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Flanken Short Ribs with Brussels Sprouts

Korean style short ribs air-fried and turned into a sharable 'beef wing' appetizer for your next party. They pair perfectly with Hot Honey, Buffalo or BBQ sauce.  

Flanken Short Ribs with Brussels Sprouts

Cook Time: 30 Minutes

Servings: 4

Ingredients: 15

(Keeps screen awake)

Ingredients

Hot Honey:

Preparation

Buffalo Flavor Variation:

  1. Step 1

    Heat hot honey ingredients in medium saucepan over low heat. Cook 5 to 7 minutes or until thickened; set aside. Preheat air fryer to 390°F.

  2. Step 2

    Combine cornstarch, flour, salt, pepper and paprika in large bowl. Add short ribs and brussels sprouts; toss to coat. Drizzle with olive oil. Place in a single layer, in air fryer basket. Cook 10 to 15 minutes or until browned and crispy, turning once. 

    Cooking Tip: Cook in batches, if needed, to avoid overcrowding air fryer.

  3. Step 3

    Drizzle with prepared hot honey sauce. Serve with carrot and celery sticks and ranch or blue cheese dressing, if desired.

  4. Step 4

    Prepare cornstarch mixture as directed, adding 1/4 cup buffalo seasoning. Cook as recipe directs above. Drizzle with prepared buffalo sauce before serving.

Barbecue Flavor Variation:

  1. Step 1

    Prepare cornstarch mixture as directed, adding 1/4 cup barbecue rub. Cook as recipe directs above. Toss with prepared honey BBQ sauce before serving.

Nutrition Information

434 Calories

0 %*

4.2g SAT FAT

0 %DV**

15g PROTEIN

0 %DV

3.5 mg IRON

0 %DV

3 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving, 4 ounces: 434 Calories; 171 Calories from fat; 19g Total Fat (4.2 g Saturated Fat; 0.1 g Trans Fat; 1.8 g Polyunsaturated Fat; 12.3 g Monounsaturated Fat;) 27 mg Cholesterol; 1938 mg Sodium; 53 g Total Carbohydrate; 5.5 g Dietary Fiber; 21.8 g Total Sugars; 15 g Protein; 17.2 g Added Sugars; 68.3 mg Calcium; 3.5 mg Iron; 643 mg Potassium; 0 mcg Vitamin D; 0.2 mg Riboflavin; 4.4 mg NE Niacin; 0.4 mg Vitamin B6; 1 mcg Vitamin B12; 168 mg Phosphorus; 3 mg Zinc; 11.7 mcg Selenium; 60.1 mg Choline.

This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber, Iron, Potassium, Riboflavin, Phosphorus, and Choline.

Safe Handling Tips:

  • Wash hands with soap and water before cooking and always after touching raw meat.
  • Separate raw meat from other foods.
  • Wash all cutting boards, utensils, and dishes after touching raw meat.
  • Do not reuse marinades used on raw foods.
  • Wash all produce prior to use.
  • Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
  • Cook Ground Beef to 160°F as measured by a meat thermometer.
  • Refrigerate leftovers promptly.

For more information on degree of doneness and other cooking tips.

For more information on safe food handling and beef safety.

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