GrillinFools
Korean short ribs, or flanken ribs, seasoned three different ways and then seared on a cast iron griddle with some beef tallow just until I got some nice flavor crust then I fried some sunny side up eggs. Beef short ribs for breakfast, dunking in runny egg yolk is a little bit of heaven.
OK, I’m never giving up bacon, but that doesn’t mean I can’t switch things up with some beef ribs, particularly when they look like this:
Being centrally based in the Midwest, in St. Louis in particular, I can get bacon anywhere from $5/pound for the local grocer’s bacon (on sale), all the way up to $12/pound for some premium brands. Recently I was walking through my local club store and found these beef short ribs, sometimes called Korean short ribs or flanken ribs, for $7.98/pound.
Yeah, I got all of this magnificent marbling for $7.98/pound:
I’m going to prepare these three different ways, accordingly this recipe is more like a guideline than a hard and fast rule.
Just grab some of these and some of those fancy eggs with the deep orange yolks and let’s get out to the grill and make some breakfast.
One more shot of that marbling:
Beef Short Ribs for Breakfast Ingredients:
- 3 beef short ribs
- Andria’s Steak Sauce or your favorite BBQ seasoning (or both)
- Three eggs
- Cast iron griddle
- 1 tablespoon beef tallow (substitute high flashpoint fat like grape seed oil)
- Melting dome, optional (if you want to do sunny side up eggs)
Before we get too far ahead of ourselves, if you are looking for those big thick Fred Flintstone ribs, otherwise known as beef plate ribs, these aren’t them.
We love those big fat ribs, accordingly we have a number of recipes with those monster ribs: Glazed and Blazed Beef Ribs (that one has a blowtorch!); Onion and Garlic Smoked Beef Ribs; and Simple Beef Ribs.
What are Beef Short Ribs?
While beef plate ribs are those huge monsters that look like steaks on a stick, in contrast beef short ribs (also known as flanken ribs or Korean short ribs) are beef ribs cut across the bones. Each slice of beef has 3 or 4 slivers of the rib bones:
Consequently, those bones make these a little work, but the juice is most definitely worth the squeeze.
Thus to maximize the meat yield means getting your fingers dirty.
Prep the Short Ribs Three Ways
First, brush the flanken ribs with Andria’s Steak sauce which is a BOSS sauce: Brush On Steak Sauce. Therefore it’s not a sauce used to dunk poorly cooked or graded beef in to mask bad flavor. This is a flavor enhancer. Brush it on before and during the grilling process to enhance the flavor.
Be careful though, since it’s highly addictive. I know, because I’ve been happily addicted for about 3 decades!
Not everyone has some Andria’s in their fridge or pantry (not me, I always have multiple bottles, I’m not kidding), and maybe you just want to go with some seasoning.
Look for a beef rub and in this case, since we are going breakfast, I went with two different rubs that contained coffee.
First up, Prime IV Black Garlic with Espresso:
Subsequently season both sides and then dredge the edges through wherever the seasoning is on the cutting board:
And finally I went with Minas Espresso Chipotle Honey Rub which also has espresso in it:
For this cook, I’m grilling on a cast iron griddle on my gas grill.
I know the charcoal snobs out there are turning their nose up at the gas grill, but really, how much smoke do you want in your eggs?
And how much is even possible with the 2.5 minutes of cooking time it takes raw eggs to be ready to eat?
By the same token, thin sliced beef ribs don’t take long either.
Wagyu Beef Tallow
Set the gas grill (or charcoal grill) up for direct grilling and place the cast iron griddle right over the lit burners set to medium/medium-high.
Drop a dollop of beef tallow or some other high heat fat on the griddle and spread it around to cover the surface:
Once the griddle is north of 400F, it’s ready to cook the Korean short ribs:
This is a really simple recipe from here on out.
In fact, these can be cooked a lot like a steak.
Can You Cook and Eat Beef Short Ribs Like a Steak?
Pretty much that is all it is at this point, albeit a lot thinner. Despite that, I would not cook something this marbled to rare, which would be difficult with it this thin anyway. That fat is not all going to liquify unless you take it beyond medium rare and get closer to medium. Don’t worry. You won’t lose any street cred from your rare loving steak buddies for not eating these rare.
How to Grill Beef Short Ribs for Breakfast
This will not take long as long as the cooking surface is north of 400F. Sear on each side for about 90-120 seconds (depending on the heat of the grill) and the flanken ribs or Korean short ribs are ready to go. They really only need to be a tad higher than medium rare when they are this well marbled to be perfect. Scroll down to see step by step, pic by pic, foolproof instructions on how to cook these on a cast iron griddle.
If you don’t have a griddle, a cast iron skillet will work or an oven safe pan.
Additionally, they can be cooked directly on the grill grates, but you will still need to have some sort of vessel to cook the eggs.
Place the beef short ribs on the hot and greased griddle:
Gratuitous Meat Porn!
It really only takes 90-120 seconds to get a little char on these short ribs before flipping them over and repeating the process.
Check that char:
As thin as these are, obviously a sear on each side is about all it will take to finish them.
Here are a couple more pics of the sear on the other side:
And from the edge, the beef ribs almost look like thick bacon:
Did I mention these are a little messy?
This is primarily because the ribs are sooooo juicy. Check that drip:
Crack some Eggs
Then remove the beef short ribs from the grill or griddle and get ready to cook the eggs. I like eggs sunny side up because I’m an egg yolk junkie. If you are going sunny side up, I highly recommend a melting lid. Sometimes called a Cloche (klōsh) which is a domed lid that is great at melting cheese on burgers on a flat top because the lid reflects the heat back down so the eggs cook on top too. Therefore the eggs cook evenly and more quickly.
Conversely, if you are going over-easy or scrambled, a melting lid isn’t needed, so plan accordingly:
In short order of only a couple minutes or so, with the lid on the eggs, my sunny sides are ready:
Also, don’t skimp on seasoning your eggs.
I use the beef rubs for my eggs all the time, particularly that Prime IV Black Garlic seasoning:
Immediately plate your eggs once the whites are firm:
Time to dunk some of that beef short rib into that yolk:
Make sure to have extra napkins:
Beef Short Ribs for Breakfast Recap
Finally, how was it? In a word, ‘heaven:’
- Uber marbled beef ribs, slathered in Andria’s or rubbed down with coffee flavored seasoning
- Some actual coffee in my mug
- That glorious deep orange egg yolk dripping off hunks of beef ribs.
The best part was not cooking all of these beef ribs from the original package which naturally meant this was my breakfast twice that week!
If you have any questions or comments about beef short ribs for breakfast, feel free to leave them below or send me an email.
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Recipe Card:
Beef Short Ribs for Breakfast
Equipment
- Melting Lid optional
Ingredients
- 3 Beef short ribs
- Andria's Steak Sauce Or your favorite beef rub
- 3 Eggs
- 1 tablespoon Beef tallow Or high heat fat like grape seed oil
Instructions
- Slather each side of the beef ribs with the Andria's Steak Sauce or dust with the seasoning, making sure to get the edges
- Prepare the gas grill for medium/medium high heat and set the griddle over the hot burners
- Drop a dollop of the beef tallow onto the griddle and spread it around to grease the entire surface
- When the griddle is above 400F, sear the beef ribs on each side for 90-120 seconds
- Remove the beef ribs from the griddle and cook the eggs to your liking
- When the eggs are done, plate with the beef short ribs and serve
Video
Lastly, a few more pictures that didn’t make the cut to appear above of the beef short ribs for breakfast:
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