Port Wine Marinated Grilled Flanken Rib Recipe

4.80 from 10 votes

A port wine and KC style BBQ sauce marinated Flanken beef rib grilled hot and fast for a tender and delicious Flanken Ribs recipe!

Prep Time8

Cook Time6

Total Time8 6

Course: Appetizer, Entree

Cuisine: American

Diet: Gluten Free

Servings: people

Cost: 50

1 3-pound Short Rib Roast Also called Flanken Ribs. Sliced into ½-inch slices. Can be boneless or bone-in. Bone-in should be sliced already.
1 cup Kansas City BBQ Sauce
1 cup port wine
2 cloves garlic, minced (Crush the garlic with a good chef knife and then slowly press it sideways with the knife to turn into a minced paste.)
1 tablespoon honey

Combine: Add BBQ sauce, Port wine (we use a ruby or fruity style wine), crushed garlic, and honey in a medium size bowl and stir to incorporate.
Marinate: In a large plastic bag, add the marinade and then add the rib slices. Gently remove the air from the bag and then seal it tight and mix until the meat has been coated with the marinade. Marinate for at least 8 hours or up to 24 in the refrigerator. It’s great to start this in the morning and then just grill them in the evening for dinner.
Prep Grill: Prepare grill for direct grilling targeting 500 – 550 degrees Fahrenheit over the direct heat or in the cooking chamber. Remove the short ribs from the marinade (do not pat dry or remove any) and place them directly on the grill. If you have a lot of them, do this in batches.
Grill: Grill direct for 3 minutes per side, closing the lid in between flipping. This minimizes flare ups. They should be medium rare. Remove and serve relatively quickly, these will cool down quickly.

Buying Tips: You can buy already cut (bone-in is most common) Flanken Ribs or buy the boneless short rib roast or already cut.

Gas Grill: Follow the same directions and light up your gas grill to medium heat. It should be about 500 degrees if you have a dome thermometer.