I like beef ribs. It must be a Texas thing. My Mom prepared the beef short rib cut, the large, Neanderthal slab cut and my favorite, the flanken beef rib cut.
The flanken is meaty, cut horizontally across the rib bones. The thinner cut ribs are good for grilling, while the thicker cut can be braised or oven roasted. These ribs were just thin enough to grill, so I marinated them overnight in an improvised Asian marinade.
It’s still asparagus season and I stir fried some with wax and green beans.
Grilled Beef Flanken Ribs
3 large garlic cloves, thinly sliced
5 scallions, sliced
3-4 thin slices of fresh ginger
1/4 cup Chinese cooking wine
2 tbsp rice vinegar
1/3 cup tamari soy sauce
2 tbsp fish sauce
2 tbsp honey
1 tbsp peanut oil
1 tbsp sesame oil
5 slabs beef flanken cut ribs
Mix the first 10 ingredients together in a bowl, then set aside. Place the ribs in a large zip lock bag and pour the marinade over all to coat. Place in the refrigerator over night.
Preheat the grill to 450 -500 F.
Remove the ribs from the marinade and pour the marinade into a bowl for basting. Grill the ribs on the hot racks, turning and basting until done to taste.
Asparagus and Bean Stir Fry
2 tbsp soy sauce
1 tbsp sugar
1 tbsp water
2 tbsp sesame oil
2 large garlic cloves, thinly sliced
1 small onion, thinly sliced
1 bunch asparagus, tough end discarded and cut into thirds
1/4 lb wax and green beans
Dissolve the sugar in the soy sauce and water and set aside. Saute the garlic and onion in the sesame oil until the onion is wilted. Add the asparagus and continue to saute for 1 minute. Add the beans and continue to saute all for an additional 3 minutes. Add the soy sauce mixture, stir to coat, cover and steam for a minute or two.