan to get a quick cook to avoid tough meat.
- Take your short ribs out of the packaging and use a butter knife to scrape against the bone segments to get off any stray bone shards.
- You can rinse the meat off at this point, but make sure to dry them thoroughly with paper towels so it doesn’t steam in the pan.
- Mix the 1 tablespoon garlic , 1 tablespoon ginger, 1/2 cup soy sauce, 1/2 cup water, 2 tablespoons lime juice and zest, 2 teaspoons Worcestershire sauce, 1 teaspoon fish sauce, and 1 teaspoon gochugaru flakes in a small bowl.
- When the pan is hot, add 2 tablespoons of a neutral oil (I use avocado)
- Sear the flanken ribs for 1-2 minutes of each side giving them room so they don’t steam
- Once cooked, remove to a plate to let them rest for 10 minutes while you make the pan sauce
- Stir your sauce mixture and pour into the pan. Keep it hot enough to simmer the sauce
- Scrape up any brown bits from cooking the ribs
- Reduce down for about 5 minutes
- Add 1-2 tablespoons cold butter and swirl it around the pan, by lifting the pan up and rotating it around until it’s infused in the sauce
- Pour into a ramekin
- Assemble your ribs and coat with the sauce and add cilantro and green onion to garnish
Notes
When swirling the butter into the sauce, lift the pan off the burner. With the handle directly in front of you, tip to the left side. Rotate the butter around to the top and down the right side. You want to do this gently so it has time to incorporate with the sauce.
Nutrition
Calories: 355kcal | Carbohydrates: 5g | Protein: 36g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 108mg | Sodium: 2509mg | Potassium: 744mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 125IU | Vitamin C: 4mg | Calcium: 35mg | Iron: 5mg
Servings: 3 people
Calories: 355kcal