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Lemongrass-Ginger Flanken Short Ribs
5 from 6 votes

Lemongrass-Ginger Flanken Short Ribs

Balanced, flavorful, and enjoyable—this recipe has it all.

Prep Time
6 hrs
Cook Time
10 mins
Total Time
6 hrs 10 mins
Servings: 4
Course: Main Course
Cuisine: Asian

Ingredients

  • 3 tbsp lemongrass minced (about 2 stalks - inner layers only, fresh
  • 3 tbsp soy sauce
  • 2 tbsp fish sauce
  • lime juice juice from 1 large lime
  • 2 tbsp vegetable oil
  • 1 tbsp ginger peeled & grated, fresh
  • 3 garlic minced, large cloves
  • 4 tsp sugar
  • 2 tsp sesame oil
  • 2 lbs short ribs flanken style
  • green onions sliced
  • cilantro leaves

Instructions

    Cup of Yum
  1. Combine the lemongrass, soy sauce, fish sauce, lime juice, vegetable oil, ginger, garlic, sugar, and sesame oil together in a large baking dish.
  2. Coat each side of the ribs in the marinade then nestle into the baking dish.
  3. Cover with plastic wrap and refrigerate for 6 hours, flipping them occasionally.
  4. Remove the ribs from the refrigerator 30 minutes prior to cooking.
  5. Heat the grill pan over medium-high heat; coat the pan with cooking spray then, working in batches, sear the ribs until browned, 4-5 minutes per side for medium-rare.
  6. Transfer to a plate and let rest for 5 minutes. Top with sliced green onion and fresh cilantro leaves. Serve and enjoy.