Flanken Short Ribs - Save the Bacon
Updated: May 4
I always get asked what do I cook with Short Ribs (and Pikes Peak). I have Pikes Peak made into Stew Meat, but Short Ribs require a bit more work. I've shared recipes in the past for Short Ribs but I may have found my new favorite today.
We recently had some Short Ribs made into Flaken or Korean Style. I envisioned it like Beef Bacon but with a bone. Tonight, I went to make green beans for our family dinner and thought - man, I don't want to use $10 per pound Bacon when most of the smoky flavor is going to be boiled out... enter the Flanken!
This is a Flanken Short Rib. These were about .5 inches thick and 12 inches long. I cut them up between each bone and chopped them into pieces - the same way I would do bacon for green beans.
And smaller pieces...
I sautéed them in my Instapot until they got some color and then removed them to a bowl to cook the onions in the rendered fat. I did add a little butter at this point because I like the flavor of butter with my onions.
Then, because I had bones in the Short Ribs to make a beef broth, I just added water so I saved the can of beef broth cost as well.
I added dehydrated onions, garlic powder, onion powder, basil and oregano before dumping in a big bag of frozen green beans and filling it with water to the max line.
Super Tasty and look at the broth it made!
1 Pound Flanken Short Ribs - Chopped
1 Large Onion - Diced
3 TBS of Each of the Following:
Salt and Pepper to Taste
40 Ounce Bag of Frozen Green Beans
Saute Short Ribs just until color turns brown and fat has rendered some. Remove.
Saute onions in rendered fat (and a little butter if you like) with a little salt.
Put everything into the InstaPot and lock on pressure cook for 40 mins with a slow release.