Tablitas — also called flanken-cut ribs, cross-cut ribs, or carne asada-style ribs — are sliced across the bone rather than between them. Each slice is a thin strip of beef with three or four small bone cross-sections running through it. They cook in under ten minutes on a hot grill and carry more flavor per dollar than almost anything else in our lineup.
What Makes Tablitas Different
The flanken cut leaves a small amount of marrow-adjacent bone in each slice, which contributes mineral depth to the flavor during cooking. The thin profile means the beef cooks fast — too fast for the low-and-slow treatment that works on regular short ribs. This is strictly a high-heat, quick-cook cut.
They are a staple in Mexican and Tex-Mex households and one of the most consistent performers at a backyard cookout. At $16.99 per pound, they are also one of the best-value cuts we carry.
The Marinade
- Juice of 2 limes
- 3 cloves garlic, grated
- 2 tablespoons soy sauce or Worcestershire
- 1 tablespoon olive oil
- 1 teaspoon cumin
- Salt and pepper to taste
Combine and pour over the tablitas in a zip-lock bag or shallow dish. Marinate for 2 to 4 hours in the refrigerator. Do not marinate overnight — the acid from the citrus starts to break down the surface of the meat past the point of benefit.
The Cook
Get your grill or cast iron as hot as it will go. Pat the tablitas dry before cooking — wet meat steams instead of searing. Lay them flat on the grates or in the pan.
Cook 3 to 4 minutes per side maximum. You want grill marks, some char on the bone edges, and an internal temperature between 130 and 145°F. Do not cook these past medium — the thin cut will dry out fast.
Serving
Serve with warm corn tortillas, sliced avocado, pickled onions, and whatever salsa is in the refrigerator. Tablitas are not a plate-and-knife cut — they are a fold-in-a-tortilla cut. The bones come out cleanly after cooking and should be set aside at the table.
Pick up our tablitas in the Ribs collection.