This flanken-cut grilled beef short ribs recipe features a bright, spicy lemongrass-chile marinade. Because the ribs are sliced flanken-style, they cook quickly on a hot grill and deliver bold Asian-inspired flavors. You can have them on the table in about 30 minutes.
Yes—you can grill beef short ribs, and flanken-cut ribs make it especially easy. Sliced across the bone like a steak, flanken ribs are long, thin, and ideal for fast grilling. The marinade in this recipe balances heat with fresh ginger and lemongrass for a punchy, aromatic finish.
This is a perfect summer grilling dish: quick, flavorful, and satisfying. When cooler weather arrives, consider switching to English-cut short ribs for braises and slow-cooked dishes.
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 thick English-cut pieces.
- Red Fresno chiles: Similar in heat to jalapeños but fruitier in flavor.
- Lemongrass: Use the tender lower stalks; they add bright citrus aroma and are easy to prepare.
- Ginger and garlic: Fresh ginger is best. Crushed garlic in the marinade melts into the fat for great grilled aroma.
- Brown sugar: A touch of sweetness balances the aromatics and chiles.
- Sesame oil: Adds nutty depth—use sparingly as it’s potent.
- Kosher salt: Salt the meat ahead of time so it seasons through while resting.
How to cook beef short ribs on the grill
Recipe adapted from Bon Appétit.
Step 1: Season the short ribs
Place the short ribs in a glass or nonreactive dish and season generously with kosher salt. Let them sit at room temperature for at least 15 minutes and up to two hours so the salt has time to penetrate.
Step 2: Make the lemongrass-chili marinade
Trim the tough top ends off the lemongrass until you reach the tender lower section. Remove the outer layers and roughly chop. Slice chiles open and remove seeds and ribs if you want milder heat. Peel the ginger and slice it into rounds.
Combine the chopped lemongrass, chiles, ginger, rice vinegar, garlic, toasted sesame oil, brown sugar, and neutral oil (canola or grapeseed) in a blender or food processor and purée until smooth. A blender produces a silkier sauce; a small food processor works well if you prefer a bit more texture.
Step 3: Marinate the short ribs
Coat the seasoned short ribs with the lemongrass-chile sauce and let them sit for about 15 minutes while you preheat the grill. Because the slices are thin, a brief marinade is enough to impart flavor without overpowering the meat.
Step 4: Grill the short ribs
Preheat the grill to medium-high. Grill the ribs 2–5 minutes per side depending on thickness and desired doneness; aim for about 130°F for medium-rare. Rest the ribs a few minutes before serving.
Beef short ribs grilling tip
Short ribs carry a fair amount of fat, which can cause flare-ups. Keep the heat moderate, watch the grill, and move pieces if flare-ups occur.
FAQ
Treat flanken short ribs like a steak: about 130°F for medium-rare. Because they are thin, avoid overcooking to keep them tender.
Flanken refers to the cut orientation—short ribs sliced across the bone to create long, flat pieces with several small bones along one edge, rather than the thicker English-cut pieces.
Flanken-cut short ribs are usually under an inch thick and cook quickly: about 2–6 minutes per side depending on thickness and your preferred doneness.
Start with clean, well-heated grates and let the meat sear without moving it until it naturally releases. If it still sticks, wait another minute before flipping.
What to serve on the side
- Quick fridge pickles to cool the heat and cut the meat’s richness.
- A fresh strawberry-arugula salad with basil and mint makes a bright starter.
- Charred broccoli with a tangy yogurt sauce keeps the smoky theme going.
- Finish with a simple summer dessert like peach crumble.
More grilling recipes
- Grilled pork tenderloin with chimichurri for a different bold flavor.
- Simple, juicy grilled turkey burgers for an easy crowd-pleaser.
- Roasted vegetable salad with charred lemon vinaigrette to showcase grilled produce.
- Beer brats for straightforward backyard cooking.
Flanken grilled beef short ribs cook fast and really satisfy!
- Flanken short ribs are sliced thin across the bone so they grill quickly.
- The lemongrass-chile marinade holds up to the beefy flavor even after grilling.
- Plenty of fat keeps these ribs tender and flavorful when not overcooked.
- Flanken ribs are an easy way to vary the cuts you use for weeknight or weekend grilling.
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Recipe
Spicy Lemongrass Grilled Short Ribs
Equipment
- mixing bowls
- whisk
- mini food processor or blender
Ingredients
- 3 lbs short ribs, cut flanken style (across the bone)
Lemongrass-Chile Sauce
- 4 red Fresno chiles, roughly chopped
- 3 lemongrass stalks, bottom part only, outer layers removed, roughly chopped
- 1 (3-inch) piece ginger, peeled
- 3 garlic cloves, smashed
- 1 tablespoon brown sugar
- 1 teaspoon toasted sesame oil
- 1/4 cup neutral vegetable oil (canola or grapeseed)
- 3 tablespoons unseasoned rice vinegar
Instructions
Lemongrass-Chile Sauce
- Trim the tops off the lemongrass to the tender lower stalk, remove outer layers, and roughly chop.
- Slice chiles in half and remove seeds and ribs if desired for milder heat.
- Peel the ginger and slice into rounds.
- Place 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 the ribs in a glass dish, season with salt, and let rest at room temperature for at least 15 minutes (up to 2 hours).
- Coat the ribs with the chile sauce and let marinate about 15 minutes while you heat the grill to medium-high.
- Grill the ribs 2–5 minutes per side, depending on thickness, until about 130°F for medium-rare. Rest briefly before serving.
Notes
- Be sure to buy flanken-style short ribs cut across the bone for quick grilling.
- Keep grill heat moderate to avoid flare-ups from the fat in the ribs.
- Recipe adapted from Bon Appétit.
Nutrition
Nutrition information is an estimate and not guaranteed to be exact.
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