Alright, amigos, listen up! I’m about to let you in on a little secret recipe that will have your taste buds doing the salsa dance. #TeamLFR Pitmaster Cory Walby from Saturday Night Test Kitchen is sharing his signature take on Central American-inspired grilled beef flanken short ribs. This recipe is so darn easy, loaded with umami flavors, a kiss of smoke, and is from the fire to table in less than 30 minutes!
Now, let’s talk about the star of the show here: the flanken cut beef short ribs. Thinly cut with 2-4 bones, these babies are ideal for marinating and grilling to perfection. And believe me, we’re going to give it a marinade that will transport you straight to Mexico.
But first, let’s take a quick trip down memory lane. During my trip to Baja Sur / San Jose side of Mexico, I stumbled upon a little hole-in-the-wall grill joint. They served the most delicious beef ribs I’ve ever had, and I knew I had to get to the bottom of it. I talked to the chef and learned the secret to his mouthwatering recipe. And now, I’m passing it on to you!
THE SECRET TO PERFECTING THIS RECIPE
For an authentic Mexican flavor, marinate your ribs in a mix of maggi sauce (similar to soy sauce, but based in wheat as opposed to soy), lime juice, garlic, and chili powder. Once the meat has soaked up all the goodness, it’s time to hit the grill. Make sure you get a smoking hot grill so you can get that perfect sear on the meat.
Serve these bad boys up with lime juice or level up by creating flavorful tacos with onions and cilantro. And let’s be honest, nothing beats eating these short ribs with your bare hands and a napkin. But, if you want to tune it up, toss in a fried egg, cortido (Salvadoran-style kimchi), grilled lime and plenty of fluffy jasmine rice.
So, there you have it, grilled Central American-inspired beef short ribs with a flanken cut over live fire. Simple, delicious, and perfect for any occasion. Now, jump below for the recipe or read through for our full field guide to preparing the perfect grilled flanken short ribs!
KEY INGREDIENTS USED IN THIS RECIPE
Flanken Cut Beef Short Ribs: Thinly sliced, bone-in beef short ribs that are perfect for grilling and make your taste buds dance with delight!
Maggi Seasoning: This little bottle of magic is the key to unlocking a world of flavor – it adds a rich, savory, and slightly sweet taste that makes these ribs next level.
Worcestershire Sauce: A classic ingredient that’s been around for over 200 years, Worcestershire sauce adds a tangy, umami flavor that complements the beefy goodness of these ribs.
Garlic: A culinary staple that adds a bold and zesty flavor to any dish, garlic adds a spicy kick to the marinade that elevates the flavors of these ribs to new heights.
SIDE DISHES THAT COULD BE SERVED ALONG WITH MEXICAN GRILED FLANKEN SHORT RIBS
Grilled Corn on the Cob
Smoky and sweet, this classic Mexican side dish is a perfect match for the rich flavors of the beef short ribs.
Mexican Street-Style Grilled Potatoes
Simple yet flavorful, these tender and crispy potatoes are a must-try with your beef short ribs.
Black Bean Salad
A refreshing and light option. This zesty salad is loaded with protein and fiber that will leave you feeling satisfied and energized.
FAQs: CENTRAL AMERICAN-INSPIRED FLAKEN BEEF SHORT RIBS
What is a flanken cut? Where do I find it?
Find flanken cut, a thin beef short rib with 2-4 bone segments, at your local butcher or specialty meat market.
How long should I marinate the short ribs?
For maximum flavor, marinate the short ribs for at least 2 hours, but preferably overnight.
What kind of grill should I use?
For this recipe, a high-heat output charcoal or gas grill is necessary to achieve the desired result.
How long should I grill the short ribs for?
2-3 minutes per side, over direct high heat.
What makes these ribs Mexican-inspired?
The Mexican-style marinade, and cooking over open flames like the little restaurant we visited in Baja Sur.
BEST BEVERAGE PAIRINGS FOR CENTRAL AMERICAN-INSPIRED FLANKEN BEEF SHORT RIBS
Craft Beer
Dos Equis or Corona are a great match for smoky and savory grilled flanken short ribs. Or, try a hoppy IPA like Stone IPA or Lagunitas IPA to contrast the richness of the meat.
Cocktail
Classic Margarita, boasting citrusy notes and a tequila kick. Opt for a Paloma with grapefruit soda, tequila, and lime or a smoky Mezcal Old Fashioned to enhance grilled flavors.
Wine
Zesty Sauvignon Blanc or light-bodied Pinot Noir for a refreshing pairing. Enhance the savory flavors with a bold Zinfandel or fruity Malbec for a more indulgent option.
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Equipment
- Grill
Ingredients
- 10-12 pieces flanken cut beef short ribs
- 3 tbsp Maggi Seasoning
- 2 splashes Worcestershire Sauce
- 2 tbsp chipotle chili powder
- 2 tbsp smoked paprika
- 2 tsp ground cumin
- 2 tsp brown sugar
- 3-4 cloves garlic finely minced
- 1 lime, zest and juice plus additional limes, grilled, for garnish
- Coarsely ground kosher salt and black pepper to taste
- Wild mushrooms, sauteed
- Large eggs, fried
- Curtido (Salvadoran-style Kimchi)
- Jasmine rice prepared to al dente
Instructions
- In a bowl, mix together all the ingredients except the beef ribs. Place the beef short ribs into a sealable plastic bag and separate them all so that they are not touching. Pour ¾ of the marinade into the bag over the ribs and seal the bag, removing all the air from it. Allow this to marinate for a minimum of 1 hour, but over night works well for this! (If marinating over night, use half the juice from the lime.)
- Remove the short ribs from the bag and pat excess marinade off. Preheat your grill on high over 2 burners. Once the grill has heated for 5-6 min and is RIPPING HOT, place the ribs (and spring onions if you choose to add them) onto the grill and let these cook for 2-3 minutes to get a good sear and char on the beef. Flip and repeat. Check the internal temperature of the short ribs, as you are shooting for roughly 130 F internal. This will come fast, so keep an eye on them. Using the last ¼ of the marinade, feel free to baste the ribs in it to increase the flavor and char too!
- Once the beef short ribs are cooked to your liking, remove from the grill allow to rest for a 5 minutes.
Notes
Nutrition
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