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Flanken-Cut Short Ribs

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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.

Related Recipes:

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.

Cast iron seared Rib Steak with Chive Butter and sweet vine tomatoes
Rib Steak with Garlic Chive Butter
Tender short rib steak with balsamic glaze, quickly grilled and topped with leek scape butter
Grilled Short Rib Steak with Leek Scape Butter
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

Flanken-Cut Short Ribs marinated in a sweet and slightly smoky raspberry chipotle sauce then grilled and garnished with chopped onion tops.
http://www.outwestlifestyle.com
Print Recipe Pin Recipe
Prep Time 4 hrs
Cook Time 8 mins
Course Dinner, Main Course
Cuisine American, Beef, Farmer’s Market
Servings 4

Ingredients
  

  • 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

Instructions
 

  • 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.
Keyword Beef Flanken Ribs, Easy Short Ribs, Father’s Day Grilling, Father’s Day Recipes, Grilled Short Ribs, Marinated Ribs, Quick Short Ribs, Summer grilling

Ricotta Stuffed French Toast

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Decadent Ricotta Stuffed French Toast with thick cut rustic French bread, sweet raspberry sauce, whipped cream and ricotta filling.

Made just for two for those cozy mornings but can definitely be doubled for more servings. This thick cut bread from The Essential Baking Company is perfect for soaking up the rich cinnamon laced egg mixture. Stuffed with a lightly sweetened ricotta cheese mixture that pairs perfectly with tart and sweet raspberries.

Raspberries are used two ways in this indulgent breakfast. Raspberry freezer jam is a staple in my kitchen. Every Summer I make a large batch with farm fresh raspberries. It’s so easy to make and store in the freezer for whenever you need. The flavor surpasses grocery raspberry jam, as with each bite is like eating a fresh picked raspberry. It’s my choice for this recipe, but can easily be substituted for your favorite raspberry jam.

Ingredients in Ricotta Stuffed French Toast

  • Rustic Bread – I use The Essential Bread Company bread from Costco.
  • Ricotta – Full fat ricotta cheese.
  • Powdered Sugar – Perfect for sweetening that no texture.
  • Cinnamon – Ground cinnamon is a classic flavor in French toast.
  • Cream – Whipping cream or heavy cream.
  • Vanilla – Stock up on vanilla extract when you’re in Mexico.
  • Eggs – Farm fresh is the best.
  • Raspberry Jam – Raspberry freezer jam is a must to have on hand at all times.
  • Raspberries – Fresh raspberries for serving.
  • Lemon – Squeeze lemon over for an extra special flavor.

Related Recipes

Try these other breakfast favorites like Banana Dutch Baby with Maple Bourbon Cream, a puffy oven pancake with caramelized bananas and bourbon spiked whipped cream or hand-held Caramel Apple Scones packed with sweet and tart apple pieces and gooey caramel bites then drizzled with caramel sauce.

Banana Dutch Baby with Maple Bourbon Cream
Caramel Apple Scones are packed with tart granny smith apple and caramel pieces with caramel drizzle.
Caramel Apple Scones

Ricotta Stuffed French Toast

Decadent Ricotta Stuffed French Toast with thick cut rustic French bread, sweet raspberry sauce, whipped cream and ricotta filling.
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 10 mins
Course Breakfast
Cuisine Breakfast, Brunch, Mother’s Day
Servings 2

Ingredients
  

Ricotta filling

  • 1/2 cup ricotta
  • 1/8 cup powdered sugar

Whipped Cream

  • 1/2 cup whipping cream
  • 1/8 cup powdered sugar
  • 1 tsp. vanilla extract

French Toast

  • 2 slices rustic bread, cut 2.5 inches thick Essential Baking Company Bread
  • 2 large eggs
  • 1/2 cup whipping cream
  • 1 tbsp. powdered sugar
  • 1 tsp. cinnamon
  • 2 tbsp. butter

Other Ingredients

  • raspberry freezer jam or your favorite jam warmed
  • raspberries
  • lemon

Instructions
 

Ricotta Filling

  • Combine ricotta and powdered sugar together in a small bowl.

Whipped Cream

  • Combine whipping cream, powdered sugar and vanilla extract together in a bowl. Mix with either a hand mixer or stand mixer until thick and creamy. Store in refrigerator until ready to use.

French Toast

  • Make a large slit in each piece of bread, being careful not to cut all the way through. The idea is to create a pocket for the filling.
  • Fill each pocket with ricotta filling, packing it in and smoothing over the slit with your finger.
  • Whisk eggs, whipping cream, powdered sugar and cinnamon together. Place each stuffed piece of bread in the mixture. Let bread soak up egg mixture, alternating sides for about 10 minutes or until a good amount is soaked up.
  • Heat butter in a large pan over medium heat. Place soaked bread in pan and brown each side, covering with lid about half way through, to ensure filling is cooked.
  • Remove from pan and plate, drizzling warmed raspberry jam over top, whipped cream, fresh raspberries and a squeeze of lemon.
Keyword Breakfast in Bed, Brunch Ideas, Mother’s Day Recipes, Raspberry French Toast, Ricotta Recipes, Stuffed French Toast, Thick Sliced French Toast

Fourth of July BBQ

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What is the 4th of July without a great BBQ? We have gathered our best burgers to get your party started! And how about some fun hot dog toppings? Mix up some of your favorite mango salsa and top a jalapeno cheddar dog with it or try baked beans, cheddar cheese and diced red onions on a beef brat. The choices are endless! #4thofjuly #burgers

 

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Smokey Cheddar Bacon Burger

Course Main Course
Cuisine Burgers, Sandwiches, Pizza
Keyword bbq, burgers, fourth of july
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4

Ingredients

  • 1 lb ground beef sirloin
  • 4 small sesame seed buns
  • 4 slices good bacon
  • 1 small sweet onion thinly sliced
  • 1 cup microgreens
  • 6 oz. Tillamook Smoked Cheddar cheese sliced thinly
  • 1 tbsp cooking oil
  • 4 tbsp mayonnaise
  • 4 tsp ketchup

Crispy Oven Fries:

  • 4 russet potatoes cleaned and cut into squared strips that resemble hand cut french fries (not too thin, but make sure they are all relatively the same thickness)
  • S & P
  • ¼ cup olive oil

Instructions

  • Start charcoal grill
  • In a large saute pan, cook bacon over low heat until almost crispy, remove to paper towel and rest
  • In a small saute pan, add 1 tsp of bacon grease and cook onions over medium low heat until caramelized, set aside
  • Divide ground sirloin into 4 equal portions
  • Place 2 slices cheese in middle of each portion and form patties
  • Season with S & P and drizzle with some cooking oil
  • Grill burgers, when you flip them, add 4 slices cheese, cover until cooked through and cheese is melted.
  • Mix mayonnaise and ketchup together
  • Spread on each bun
  • Place burger on bottom, then bacon, then onions, then microgreens and top bun

Crispy Oven Fries:

  • Preheat oven to 400 degrees (If you have a convection oven, use that for crispy in less time)
  • Place potatoes in a medium saucepan and cover with water
  • Bring to a boil and cook about half way, until still firm
  • Remove potatoes to a paper towel and pat dry
  • In a medium bowl, toss potatoes with olive oil and a good amount of S & P
  • Place on sheet pan and bake until golden and crispy on the outside, about 30 minutes unless using convection, may be quicker.
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Grilled Portabella Burger

Looking for a vegetarian burger for your next BBQ? This grilled portabella burger is packed with so much flavor that you won;t even miss the meat.
Course Main Course
Cuisine Burgers, Sandwiches, Pizza, Vegetarian
Keyword burgers, meatless, vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4

Ingredients

  • 4 portabella mushrooms stems removed
  • 4 hamburger buns
  • 20 cherry tomatoes halved
  • 4 thick slices vine tomato
  • 1 cup vidalia onion diced
  • 6 tsp. olive oil
  • 8 slices provolone cheese
  • 8 tsp. balsamic glaze
  • 8 tsp basil pesto
  • 4 tsp mayonnaise
  • 1 cup herb salad mix

Instructions

  • Start your grill.
  • In a saute pan over medium heat, cook onions in 1 tsp olive oil until softened, add cherry tomatoes and cook until softened. Set aside.
  • Drizzle 1 tsp balsamic glaze inside each mushroom cap
  • Place 1 slice provolone cheese inside each mushroom cap
  • Place ¼ of tomato mixture inside each mushroom cap
  • Top filling in each mushroom cap with 1 tsp basil pesto
  • Brush all sides of each mushroom with 1 tsp olive oil
  • Grill until browned and softened, top each mushroom with 1 slice provolone and grill until melted
  • While mushrooms are grilling, make tomato topping by sauteing thick tomato slices in 1 tsp olive oil over medium heat until browned
  • Spread each bun with 1 tsp mayo and 1 tsp basil pesto (dividing amount between top/bottom bun)
  • Place portabella on bun, top with ¼ cup herb salad and 1 cooked thick tomato, drizzle with 1 tsp balsamic glaze and top with bun
Bacon blue cheese burger
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Tangled Up & Blue Burger

Course Main Course
Cuisine Burgers, Sandwiches, Pizza
Keyword burgers
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 4

Ingredients

  • 4 ¼ lb beef sirloin burger patties
  • 4 small sesame seed buns
  • 1 tsp olive oil
  • S & P
  • ¼ cup mayonnaise split in four portions
  • ½ red onion thinly sliced (split in four portions)
  • 4 slices bacon cooked
  • 1 cup microgreens split in four portions
  • ¼ cup blue cheese crumbles extra to the amount in the sauce, split in four portions

Crispy fried onions:

  • 1 yellow onion thinly sliced
  • 1 cup buttermilk or milk with a dash of vinegar
  • ½ cup flour
  • ½ cup cornstarch
  • Cooking oil for frying

Blue cheese sauce:

  • ½ cup blue cheese salad dressing
  • ½ cup heavy cream
  • ¼ cup blue cheese crumbles

Instructions

  • Start grill, I prefer charcoal.

Make crispy fried onions:

  • a. Place buttermilk and sliced onions in a medium bowl to soak for about 15 minutes.
  • b. In another medium bowl, mix together flour and cornstarch.
  • c. After onions have soaked, dredge them in flour/cornstarch mixture.
  • d. In a small saute pan over medium high heat warm enough cooking oil to submerge
  • onions.
  • e. Fry onions until golden brown and crispy.
  • f. Drain on wire rack or paper towel and set aside.

Make blue cheese sauce:

  • a. Combine blue cheese dressing, heavy cream and blue cheese crumbles together and set aside.

Grill burgers to desired doneness, adding a mound of the ¼ cup blue cheese crumbles,

  • split between the four burgers.
  • Assemble burgers: Bottom bun, mayonnaise, red onion slices, burger, slice of bacon,
  • ¼ of crispy fried onions, 1 tbsp blue cheese sauce, ¼ of microgreens, top bun.
Local to Seattle, Beecher's white cheddar is the perfect pairing for this mushroom burger with arugula and garlic aioli.
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Beecher’s White Cheddar, Mushroom, Bacon Burger with Arugula and Garlic Aioli

Local to Seattle, Beecher's white cheddar is the perfect pairing for this mushroom burger with arugula and garlic aioli.
Course Main Course
Cuisine Burgers, Sandwiches, Pizza
Keyword beecher’s cheese, burgers
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes

Ingredients

  • 4 small sesame seed buns
  • 4 ¼ pound sirloin beef patties S & P and drizzle olive oil
  • 4 slices bacon cooked
  • 8 slices Beecher’s Flagship cheese
  • 1 cup arugula

Mushrooms:

  • 6 oz crimini mushrooms sliced
  • 1 garlic clove diced
  • 1 small yellow onion frenched (sliced in half then slivered)
  • 1 tbsp olive oil
  • ½ tsp worcestershire sauce
  • ½ tsp balsamic vinegar
  • 1 pinch dried thyme or fresh
  • 1 tbsp butter

Garlic Aioli:

  • ½ cup mayonnaise
  • 1 clove garlic minced or pressed fine
  • ½ lemon squeezed
  • S & P cracked black pepper is best

Instructions

  • Heat grill
  • In a small saute pan over medium heat cook onion in olive oil until cooked about half way
  • Add mushrooms and garlic, saute until softened
  • Add worcestershire, balsamic and thyme, blend together
  • Add butter and toss. Move over to one side of pan, turn off heat and add arugula to empty side of pan to just barely wilt.
  • Grill burgers and add Beecher’s cheese after flipping
  • In a small bowl blend together garlic aioli ingredients and set aside
  • Assemble burgers: garlic aioli on each bun, burger,bacon, mushrooms, arugula