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Mexican Beer & Lime Flanken Ribs

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


  1. 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.

  2. Add chile powder and cumin; stir until well combined. Continue cooking, stirring occasionally, for 1-2 more minutes.

  3. Remove from heat and stir in lime zest and lime juice.

  4. Transfer mixture into mixing bowl and add cilantro and beer; stir until well combined.

  5. Refrigerate mixture for at least 30 minutes, or until cold.

  6. 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!)

  7. Preheat grill to high heat.

  8. Remove short ribs from marinade; discard any excess marinade. Pat short ribs dry with paper towels.

  9. Grill over high heat for 2-3 minutes per side.

  10. Transfer grilled short ribs to a plate and cover lightly with foil. Let rest for 5 minutes before serving.


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