"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison > Beef
Reply
 
Thread Tools Display Modes
 
Old 07-14-2016, 02:48 PM   #1
Head Chef
 
RPCookin's Avatar
 
Join Date: Apr 2005
Location: Logan County, Colorado
Posts: 2,045
Flanken Ribs

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 1" 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 1 hours. They were perfectly tender without falling apart.

I was just wondering if anyone is familiar with this particular cut?
__________________

__________________
Rick
RPCookin is offline   Reply With Quote
Old 07-14-2016, 03:14 PM   #2
Wine Guy
 
Steve Kroll's Avatar
 
Join Date: Mar 2011
Location: Twin Cities, Minnesota
Posts: 5,411
Flanken ribs are just cut thinner and are typically what you would use for Korean short rib recipes. They don't usually need to be cooked as long, either.
__________________

__________________
Steve Kroll is offline   Reply With Quote
Old 07-14-2016, 03:16 PM   #3
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,863
Flanken ribs are used for Korean grilled short ribs. They're marinated overnight with Asian pear or pineapple juice in the marinade. Those fruits contain enzymes that help tenderize the ribs.

http://www.koreanbapsang.com/2013/08...hort-ribs.html
__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is offline   Reply With Quote
Old 07-14-2016, 03:18 PM   #4
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,863
Quote:
Originally Posted by Steve Kroll View Post
Flanken ribs are just cut thinner and are typically what you would use for Korean short rib recipes. They don't usually need to be cooked as long, either.
They're cut across rather than between the bones. We made them for DH's teacher retreat several years ago and I had to ask the butcher to cut them. They weren't available then, but I've seen them in Kroger recently.
__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is offline   Reply With Quote
Old 07-14-2016, 03:31 PM   #5
Master Chef
 
Join Date: Jul 2008
Location: Park Drive Bar/Grill Los Angeles
Posts: 9,634
Yeah, I regularly see them at Ralph's (Krogers).
But at a Korean butcher nearby they'll slice them to order, thickness and all...
__________________
roadfix is offline   Reply With Quote
Old 07-14-2016, 03:44 PM   #6
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,863
Like I said, I had them cut by a butcher several years ago; that was at Harris Teeter. I'm sure the butchers at Kroger would cut them to my specs if I asked.
__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is offline   Reply With Quote
Old 07-14-2016, 11:18 PM   #7
Wine Guy
 
Steve Kroll's Avatar
 
Join Date: Mar 2011
Location: Twin Cities, Minnesota
Posts: 5,411
Quote:
Originally Posted by GotGarlic View Post
They're cut across rather than between the bones.
I wonder if that's a regional thing. All the short ribs I've seen sold here look like the ones in the top photo below. I've never seen them cut between the bones. But, sure enough, I Googled it, and there is a variation like what you describe. It's apparently called an English cut.

The bottom photo below is what I sometimes see packaged as "flanken" or Asian-style ribs. The only difference I've observed is that they are sliced thinner, approximately 1/2", or about half the thickness of the regular cuts.



__________________
Steve Kroll is offline   Reply With Quote
Old 07-15-2016, 09:45 AM   #8
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,370
We have both styles around here. I've only used the English cut or boneless.
__________________

__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Reply

Tags
ribs

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:39 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.