When we were in Safeway last week, I was thinking about buying some beef short ribs to braise. However, the prices on them have gotten completely out of control - I can't see paying steak prices for a lot of bone and fat. Ridiculous.
In the next compartment were something I've never heard of before - beef chuck flanken ribs. They are strips cut across the rib bones, about 1½" wide and 3/4" to 1" thick and 4 bones long (about 7-8 inches raw). I decided what the heck, so I bought them for about half what the short ribs cost.
Last night I braised them traditionally in red wine and beef stock with mirepoix and herbs. They were every bit as good as any short ribs I've ever made, and not nearly as much waste. I cut each strip in half so they were only 2 bones long, seared, then braised for 1½ hours. They were perfectly tender without falling apart.
I was just wondering if anyone is familiar with this particular cut?