This flanken-cut grilled beef short ribs recipe uses a spicy lemongrass-chili marinade, cooks quickly, and bursts with bright Asian flavors. Using flanken-cut short ribs means you can have tender, beefy grilled ribs on the table in about 30 minutes with minimal fuss.
Yes—you can grill beef short ribs, and they’re faster and easier than many people expect. Because flanken short ribs are cut across the bone, they resemble a steak in shape and cook quickly over direct heat. The marinade in this recipe balances heat from Fresno chiles with the citrusy fragrance of lemongrass and warming ginger, while a touch of brown sugar and toasted sesame oil lends depth and balance.
Grilled beef short ribs recipe ingredients
- Flanken-cut short ribs: Look for ribs cut across the bone so they are long and thin rather than the thicker English-cut pieces.
- Red Fresno chiles: Fresno chiles provide a fruity, moderate heat similar to jalapeños.
- Lemongrass: Use the tender bottom portion of the stalks. It’s simple to prepare and adds a bright, citrusy aroma.
- Ginger and garlic: Fresh ginger and garlic are essential for vivid flavor; they infuse the marinade and the meat as it grills.
- Brown sugar: A small amount of brown sugar balances the savory, spicy, and acidic elements.
- Toasted sesame oil: Adds a nutty accent; a little goes a long way.
- Kosher salt: Salt the meat ahead of time so it seasons through while the ribs rest at room temperature.
How to cook beef short ribs on the grill
This recipe is adapted from a classic approach to quick grilled short ribs. The method is straightforward: make the lemongrass-chili sauce, season the ribs, briefly marinate, then grill to medium-rare for best texture and flavor.
Step 1: Season the short ribs
Place the flanken-cut short ribs in a shallow glass or ceramic dish. Season generously with kosher salt and let them sit at room temperature for at least 15 minutes and up to two hours. This gives the salt time to begin seasoning the meat and helps with even cooking on the grill.
Step 2: Make the lemongrass-chili marinade
Trim the lemongrass down to the tender base, peel away tough outer layers, and roughly chop the tender portion. Slice the Fresno chiles in half and remove seeds and ribs if you prefer milder heat. Peel the ginger and cut it into rounds.
Place ginger, chopped lemongrass, chiles, rice vinegar, smashed garlic, toasted sesame oil, brown sugar, and a neutral oil (canola or grapeseed) into a blender or food processor. Purée until smooth. The result is a fragrant, saucy marinade that clings to the ribs and caramelizes beautifully on the grill.
Step 3: Marinate the short ribs
Coat the short ribs evenly with the lemongrass-chili sauce and allow them to marinate briefly—about 15 minutes is sufficient for these thin cuts. Because the ribs are thin, they pick up flavor quickly and don’t need a long soak.
Step 4: Grill the short ribs
Preheat the grill to medium-high. Place the ribs over direct heat and grill until medium-rare, about 2–5 minutes per side depending on thickness. Watch carefully for flare-ups because short ribs carry more fat; if flare-ups happen, move the meat briefly to a cooler part of the grill and return when flames subside.
Beef short ribs grilling tip
Because of their fat content, short ribs can cause flare-ups. Keep the heat moderate and be ready to relocate the ribs to indirect heat if flames spike. Let the meat rest a few minutes after grilling to retain juices.
FAQ
Treat flanken short ribs like a steak: cook to about 130°F (54°C) for medium-rare. Overcooking can make this cut tough.
Flanken is a style of short rib cut across the bone, producing thinner, longer pieces with a row of small bones. English-cut short ribs are thicker and cut between bones.
Flanken short ribs usually cook in 2–6 minutes per side depending on thickness and desired doneness.
Make sure grates are clean and well-preheated. Let the meat sear and it will naturally release when ready—if it sticks, wait another minute and try again.
What to serve on the side
- Quick fridge pickles or cucumber salad to cool the heat and cut through the richness.
- A bright salad, such as strawberry-arugula with herbs, for contrast and freshness.
- Grilled or charred vegetables to echo the smoky flavor.
- Finish with a simple summer dessert like a fruit crumble.
More grilling recipes
- Explore other grilled mains such as pork tenderloin with chimichurri or simple turkey burgers for weeknight cooking.
- Roasted vegetable salads with charred lemon vinaigrette pair well with smoky meats.
Flanken grilled beef short ribs cook fast and really satisfy!
- Flanken short ribs are sliced thinly across the bone so they cook quickly over high heat.
- The lemongrass-chili marinade holds up to the beefy flavor and caramelizes when grilled.
- With generous fat content, these ribs remain juicy if not overcooked.
- Flanken short ribs are an easy way to vary the cuts you grill and deliver bold flavor with minimal time.
Recipe
Spicy Lemongrass Grilled Short Ribs
Ingredients
- 3 lbs short ribs, cut flanken style (across the bone)
Lemongrass-Chile Sauce
- 4 red Fresno chiles, roughly chopped
- 3 lemongrass stalks, roughly chopped (bottom part only, outer layers removed)
- 1 3-inch piece of ginger, peeled
- 3 garlic cloves, smashed
- 1 tablespoon brown sugar
- 1 teaspoon toasted sesame oil
- 1/4 cup vegetable oil (canola or grapeseed)
- 3 tablespoons unseasoned rice vinegar
Instructions
Lemongrass-Chili Sauce
- Trim lemongrass to the tender base, remove tough outer layers, and roughly chop.
- Slice chiles in half and remove seeds and ribs if desired for less heat.
- Peel ginger and slice into rounds.
- Combine ginger, lemongrass, chiles, rice vinegar, garlic, sesame oil, brown sugar, and vegetable oil in a blender or food processor and purée until smooth.
Prep the short ribs
- Place short ribs in a shallow dish, season with salt, and let sit at room temperature 15 minutes to 2 hours.
- Coat ribs with the lemongrass-chili sauce and marinate about 15 minutes while you preheat the grill to medium-high.
- Grill ribs 2–5 minutes per side to medium-rare, depending on thickness. Rest a few minutes before serving.
Notes
- Be sure to buy “flanken style” short ribs cut across the bone for this method.
- Maintain moderate heat; the fat in short ribs can cause flare-ups if the grill is too hot.
- Short ribs cook quickly when cut flanken style—watch them closely to avoid overcooking.
Nutrition (estimate)
Calories: 465 kcal | Protein: 48 g | Fat: 26 g | Carbs: 6 g
Nutrition information is an estimate and not guaranteed to be exact.
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