Flanken-Cut Short Ribs marinated in a sweet and slightly smoky raspberry chipotle sauce then grilled and garnished with chopped onion tops.
Flanken-cut short ribs are thinly sliced across the rib bone, making them a quick cooking cut of beef. Unlike English short ribs, used in low and slow cooking, flanken-cut short ribs are made for grilling. Grilled meat really showcases the quality of the cut, make sure to shop locally and know where your food comes from. I find that quality, locally farmed meat satisfies your hunger and I really believe this is due to being fed the best quality feed and being free range.
Using locally sourced meat products is not only better for you, usually with no hormones and fed a non GMO feed, but it also helps support your local farmer. You can find a variety of meats at your local Farmer’s Market and a lot of farms these days have delivery. I picked up the flanken-cut short ribs used in this recipe from my local Farmer’s Market.
Farm Fresh Northwest is a local farmer based out of Stanwood, Washington. They sell their locally raised meats at Farmer’s Markets and online in Washington State where they offer small batch delivery. They even sell cheese, butter and other items, which makes buying from them even better!
Ingredients in Flanken-Cut Short Ribs
- Flanken-Cut Beef Short Ribs – Thinly cut (1/4″ – 1/2″) across the bone, rather than between the bone, perfect for marinating and grilling.
- Chipotle in Adobo – Jalapeno chilies that have been dried, smoked and canned in a spicy tomato sauce. Found in the Mexican aisle of your grocery store. A little goes a long way, freeze any remaining.
- Raspberry Freezer Jam – I highly recommend buying a flat of raspberries in the Summer and making freezer jam that lasts throughout the year. It’s packed full of the freshest raspberries and can be used in many recipes. If you don’t have any, just use the best, freshest raspberry jam.
- Minced Garlic – I keep a large Costco size jar of minced garlic in my fridge for recipes that need a sweeter, more muted garlic flavor.
- Lemon Juice – The juice of one large lemon brightens all the flavors and helps to tenderize the meat.
- Green Onion Tops – Mexican Spring Onions are larger in size and perfect to grill along side the short ribs. Chop some of the green tops to add to the marinade for a fresh herby flavor. If you can’t find these sweet, tender onions, use scallions / green onions.
Try these other beef recipes like Rib Steak with Garlic Chive Butter seared in a hot cast iron pan and topped with garlic chive compound butter or Grilled Short Rib Steak with Leek Scape Butter a boneless short rib topped with a Farmer’s Market favorite, leek scapes.
Flanken-Cut Short Ribs
- 3 pounds flanken-cut short ribs
- 1/4 cup chipotle in adobo
- 1 cup raspberry freezer jam or your favorite fresh raspberry jam
- 1 tbsp. minced garlic
- 2 tbsp. lemon juice
- 1/4 cup green onion tops finely chopped
- 1 tbsp. cooking oil
- Combine chipotle in adobo, raspberry jam, minced garlic and lemon juice in a small sauce pan. Cook over medium low heat for about 20 minutes. Add finely chopped green onion tops. Remove from heat to cool.
- Place half the cooled sauce in a Ziplock bag with the flanken-cut short ribs and marinade at least a couple hours, preferably overnight. Save remaining sauce for basting when you are ready to grill.
- When ready to grill, add one tbsp. cooking oil to the bag and shake to coat. Grill each side 3-4 minutes, depending on how thick your ribs are, basting with remaining sauce as you cook.
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