Step aside, T-bones and ribeyes, there’s a new sheriff in town – the flanken-style beef short rib. But before we dig into this flavorful cut, let’s explore the world of short ribs in general.
Short ribs: Tucked behind the shoulder blade of the cow, short ribs are a hardworking bunch. This heavily exercised muscle translates to richly marbled meat, bursting with beefy flavor. The connective tissues woven through the muscle can make them tough, but cooking methods like slow braising or grilling with a good marinade work wonders, melt-in-your-mouth style.
Flanken: Now, picture this: instead of cutting between the bones, we slice across them, creating thin strips of meat with bite-sized bones attached. That’s the essence of flanken-style! Compared to the thicker “English cut” short ribs, flanken cooks much faster and is perfect for grilling, stir-frying, or even quick marinades.
Flanken’s versatility: Don’t underestimate this thin-cut wonder. Here’s how flanken steals the show in different culinary arenas:
Korean BBQ: Flanken is the champion of Korean barbecue, marinating to perfection in soy sauce, garlic, and ginger, then sizzling on the grill, ready to be dipped in spicy gochujang sauce.
Latin flair: Embrace the Argentinian “tira de asado” tradition by grilling thicker flanken cuts over open flames, seasoned with chimichurri for a burst of herbacious goodness.
Asian adventures: Stir-fry flanken into savory noodle dishes or quick, umami-packed bowls, infused with the flavors of your choice.
Beyond grilling: Don’t let the grill have all the fun! Braise flanken in beer or red wine for fall-off-the-bone tenderness, perfect for winter comfort food.
Flanken vs. English cut: So, how does flanken stack up against its chunky cousin? Here’s a quick comparison:
Ukulele Jay BBQ Magic: Cooking these beautifully marbled ribs, my favorite cooking process is to first marinate, sous vide and then grill these to perfection. Make sure to click and subscribe to my YouTube Channel https://youtube.com/UkuleleJayBBQ/?sub_confirmation=1 so you see my upcoming video featuring these beefy beauties!
PRO TIP:
Beyond the bone: Before you toss those little bones, a tip! Save them and simmer them with vegetables and herbs to create a rich, flavorful broth, adding another layer of deliciousness to your culinary journey.
A common Korean Dish Galbitang (Beef Short Rib Soup) is a great way to use those bones to make the broth!
Flanken-style beef short ribs might be leaner than their thicker counterparts, but they pack a punch in the flavor department. So, next time you’re at the butcher, ask for flanken and unlock a world of quick, delicious, and versatile cooking possibilities. You won’t be disappointed!
