Hot and fast flanken beef ribs cooked right over the fire and basted with butter the whole time. A Greek-style marinade brings flavor all the way through, and the flame builds a rich, caramelized char on the outside. Juicy, beefy, and packed with flavor... these eat like a ribeye off the bone.
Greek-Style Flanken Beef Ribs
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Flanken beef ribs cooked hot and fast over the fire, basted with butter and finished with a deep, caramelized char. Rich, juicy, and full of flavor, these eat like a ribeye right off the bone.
Author:Malcom Reed
Ingredients
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3–4 lbs flanken-cut beef short ribs (thin-cut, ~¼" thick)
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Killer Hogs AP Seasoning
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Malcom's Gyro Hero Greek Seasoning
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⅓–½ cup fresh parsley, finely chopped
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Juice of 2 lemons
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2 tbsp honey
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2 tbsp garlic, finely chopped
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2 tbsp Malcom's Gyro Hero Greek Seasoning
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3/4 cup red wine vinegar
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1/2 cup olive oil
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2 sticks butter
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1–2 tbsp Malcom's Gyro Hero Greek Seasoning
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Juice of ½ lemon
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2 tbsp fresh parsley, chopped
Marinade Recipe
Butter Baste Recipe
Directions
Season the Ribs
Season flanken ribs evenly on all sides with light coat of AP Seasoning and then medium coat of Gyro Hero Greek seasoning
Marinade
Whisk together parsley, lemon juice, honey, garlic, Greek seasoning, red wine vinegar, and olive oil until combined.
Add ribs and toss to coat thoroughly. Cover and refrigerate for at least 3–4 hours, preferably overnight.
Prepare the Grill and Butter Baste
Set up a charcoal grill with a two-zone fire (hot direct side and cooler indirect side).
Melt butter and stir in Greek seasoning, lemon juice, and parsley. Keep warm for basting.
Cook over Direct Heat (burn & turn)
Remove ribs from marinade and place directly over hot coals in batches.
Cook about 2 minutes per side, flipping often.
Baste with butter between flips and allow flare-ups to hit the meat.
Continue turning until the ribs develop deep caramelization with light char on the edges.
Move to Indirect Heat
As each batch finishes, move ribs to the cool side of the grill, stacking loosely while remaining ribs cook.
Finish and Serve
Once all ribs are on the indirect side, close the lid and cook for about 5 minutes.
Remove from grill and serve immediately with a light squeeze of lemon and optional fresh parsley.
Recipe Video
Recipe Note
- Burn and Turn matters Stay with the ribs the whole time. Flip them often and don’t let them sit too long on one side or they’ll burn instead of building good char.
- Don’t skip the marinade time Give the ribs at least a few hours, but overnight is best. That’s what helps tenderize the meat and get that Greek flavor all the way through.
- Butter baste is the key Baste with butter every time you flip. It builds flavor, helps the ribs caramelize, and keeps them from drying out over the fire.
- Expect flare-ups Cooking directly over the coals will cause flare-ups. That’s what you want. Just keep turning the ribs so they get flame-kissed and don’t burn.