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Flanken Cut Beef Short Ribs
Beefy and rich, with the bone adding flavor during a quick sear or grill.
Lens analyzedFlanken-cut short ribs are sliced across the bone into thin strips, so each piece shows several small cross-sections of bone running through the meat, rather than the thick single-bone chunks of English-cut ribs. The thin cut is common in Korean barbecue and quick-grilling recipes.
Where it comes from
The cross-cut style is closely associated with Korean barbecue, where thin slices cook fast over high heat, though the same butchering technique shows up in various beef-forward cuisines that want ribs to cook quickly rather than braise for hours.
Buying it
Look for consistent thickness across the package so pieces cook evenly, and check that the meat is well-marbled with fat rather than mostly bone. Korean grocers and butcher counters are the most reliable sources for this cut.
Storing it
Refrigerate the raw ribs and plan to cook them within a few days of purchase. If marinating them, keep the container sealed and chilled the whole time.
Keeps about 3 days in the fridge.
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