Grilled Flanken-Style Short Ribs with Lemon and Olive Oil
Flanken-style or ‘asado-style’ short ribs are short ribs that have been cut through the grain and through the bone. They are sliced thinly (about 1.5 cm/½ in) and each slice will have at least 3–4 pieces of bone in it. Unlike English-cut short ribs, which is the cut most of us are familiar with and that requires hours of braising, flanken-style ribs grill up beautifully and quickly. I’m sure if you’ve eaten Korean food before you will have tried this cut Kalbi-style, marinated in ginger, soy and sugar and grilled to a sweet caramelised char. This cut has more texture and chew than something like fillet, but, on the flip side, it also has so much more flavour.
This is a delicious dish, and by foregoing highly seasoned marinating ingredients and just grilling the meat, you’re left with the beefiest tasting cut out there. Served simply with olive oil and lemon it is a real purist’s way of eating it.
Ingredients 3
1.2 kg beef short ribs, flanken-style
extra-virgin olive oil, for brushing and drizzling
lemon juice, for drizzling
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Method 4
Heat your grill to a very high heat.
Brush the with a small amount of olive oil and season well with salt. Leave to sit for at least 15 minutes before grilling. Also, be sure that your ribs are at room temperature before grilling.
Grill the to a nice char on both sides, ensuring that the middle is still a little bit pink. This should only take 2–3 minutes on each side if your grill is extremely hot. Do not bring the lid of the grill down while these cook.
Allow them to rest on a warm serving platter for a few minutes before serving, then simply drizzle with good olive oil and lemon juice.
Danielle Alvarez's tips
Without question, you need quality beef to start with, so go to a butcher you trust and ask for the best beef you can buy. It must have excellent marbling and fat throughout.
