Flanken style Short Ribs

BuckeyeBob · March 2014

Reading through an old entry on @Griffin‌ 's blog, I was inspired by the flanken-style Short Ribs. I called my butcher and he has some he can cut for me. In looking at other recipes, I have seen that some cook them on high heat and quickly and others go low and slow. Any thoughts on preference? I have only done regular short ribs and these were always low and slow with a braise. Thanks in advance for your help.

hapster · March 2014

Did them a few weeks ago... Turned out really well

http://eggheadforum.com/discussion/1162982/sunday-spring-fever-cook/p1

td66snrf · March 2014

I wouldn't cook them at too high of heat since they're so thin. I usually cook them at about 300. Here's a link to some I cooked a while back. http://eggheadforum.com/discussion/1147618/flanken-ribs-on-th-xl#latest

Richard Fl · March 2014

Have had these 3-5 times over the years and they are the BOMB!

http://www.greeneggers.com/index.php?option=com_simpleboard&Itemid=55&func=view&catid=1&id=812012

BuckeyeBob · March 2014

Thanks all for your help on this one. Picked up some beautiful Flanken cut Short Ribs and marinated them in an Asian marinade very inspired by the one @griffin has on his blog. I did substitute brown sugar for white and added a generous portion of Sriracha to the mix. Here are the ribs before I marinaded.