I came across this recipe in an email from Bon Apetit. I don’t cook beef often. I don’t like it much, except for an occasional filet mignon or steak au poivre. Or a really good sloppy hamburger. This recipe for slow-roasted beef short ribs intrigued me though, mostly because of the unusual flavor profile.
The recipe calls for flanken style beef short ribs, but then in the directions say this:
How does one determine which side is “bone side” on flanken style ribs? And how does one turn them on their side? All the flanken style ribs I’ve seen are flat, with exposed bone on each side (also usually pretty thin, as I’ve only seen them prepared for Korean bbq). I can’t imagine how I’d “turn them on their side.”
Can anyone shed any light on this for me?
The recipe calls for flanken style beef short ribs, but then in the directions say this:
Arrange short ribs, bone side up, in skillet; pour purée over. Roast until meat is halfway to tender and liquid is reduced by two-thirds (it will look slightly oily and broken, and this is exactly what you want), 3–3½ hours. Turn ribs onto their sides and continue to roast,
How does one determine which side is “bone side” on flanken style ribs? And how does one turn them on their side? All the flanken style ribs I’ve seen are flat, with exposed bone on each side (also usually pretty thin, as I’ve only seen them prepared for Korean bbq). I can’t imagine how I’d “turn them on their side.”
Can anyone shed any light on this for me?