Beef Short Ribs- Flanken Cut

allsid

Just getting short ribs, any short ribs around here has been no easy feat.  From grocery chains, to the local specialty butcher, no luck.  I ventured a little further away from my normal meat markets and found a place that would cut them special for me the next time they butcher.  Which happened to be Tuesday.  At the last minute, I described some kind of beef rib, thinly cut and different than I was accustomed too.  The butcher told me it was called a Flanken Cut, and this was my first attempt at making it.

She (the butcher) said a lower and slower with an ending reverse sear was the way she recommended cooking the ribs so that is what I tried

While the small came up, the ribs got a generous shake of DP's Montreal style seasoning

They cooked for over an hour on the small around 275.  With quite a few flips and dunks into Italian dressing, they stayed moist and did not pick up much of a bark until the end.

The ribs had so much flavor.  Quite intense with a firm flesh and wonderful smoky taste.  Yep-  they were probably a bit over, but very enjoyable regardless.  I have one pack left in the freezer and 2 packages of traditionally cut beef short ribs which I cannot wait to try.

Thanks for looking-  P

Mickey

Very,very nice.

U_tarded

Good looking cook. It looks like your egg is in a shopping cart

td66snrf

One tip is to scrape them prior to cooking them to remove any bone dust from when they went though the band saw and I usually remove the fat on the outer edge so you can just bite into them.  IMO I'd drop the reverse sear since they're so thin. I like the bacon wrapped asparagus.

jlsm

Check out Korean-style flanken ribs.  Really tasty. You cook them just a few minutes per side, though. 

chainsaw19

Saw these in 2 different stores last night but had no idea what to do with them, thanks for the info!

allsid

U_tarded said:

Good looking cook. It looks like your egg is in a shopping cart

A shopping cart would actually be a great idea for a nest!  It's actually a costco cutting board cart but I have not got around to adjusting the shelving properly and bribing the neighbor to cut a large circle in the cutting board for me just yet.  It is a pretty slick nest for the small, and it should be better once I get it dialed-

U_tarded

allsid said:

U_tarded said:

Good looking cook. It looks like your egg is in a shopping cart

A shopping cart would actually be a great idea for a nest!  It's actually a costco cutting board cart but I have not got around to adjusting the shelving properly and bribing the neighbor to cut a large circle in the cutting board for me just yet.  It is a pretty slick nest for the small, and it should be better once I get it dialed-

That's cool, I like seeing the creativity of others on here

daffy1909

nice!!! ;;)

daffy1909

WHATS THAT RACK????LOOKS LIKE IT WORKS GOOD!

 

allsid

daffy1909 said:

WHATS THAT RACK????LOOKS LIKE IT WORKS GOOD!

 

Which rack?  On the egg or in the nest?

JohnInCarolina

jlsm said:

Check out Korean-style flanken ribs.  Really tasty. You cook them just a few minutes per side, though. 

+1 on these - gotta try them if you haven't before -flavor is incredible.

Cookbook_Chip

td66snrf said:

One tip is to scrape them prior to cooking them to remove any bone dust from when they went though the band saw and I usually remove the fat on the outer edge so you can just bite into them.  IMO I'd drop the reverse sear since they're so thin. I like the bacon wrapped asparagus.

Ummmmm... Bone dust...