Blackstone Flanken Short Ribs

Blackstone Flanken Short Ribs are rich, savory, and packed with deep umami flavor thanks to a bold Korean-inspired marinade. The short ribs soak up a mix of soy sauce, gochujang, and garlic, resulting in tender meat with caramelized edges after just a few minutes on a hot griddle. This quick, flavorful cook is ideal for weeknights or weekend gatherings. You’ll love the contrast of the slightly sweet glaze with the beef’s hearty bite and the satisfying sear that only a griddle can give you.

Blackstone Flanken Short Ribs

Flanken-style short ribs are cut across the bone, making them thinner than traditional short ribs. This allows them to cook quickly and evenly on a flat top griddle. The marinade infuses the meat with flavor and also helps tenderize the beef.

Cooking on a Blackstone griddle gives you consistent, high heat and a wide surface area to sear the ribs in batches without crowding. The marinade caramelizes quickly on the hot surface, creating a glossy crust that balances savory, spicy, and sweet flavors.

Pairing these ribs with plain steamed rice balances the bold seasoning, while a side of grilled or sautéed vegetables like bok choy, asparagus, or bell peppers to rounds out the meal.

Why You’ll Love This Dish

• Quick Cook Time – Ready in under 10 minutes after marinating.
• Deep, Balanced Flavor – A mix of savory, sweet, and spicy notes from gochujang, soy, and brown sugar.
• Perfect for the Griddle – The Blackstone gives a crispy sear and juicy interior.
• Customizable Marinade – Easily adjusted for heat, sweetness, or additional aromatics.
• Versatile Serving Options – Great with rice, noodles, or vegetables.

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Korean-Style Flanken Short Ribs Grocery List

Here’s a quick run-down of what ingredients you need to make this recipe successfully. This is handy to quickly glance at to see if whipping this up will require a trip to the store. For the full ingredients, including the amounts, refer to the recipe at the bottom of the post.

Ingredients

• Flanken Short Ribs – Cut across the bone, these ribs cook quickly and absorb marinade deeply.
• Water – Helps thin out the marinade to evenly coat the ribs.
• Soy Sauce – Brings saltiness and umami to the marinade.
• Gochujang – A fermented Korean chili paste that adds spice, depth, and a hint of sweetness.
• Brown Sugar – Balances the heat and salt, while encouraging caramelization on the grill.
• Mirin – Adds mild sweetness and acidity for a subtle depth.
• Minced Garlic – Infuses the meat with bold aromatic flavor.
• Sesame Oil – A finishing oil that adds nuttiness and rounds out the marinade.

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How To Make Blackstone Flanken Short Ribs

Below is the quick summary of what you’re getting into if you decide to make this recipe. It is just the overview, so when you are cooking make sure to follow the complete instructions that are located at the very bottom of the page in the printable recipe card.

1. Make the Marinade: Whisk together water, soy sauce, gochujang, brown sugar, mirin, garlic, and sesame oil until combined.
2. Marinate the Ribs: Place the flanken short ribs in a large freezer bag and pour in the marinade. Seal and refrigerate overnight.
3. Preheat the Griddle: Heat your Blackstone to medium-high.
4. Cook the Ribs: Remove ribs from the marinade and place directly on the hot griddle. Cook for 3–4 minutes per side, or until charred and cooked through.
5. Serve: Plate with steamed rice and a side of vegetables.

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FAQ

How should I store leftovers?

Place cooled short ribs in an airtight container and refrigerate for up to 3 days. Reheat on the griddle or in a hot skillet for best texture.

Can I make this ahead of time?

Yes, the ribs can marinate up to 24 hours in advance. You can also freeze them in the marinade for up to 2 months and thaw before cooking.

What are good substitutions for gochujang?

Use sriracha mixed with a bit of miso or hoisin sauce for a similar effect, though it won’t be quite as complex.

Can I cook these without a Blackstone?

Yes, a cast iron skillet or outdoor grill works well. Use high heat and avoid crowding the pan to get a good sear.

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Serve This With…

• Steamed Jasmine Rice
• Quick Kimchi Cucumbers
• Grilled Baby Bok Choy
• Cucumber Salad

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