Flanken ribs are short ribs simply cut across the ribs instead of along the ribs. While popular in Korean cooking, I love this delicious Mexican variation.
Prep Time 8 hours, Cooking 5-10 minutes, Serves 6
4 Tbsp olive oil
2 small yellow onions diced
2 Tbsp minced garlic
4 jalapenos sliced
2 Tbsp kosher salt
2 Tbsp ancho chile powder
2 Tbsp ground cumin
4 limes zest and juice
1 cup chopped cilantro
12 oz. Mexican lager
3 lbs flanken-style beef short ribs ~1/2”-3/4” thick
Using a medium skillet, add olive oil and place over medium heat. Once hot, add onions, garlic, jalapenos and salt; stir until well combined. Cook 3-5 minutes, stirring occasionally, or until onions are translucent.
Add chile powder and cumin; stir until well combined. Continue cooking, stirring occasionally, for 1-2 more minutes.
Remove from heat and stir in lime zest and lime juice.
Transfer mixture into mixing bowl and add cilantro and beer; stir until well combined.
Refrigerate mixture for at least 30 minutes, or until cold.
Place flanked-style short ribs in a large ziptop bag. Add cold marinade and turn several times so short ribs are well coated. Refrigerate for 3-12 hours, depending on how strong you like your marinade flavors. (Note: I marinated them for 8 hours, and they were excellent!)
Preheat grill to high heat.
Remove short ribs from marinade; discard any excess marinade. Pat short ribs dry with paper towels.
Grill over high heat for 2-3 minutes per side.
Transfer grilled short ribs to a plate and cover lightly with foil. Let rest for 5 minutes before serving.