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Lemongrass-Ginger Flanken Short Ribs

Lemongrass-Ginger Flanken Short Ribs

I had some leftover lemongrass in my fridge which inspired me to come up with a tasty recipe using it. I decided to make a marinade using soy, lemongrass, ginger, lime, garlic, fish sauce, and sesame and marinated the ribs for about 6 hours. I normally broil my flanken short ribs but this time I decided to use my grill pan and they turned out so delicious–packed with a ton of flavor and the meat was tender and so tasty. I really love this marinade and can’t wait to try it with chicken and pork. These lemongrass-ginger flanken short ribs paired very nicely with the Jasmine rice and spicy broccoli with garlic I served them with.

Lemongrass-Ginger Flanken Short Ribs

How to Make Lemongrass-Ginger Flanken Short Ribs

Combine the lemongrass, soy sauce, fish sauce, lime juice, vegetable oil, ginger, garlic, sugar, and sesame oil together in a large baking dish. Coat each side of the ribs in the marinade then nestle into the baking dish. Cover with plastic wrap and refrigerate for 6 hours, flipping them occasionally.

Remove the ribs from the refrigerator 30 minutes prior to cooking. 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. Transfer to a plate and let rest for 5 minutes. Top with sliced green onion and fresh cilantro leaves. Serve and enjoy.

Lemongrass-Ginger Flanken Short Ribs

Lemongrass-Ginger Flanken Short Ribs

Lemongrass-Ginger Flanken Short Ribs

Prep Time: 6 hours
Cook Time: 10 minutes
Total Time: 6 hours 10 minutes
Course: Main
Cuisine: Asian
Servings: 4
Author: Pam - For the Love of Cooking

Ingredients

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

Instructions

  • Combine the lemongrass, soy sauce, fish sauce, lime juice, vegetable oil, ginger, garlic, sugar, and sesame oil together in a large baking dish.
  • Coat each side of the ribs in the marinade then nestle into the baking dish.
  • Cover with plastic wrap and refrigerate for 6 hours, flipping them occasionally.
  • Remove the ribs from the refrigerator 30 minutes prior to cooking.
  • 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.
  • Transfer to a plate and let rest for 5 minutes. Top with sliced green onion and fresh cilantro leaves. Serve and enjoy.
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Recipe Rating




5 Comments

  1. All the ingredients here that I love. Sounds fantastic. Hope all is well Diane

  2. I like the marinade that you created. Sounds like it can be used on several types of meat.

  3. 5 stars
    This was so flavorful. This will definitely be in our meal rotation from,now on. Incident change a thing with the recipe, it is great as written. Thanks for sharing.

  4. 5 stars
    Delicious, would not change a thing. What side options would you all use.