This post is a collaboration with Beef. It's What's For Dinner. on behalf of the Beef Checkoff. I received compensation, but all opinions are my own.

The first time I had Flanken Style Short Ribs was at a party in the mountains near Wonju, the small town in South Korea where I lived and worked as an English teacher. Before then, I hadn’t realized that ribs could be cut this way. The host at that party knew exactly what they were doing, marinating the beef in a blend of soy sauce, brown sugar, and garlic, then quickly grilling it over some hot coals outside. We snipped long strips of beef into smaller pieces using a pair of kitchen scissors, a trusty kitchen tool that I’ve since come to depend on when I cook. This recipe serves 4 comfortably, using Flanken Style Short Ribs, one of my favorite cuts.

What are Flanken Style Short Ribs?

According to Beef. It’s What’s For Dinner, the cut comes from a section right under the rib primal. They are essentially the larger, chunkier short ribs that most people are more familiar with, cut horizontally across the bones. Flanken Style Short Ribs are naturally fattier, which makes them the perfect cut for grilling! They are the perfect cut for marinating and are definitely a more affordable alternative to steaks in our house. No less delicious though!

May is National BBQ Month and I wanted to showcase Flanken Style Short Ribs in this quick and easy recipe, inspired by the meals I had in South Korea. I do take a little shortcut in the

form of a prepared bulgogi sauce, because grilling season should be easy and breezy in my opinion, with minimal prep. That’s also why I pair my ribs with a raw zucchini and tomato salad, featuring some corn (you could eat that raw too, during peak corn season), and fresh greens. The sweetness of the caramelized ribs and the zesty salad is a perfect match, a delicious recipe for hot summer days with a margarita in hand!

When it comes to National BBQ month, no other cut does it quite like beef in my house. I know it will satisfy my family, and we love celebrating the outdoors by cooking it together. When you start with such a delicious high-quality protein, the culinary possibilities are endless! Check out your local grocery store or butcher for this delicious cut, and I hope you enjoy it while celebrating the outdoors this summer!

Visit https://www.beefitswhatsfordinner.com for more recipes and inspiration!

Korean-Style Barbecue Beef Short Ribs with Pickled Summer Vegetable Salad

Prep Time: 2 hours or up to overnight Cook Time: 10 to 15 minutes Serves: 4

2 to 3 pounds Beef Flanken Style Short Ribs, 1/4" thick
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 cup jarred bulgogi sauce (find it online or your local Asian grocery store)

Pickled Summer Vegetable Salad:
1 pint cherry tomatoes
1 medium zucchini, diced
1 medium yellow summer squash, diced
1 to 2 ears cooked corn, shucked
1/4 teaspoon kosher salt
Grated zest and juice of 1 medium lemon
2 tablespoons extra-virgin olive oil
2 sprigs tarragon, leaves stripped, chopped
6 cups tender mixed lettuce

Guidelines:

In a resealable shallow bowl, season the Short Ribs with the salt and pepper. Pour over 1/2 cup of the bulgogi sauce and turn ribs to coat. Seal the container and marinate in the refrigerator for 2 hours or up to overnight, turning occasionally.

Remove ribs from marinade, letting any excess drip off. Lightly oil the grill using a silicone brush or oiled cloth. Place ribs on a grid over medium, ash-covered coals. Grill, uncovered, 3 to 4 minutes per side for medium rare (145°F). The bulgogi sauce has some sugar in it, so watch it carefully and remove from the heat once the temperature is correct and nice grill marks appear.Meanwhile, pour the remaining 1/2 cup of bulgogi sauce in a small saucepan and cook, stirring occasionally over medium-low heat until warmed through, about 2 minutes.

Meanwhile, make the Summer Vegetable Salad: In a large bowl, combine the tomatoes, zucchini, yellow squash, corn, salt, lemon zest and lemon juice, and olive oil. Toss until combined. Stir in the mixed lettuce right before serving.

Drizzle the warmed sauce over the ribs and cut into bite-sized pieces before serving with the Summer Vegetable Salad.