View Full Version : Got some clearance Beef Short ribs, any suggestions?

04-30-2019, 10:07 AM
Had a dentist's appt this morning, so stopped by the clearance bin on the way home and found these. They are flanken cut. Any suggestions?



04-30-2019, 10:21 AM
Don't let them spoil.

Nice score! :icon_smile_tongue:

04-30-2019, 10:47 AM
Eat them fast? :-P
Don't know, actually never cooked them. Look good though.

04-30-2019, 11:34 AM
Cut them off the bone and add to a chuck roast or brisket for burgers!

04-30-2019, 12:45 PM
Go back and get them all, they are awesome and you are stealing them at 1.99 lb. That cut is used often for Korean Bulgogi, which is one of my favorite uses for flanken short ribs.

Bulgogi Marinade
4 Tbsp soy sauce
2 Tbsp sesame oil
3 Tbsp brown sugar (don’t substitute with honey as it burns easily)
8 cloves garlic minced
Asian pear grated
Freshly ground black pepper

I like it a little spicy, so I add a couple TBS of Huey Fong Chili Garlic Sauce

Marinated a few hours or over night.

Set up a hot direct grill (I use my grill grates) and sear until you form a pretty good char on each side.

Then enjoy. The meat will be tender and the bones will have a little chew around them, but my family loves to get hand on with these. Enjoy

04-30-2019, 01:41 PM
Buy them all? Pffft, I am part of the BBQ brethren, of COURSE I bought them all! :D

The bulgogi marinade sounds awesome. Problem is that they need to go on in a few hours. I'm contemplating putting them on the grill at 225 (since they are flanken cut) and I don't want to get them too hot too fast.) for a few hours and then sear them off to finish. Probably will do a simple salt and Merken seasoning.

Really wanted to cook hotter, around 285, but I'm concerned they just aren't big enough for that. Normal short ribs sure, but these I don't know unless someone has experience with them.

04-30-2019, 04:03 PM
What they said. " Buy Them All"

04-30-2019, 04:18 PM
I would marinate them in a Korean BBQ marinade and smoke and char them. Sort of like a char siu but beef. You could also use a Teriyaki marinade like the beef sticks you get at chinese takeout.

04-30-2019, 08:15 PM
Not much meat there...
I'd smokem for a while and then boil the heck out of em...Pull off the meat and boil the bones some more...Now were talking beef stew...

tom b
04-30-2019, 08:16 PM
we marinate and grill those

04-30-2019, 08:57 PM
Sear them and then put them in the oven in a roasting pan with a bottle of red wine until they fall off the bone.

05-01-2019, 09:06 AM
Alright, so I ended up seasoning with salt that I picked up in Santiago:


Set the PG1000 to 225, tossed 'em on there and walked away. I let them go for about 1.5 hrs, maybe 2? I wasn't watching that close. I did check temp when I pulled them, was at 145. I think I should have gone longer as they were very tasty but still a bit tough. Didn't get hot enough to break them down. Will do that next time. For those who say you can't get a heavy smoke flavor on a pellet grill; you've obviously bought the wrong grill. :wink:

I really liked the simple salt blend. Main seasoning in it is Merken, which is very popular in Chile. Excellent flavor. The ribs picked up awesome color too, just needed more cook time or at least a higher finished temp.

Thanks everyone for your suggestions, I think I'll go the Bulgogi route next time.