Grilled Korean-Style Flanken Short Ribs With Sesame Scallions

For big beef flavor without an all-day cook, try these grilled flanken short ribs. Thin strips of crosscut short ribs take on a soy, garlic and ginger marinade, then cook quickly over the grill. A fresh sesame-scallion topping keeps every bite bright.

This is our own Korean-style backyard recipe, inspired by the sweet-savory flavors often associated with grilled short ribs. Serve the ribs with rice and cucumber for a meal that feels special without a complicated ingredient list.

Serves: 4   Prep: about 15 minutes   Marinate: 2–8 hours   Grill: approximately 6–10 minutes, depending on thickness and heat, plus a 3-minute rest.

Buy the Right Cut

Ask for flanken-cut beef short ribs, sliced across the bones into strips about ¼ inch thick. Each strip has several small bone cross sections. Thick English-cut short ribs need a different, much longer cooking method and will not work with these quick grilling times.

Check the meat for loose bone fragments and remove them with a damp paper towel; do not rinse raw beef in the sink. Pat dry before adding the marinade.

Ingredients

For the Ribs and Marinade

• 2½ pounds flanken-cut beef short ribs, about ¼ inch thick
• ⅓ cup reduced-sodium soy sauce
• 2 tablespoons packed brown sugar
• 2 tablespoons water
• 1 tablespoon rice vinegar
• 1 tablespoon toasted sesame oil
• 4 garlic cloves, finely minced
• 2 teaspoons grated fresh ginger
• ½ teaspoon black pepper
• ¼ teaspoon crushed red pepper flakes, optional

For the Sesame Scallions

• 3 scallions, thinly sliced
• 2 teaspoons toasted sesame seeds
• 1 teaspoon rice vinegar
• 1 teaspoon toasted sesame oil

How to Grill Korean-Style Flanken Short Ribs

1. Mix the marinade. Whisk soy sauce, brown sugar, water, rice vinegar, sesame oil, garlic, ginger, pepper and optional chili flakes. Reserve 2 tablespoons in a separate clean covered container if you want a little sauce at serving time; refrigerate it.
2. Marinate the beef. Put ribs and remaining marinade in a food-safe covered container or sealed bag. Refrigerate for 2–8 hours, turning once. Keep the beef refrigerated while marinating.
3. Prepare the grill. Set up medium-high direct heat, approximately 400–450°F, and a separate indirect area. Clean the grates and follow your grill’s preheating instructions.
4. Drain the ribs. Lift the beef out of the marinade and let excess liquid drip off. Discard marinade that touched raw beef. Do not pour it over the cooked ribs.
5. Grill in batches. Lay ribs flat over direct heat without crowding. Start checking after about 3 minutes per side. Turn as needed for even browning, moving them to indirect heat whenever the sugar darkens too quickly or fat flares.
6. Check doneness. For whole-muscle beef, reach at least 145°F followed by a 3-minute rest, or follow a higher temperature specified on the package. Use a thin-tip thermometer inserted sideways into a meaty section, avoiding bone; check several pieces. Color alone is not reliable.
7. Finish and serve. Mix the scallions, sesame seeds, vinegar and sesame oil. Scatter over rested ribs. Add only the clean reserved marinade, if using, and serve with rice.

Keep the Char, Control the Flare-Ups

Short ribs contain fat, and the marinade contains sugar, so moderate browning matters more than dramatic flames. Drain well and leave space between pieces. Keep the indirect section available throughout cooking, and use long tongs to move the ribs when needed.

Do not chase black grill marks at the expense of a burned exterior. If the ribs are well browned before reaching temperature, finish them over indirect heat. Never spray water onto a gas grill to control a flare-up.

Easy Serving Ideas

White rice or brown rice catches the savory juices. Add sliced cucumber tossed with rice vinegar, a pinch of salt and a little sesame oil. Lettuce leaves also make a convenient way to wrap small pieces of beef; remove the bones before making wraps.

Planning an outdoor kitchen for meals like this? Explore Sunzout’s TrueFlame grills and outdoor kitchen appliance packages, or design and price your own kitchen.

Frequently Asked Questions

Are flanken ribs the same as thick short ribs?

They come from the short-rib area but are cut differently. This recipe requires thin crosscut strips, not thick pieces intended for braising or long smoking.

Can I marinate them overnight?

Keep this recipe within the suggested 2–8 hour window for a balanced flavor. Longer marinating can make thin slices overly salty.

How should I store leftovers?

Refrigerate within 2 hours, or 1 hour above 90°F. Use within 3–4 days and reheat to 165°F. Small portions reheat more evenly.

Temperature guidance: FoodSafety.gov safe minimum internal temperatures. Follow package instructions for mechanically tenderized or otherwise specially processed beef.