
Flanken cut beef ribs with chipotle mezcal glaze
These flanken cut beef ribs are made for the grill, and cook to perfection (complete with crispy charred edges) in a matter of minutes.
I particularly love making this dish when I’ve already got the grill fired up. If you’ve already got it hot and ready to go, it totally makes sense to also use it for your side dishes! This focaccia makes enough for one 12-14 inch skillet, or two 9″ pie pans.
You will also need to know how to set up your grill to run with indirect heat. You can learn about two-zone grill set up here. Alternatively, you can make this recipe in a regular oven, too.
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These flanken cut beef ribs are made for the grill, and cook to perfection (complete with crispy charred edges) in a matter of minutes.
Hanger steak is a best kept butcher's secret no more! Pair this richly flavored steak with a bright salsa made w. charred scallions, mint and peanuts.
Perfect duck will have rendered crispy skin while the meat stays pink and juicy. Here's how you do it.