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Old 12-13-2018, 07:25 PM   #11
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Fkanken style short ribs look like this.

It's cut across a number of ribs instead of English cut which is one whole rib per piece.
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Old 12-13-2018, 07:29 PM   #12
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Quote:
Originally Posted by Rocklobster View Post
What Andy and BT said..
Ummm, that doesn't look like what my local meat departments sell as "flanken style" short ribs.

There may be a regional difference happening here.

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Old 12-13-2018, 07:30 PM   #13
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Quote:
Originally Posted by Andy M. View Post
Fkanken style short ribs look like this.

It's cut across a number of ribs instead of English cut which is one whole rib per piece.
Ah, yes. That is what I am used to seeing as "flanken style" short ribs.

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Old 12-13-2018, 07:34 PM   #14
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Flanken style are aka riblets in some cases.
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Old 12-13-2018, 08:21 PM   #15
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Quote:
Originally Posted by Andy M. View Post
Fkanken style short ribs look like this.

It's cut across a number of ribs instead of English cut which is one whole rib per piece.
Thanks to all who took the time and trouble to upload picks of flanken style short ribs! As I said, I knew what they looked like, but only the thin-cut ones meant for korean bbq. It’s been very helpful to see the western version. Now I need to find somewhere to buy them! Don’t know if Smith’s meat counter can or will accommodate me...
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Old 12-13-2018, 08:54 PM   #16
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ok..I missed the whole Flanken style reference..my speed reading isn't up to par, I guess. Carry on..
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Old 02-04-2019, 10:39 AM   #17
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I've never done "flanken-style" short ribs, but I do the regular type and it's a real treat when I do. I use the recipe from either Bon Appetit or Epicurious (it's exactly the same recipe, word for word). In this one they are braised in a rich red wine sauce for about 2-1/2 hours, and I get rave reviews when I serve them. They are every bit as good as any I've gotten in a classy restaurant. Short ribs recipe

I just wish that short ribs hadn't become so stupidly expensive. Like chicken wings, they used to be cheap, just sold at scrap meat prices, but then someone did them up fancy and suddenly they are a gourmet delight, with the price to go with it. I guess it goes with the price of beef in general though... I looked at a package of stew meat the other day.... it was about $5 for 9 ounces... of stew meat for Pete's sake!

The only time I do short ribs any more is when we buy beef on the hoof. We generally share a side of beef with my wife's brother, and he doesn't want to mess with the short ribs, so I get all of them, then invite them over for dinner... I'm making them in a couple of weeks.... good winter treat when I don't mind having the oven on for a couple of hours.
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