Braised Flanken With Pomegranate Recipe (2024)

FAQs

What is the difference between English and flanken cuts? ›

There are two major types of cuts: the "flanken", which is cut across the bone and leaves the bone just 1 to 2 inches (2.5 to 5.1 cm) or less in length, and the "English", which is cut parallel to the bone and leaves the bone up to 6 inches (15 cm) in length.

Short ribs are an exceptionally flavorful cut from the lower portion of the Rib (into the Plate) that are typically either sliced very thinly (Korean style short ribs) for marinating & grilling, or are slow-cooked (braised, smoked or roasted) until tender.

When cut across the bone into 2” slices it is called “Flanken” shown at left below. When cut along the bone into 1” slices, we call this “Beef Spare Ribs, typically about 6” long. When cut across the bone about 3” thick and then cut again between each bone, we call this “Short Ribs” shown below center.

The flanken roast cut is less popular and involves cutting your meat across the bone in thin, 1/4" sections. This is a great cut if you're looking to put this on the grill, instead of slow cooking it. It is a very popular cut in Korean BBQ restaurants.

Common Names: Chuck Short Ribs. Korean-Style Short Ribs.

Cut thin across the ribs. Good marinated and grilled. Rather than being cut between the bones, Flanken Style Ribs are cut thin across the rib bones.

Short ribs that are cooked completely submerged in liquid will come out with a thin, watery sauce, while those cooked in just a thin layer of liquid—enough to provide a moist environment under your Dutch oven's lid—will produce a rich, flavorful sauce.

Believe it or not, it is possible to braise short ribs for too long. While you want the short ribs to be fall-apart tender, cooking them too long will result in ribs that are mushy.

Halfway through the cooking process, flip the ribs over and rotate them from the middle to the outside. Once the meat is cooked to a tender texture, they can be eaten right away, or allowed to sit in the vat for a day or two to soak up more flavor and complexity.

They are typically pretty thin with a few pieces of bone in each rib and are commonly used in Korean-style rib recipes. You can find these at your local butcher or grocer, but I got these delicious American wagyu flanken ribs from Raikes Beef.

Can flanken ribs be pink? ›

I prefer a dark brown on my flanken ribs, with a light pink middle – similar to a medium rare. Some people prefer less crunch and a chewier steak – and can cook it for less. This is a cut that you can really cook to your own preference – I personally like flanken ribs slightly more done than a steak. Cook hot and fast.

If you are making this recipe with a steak marinade or an American bbq style short ribs, I would serve them with potato salad, mashed potatoes, baked potatoes, asparagus, coleslaw, broccoli or even Brussels Sprouts.

In the flanken style of short rib, this thin cut, which is about 1/2-inch thick, goes across the bones so that each slice contains a few pieces of bone. This is a popular way to cut the short ribs if you're going for a Korean barbecue kalbi-style result.

Flanken cut Beef Short Ribs are cross cut sections from the Short Primal. Here the short ribs are cut across the bone into thin strips about 3/8” to 1/2” thick. They perfect for marinating or seasoning and grilling up fast.

Traditional English cuts include the prime steaks (fillet, sirloin, rib and rump), roasting joints, as well as brisket, shin and other diced forequarter cuts for stewing.

UPC Number: 1133. Also Known As English Steak; London Broil; Shoulder Steak ; Shoulder Steak Half Cut; An inexpensive chuck cut with good flavor.

Known as short ribs in standard English, flanken are a tough cut of meat, heavy on tendon and fat.