Grilled Flanken-Cut Short Ribs
We love short ribs, but English-style ribs—thick pieces that are cut between the ribs—can take hours to cook to tender perfection. Luckily, flanken-cut short ribs, which are thinly sliced across the ribs, are best quickly cooked over medium-high heat, making them a great choice for a weeknight meal. Just sprinkle these short ribs with seasonings, grill for about 3 minutes per side and pile them high on platter. Add a final flourish of flaky sea salt just before serving.
Ingredients:
- 3 lb. (1.5 kg) flanken-cut beef short ribs
- Kosher salt and freshly ground pepper
- 2 tsp. garlic powder
- 2 tsp. sweet paprika
- Flaky sea salt for sprinkling
Directions:
Prepare a medium-hot fire in a grill.
Season the short ribs with kosher salt and pepper, then sprinkle all over with the garlic powder and paprika. Arrange the ribs on the grill and cook, turning once, until charred and cooked through, about 3 minutes per side.
Transfer the short ribs to a carving board, cover loosely with aluminum foil and let rest for 5 minutes. Arrange the short ribs on a platter, sprinkle with flaky sea salt and serve. Serves 4 to 6.
Williams Sonoma Test Kitchen
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