Flanken Short Ribs 3 Ways: Grill, Broil, or Instant Pot

Few sounds in cooking are better than flanken ribs hitting a hot grill. The sugar in the marinade catches almost instantly, the smoke curls up smelling of soy, garlic, and sesame, and within minutes the edges turn dark, glossy, and a little crisp. This is the cut behind Korean galbi, and it is one of the easiest ways to feel like you are cooking at a barbecue restaurant in your own backyard. Flanken short ribs are sliced thin across the bones, so they cook in a fraction of the time that regular thick-cut ribs need. You can grill them in minutes, broil them on a rainy night, or pressure cook them into something soft and saucy. Here are all three, with the marinade that ties them together.

Quick answer: To cook flanken short ribs, marinate the strips in a sweet soy, garlic, ginger, and sesame mix for 4 to 12 hours. To grill, cook over high heat for 3 to 4 minutes per side. To broil, cook 4 inches from the heat for about 5 minutes per side. For an Instant Pot, cook on high pressure for 45 minutes with a 20 minute natural release, and add 10 more minutes if the meat is still firm.

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What Are Flanken Short Ribs?

Flanken is a way of cutting short ribs. Instead of leaving the ribs in thick, single-bone blocks, the butcher slices straight across the bones into long, thin strips, so each strip has a row of small bones along one edge. That is why it is often sold as Korean style short ribs. The strips are thin enough to soak up a marinade quickly and cook fast over high heat, which is exactly what galbi, the classic Korean grilled short rib, needs. The same thin cut also pressure cooks in far less time than a thick rib, and it makes tender, shreddable meat for tacos and sandwiches.

Why Are Flanken Short Ribs Different From Regular Short Ribs?

The cut changes the cooking. Thick, regular-cut short ribs have a lot of meat sitting on one bone, so they need hours of slow braising to melt their connective tissue. Flanken strips are thin, so the heat reaches the center fast. That means two things. First, they can be grilled or broiled in minutes, because the strips are only as thick as the meat on the bone. Second, if you do braise or pressure cook them, they need much less time than thick ribs. Cooking flanken the way you would cook a regular short rib means a long, unnecessary braise, and cooking a thick rib the way you would cook flanken leaves it tough.

Why Do Pasture Raised Beef Short Ribs Work So Well Cut Flanken Style?

Our Pasture Raised Beef Short Ribs are Korean style flanken strips, bone-in, with three small bones along each piece. The meat is full of beefy flavor and marbling, and it can be enjoyed with the bone still attached for a hearty, hands-on way of eating. You can also slide the tender meat off the bone and use it in nachos, enchiladas, tacos, barbecue sandwiches, or even mac and cheese. They are happy with a very simple cook of just water and salt, and they shine when you grill them first for a char and then slow cook them in homemade barbecue sauce. That versatility is why one package can turn into several different dinners.

What Goes Into the Galbi Marinade?

The marinade is simple and does most of the work. For a full batch, whisk together one half cup of soy sauce, one quarter cup of brown sugar, one quarter cup of grated Asian pear or apple, four minced garlic cloves, one tablespoon of grated fresh ginger, two tablespoons of toasted sesame oil, two tablespoons of rice vinegar, two sliced scallions, and a teaspoon of black pepper. The soy gives salt and depth, the brown sugar helps the edges caramelize, and the grated pear adds sweetness and a natural softening effect. Toasted sesame seeds go on at the end. Pour the marinade over the strips, turn them to coat, and let them soak.

How Long Should You Marinate Flanken Short Ribs?

Four to 12 hours is the sweet spot, kept cold, and 24 hours is the upper limit. Because flanken strips are thin, they soak up flavor quickly. The fruit in the marinade contains natural enzymes that soften the meat, which is helpful in the first few hours but can turn the surface mushy if the strips sit too long. If you are short on time, even one hour adds real flavor. Turn the strips once or twice if you can, so every piece gets coated, and pat them lightly before cooking so the marinade caramelizes instead of steaming.

Also Read: How to Cook Bison Short Ribs in the Oven or Instant Pot

Method 1: How Do You Grill Flanken Short Ribs?

1. Marinate the strips for 4 to 12 hours, then let them sit at room temperature for 20 minutes before cooking.
2. Heat a grill to high and oil the grates well so the sugary marinade does not stick.
3. Lift the strips out of the marinade, let the extra drip off, and lay them on the grill in a single layer.
4. Cook for 3 to 4 minutes per side with the lid open, until the edges are dark, caramelized, and slightly crisp.
5. Move any strips that flare up to a cooler part of the grill so the sugar does not burn.
6. Rest the ribs for 5 minutes, then cut between the bones with kitchen scissors or a sharp knife.
7. Finish with toasted sesame seeds and sliced scallions, and serve with rice and lettuce leaves.

Method 2: How Do You Broil Flanken Short Ribs?

1. Set an oven rack about 4 inches from the broiler and heat the broiler to high.
2. Line a sheet pan with foil and set a wire rack on top, then lay the marinated strips on the rack in a single layer.
3. Broil for about 5 minutes, until the tops are browned and bubbling.
4. Flip the strips and broil for 4 to 5 minutes more, watching closely, until the second side is browned.
5. Rest the ribs for 5 minutes, then cut between the bones and top with sesame seeds and scallions.

The broiler is a great option when the grill is not available, and it gives a similar char. Stay close to the oven, because the sugar in the marinade can go from caramelized to burnt in under a minute.

Method 3: How Do You Cook Flanken Short Ribs in an Instant Pot?

1. Whisk the marinade, and let the strips soak for at least 1 hour, or up to 12 hours.
2. Set the Instant Pot to sauté on high, add a little oil, and sear the strips for 2 minutes per side in batches, then move them to a plate.
3. Pour one half cup of water or broth into the pot and scrape up the browned bits so nothing sticks and triggers a burn warning.
4. Return the ribs to the pot and pour the marinade over them, stacking the strips with the bones standing up if you can.
5. Lock the lid, set the valve to sealing, and cook on high pressure for 45 minutes.
6. Let the pressure release naturally for 20 minutes, then turn the valve to venting to release the rest.
7. Check the meat with a fork. If it still feels firm, lock the lid again and cook on high pressure for 10 more minutes.
8. Lift out the ribs, simmer the sauce on the sauté setting for 10 minutes until it thickens, and brush it over the ribs.
9. For a sticky finish, place the ribs under a hot broiler for 3 to 4 minutes until the glaze bubbles.

Which Method Is Best for Flanken Short Ribs?

It depends on what you want. The grill gives you the classic galbi char and a chewy, beefy bite. The broiler gets close to that without going outside. The Instant Pot gives you soft, saucy ribs that come off the bone easily and make great shredded meat. Here is how they compare.

Method	Time	Best For	Result
Grill	3 to 4 minutes per side over high heat	Classic galbi and backyard cookouts	Charred, caramelized, beefy bite
Broil	About 5 minutes per side	Rainy nights and small kitchens	Browned, sticky edges
Instant Pot	45 minutes plus 20 minute release	Soft, shreddable meat for tacos and bowls	Tender, saucy, falls off the bone
Slow cooker	6 to 8 hours on low, after a quick grill	Hands-off barbecue sandwiches	Smoky, pull-apart meat in barbecue sauce

Why Does Sugar Make Flanken So Easy to Burn?

The marinade has brown sugar and fruit in it, and sugar caramelizes fast. On a hot grill, that is a good thing for the first couple of minutes, because it gives you the dark, sticky crust. After that, it turns bitter and black. Three habits keep it under control. Lift the strips out of the marinade and let the extra drip off before cooking. Keep a cooler zone on the grill or a spot at the edge of the sheet pan for strips that start to flare. And pull the ribs as soon as the edges look dark brown and glossy, not black.

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How Do You Know Flanken Ribs Are Done?

For grilled and broiled strips, look at the color and feel. The edges should be deep brown and caramelized, the meat should feel springy, and the juices should run clear. Flanken has more connective tissue near the bones than a steak, so it is better a little past medium than rare. For Instant Pot ribs, go by fork tenderness. A fork should slide in with no resistance, and the meat should pull away from the bones with almost no effort. If it resists, give it 10 more minutes under pressure.

How Do You Eat Galbi the Traditional Way?

Galbi is meant to be hands-on. After resting the ribs, cut the meat from the bones with kitchen scissors into bite-size pieces. Set out leaves of lettuce, a bowl of steamed rice, and small dishes of kimchi, sliced garlic, and a spicy paste called ssamjang. Each person wraps a piece of meat with rice and a bit of kimchi in a lettuce leaf and eats it in one bite. It is a fun, social way to eat, and the fresh lettuce and sharp kimchi balance the sweet, rich meat perfectly.

What Can You Do With Shredded Flanken Rib Meat?

Once the ribs are tender, the meat comes off the bones easily and works in many dishes. Pile it into warm tortillas with pickled onions and cilantro for Korean style tacos. Spoon it over nachos with melted cheese, tuck it into enchiladas, or stir it into mac and cheese. It also makes excellent barbecue sandwiches on toasted rolls with a little extra sauce. The meat stays moist because it is coated in sauce, and each dish gets a different personality from the same base.

Can You Cook Flanken Short Ribs in a Slow Cooker?

Yes. For a smoky, pull-apart result, grill the strips first for a char, then place them in the slow cooker and cover them generously with your favorite barbecue sauce. Cook on low for 6 to 8 hours, until the meat is fork tender. Keep the lid closed as much as possible, because each peek lets out heat and adds time. Thin flanken strips cook faster than thick regular ribs, so check at the 6 hour mark.

What Should You Serve With Flanken Short Ribs?

Steamed white rice is the natural partner, since it soaks up the sweet, salty sauce. Add kimchi, a quick cucumber salad dressed with rice vinegar and sesame oil, and sauteed spinach or bok choy. Fresh lettuce leaves, sliced scallions, and a drizzle of sesame oil finish the plate. For a casual cookout, set out the ribs with a few small bowls of sides and let everyone build their own bites.

What Are the Most Common Flanken Mistakes?

Cooking Flanken Like a Thick Regular Rib

Long braises are unnecessary for thin strips. Grill or broil them quickly, or give them about 45 minutes in the Instant Pot.

Marinating for Too Long

The fruit enzymes can make the surface mushy. Stay under about 24 hours.

Skipping the Drip-Off

Too much marinade on the meat steams it and burns the sugar. Let the extra drip off first.

Cooking Over Uneven Heat

Flare-ups burn the sugar. Keep a cooler zone on the grill and move strips that flare.

Pulling the Pressure Cooker Ribs Too Soon

If a fork meets resistance, the meat needs more time. Add 10 more minutes under pressure.

Also Read: How to Cook Bison Osso Buco in the Oven or Instant Pot

Troubleshooting: What Went Wrong and How to Fix It

My Ribs Burned Before They Cooked

The heat was too high or the strips were too wet with marinade. Let the extra drip off and move the strips to a cooler zone as soon as the edges darken.

My Ribs Were Tough

They may have been undercooked or cut too soon. For grilled ribs, rest them for 5 minutes and cut between the bones. For Instant Pot ribs, add 10 more minutes under pressure.

My Ribs Were Mushy

The marinade sat too long. Stay within 4 to 12 hours next time.

My Instant Pot Showed a Burn Warning

Browned bits or sugar were stuck to the bottom. Add the water first, scrape the pot clean, and pour the marinade over the ribs rather than under them.

My Sauce Was Too Thin

Lift out the ribs and simmer the sauce on the sauté setting for 10 minutes until it thickens.

Frequently Asked Questions

What are flanken short ribs?

They are short ribs cut across the bones into long, thin strips with several small bones in each piece. They are often sold as Korean style short ribs.

How long do you grill flanken short ribs?

Grill them over high heat for 3 to 4 minutes per side, until the edges are dark and caramelized, then rest them for 5 minutes.

How long do you cook flanken short ribs in an Instant Pot?

Cook them on high pressure for 45 minutes with a 20 minute natural release. If the meat is still firm, cook it 10 more minutes.

What is galbi?

Galbi is a classic Korean dish of marinated short ribs, usually grilled. The marinade is sweet and savory, with soy sauce, garlic, sesame oil, and pear.

How long should I marinate Korean style short ribs?

Four to 12 hours is ideal, and 24 hours is the limit. A longer soak can make the meat mushy.

Can I cook flanken short ribs with just water and salt?

Yes. They are flavorful enough for a very simple cook, though a marinade or barbecue sauce makes them taste much richer.

Where can I buy flanken short ribs online?

You can order our Pasture Raised Beef Short Ribs online and have them shipped to your door.

Ready to Cook Flanken Short Ribs at Home?

If you want to buy flanken short ribs online, we make it easy. You can order pasture raised beef online without a trip to a specialty butcher, and it ships right to your door, ready for your next cookout. Browse the full Angus beef collection to find the best place to buy beef online for short ribs, steaks, and roasts. For questions about how to cook flanken short ribs or where to buy Korean style short ribs, call us at 800-674-8426.