Braised Flanken With Pomegranate Recipe (2024)

FAQs

What is the difference between flanken and short ribs? ›

Flanken, Beef Short Ribs and Beef Spare Ribs are all actually the same piece of meat. The difference is simply in how it is cut. As terminology can vary between shops, we offer the following primer as we specify them at Fischer Bros. :) At the right is shown the uncut beef ribs.

Flank steak is boneless and meatier. Flanken has bones and more like short ribs that have been cut a different way.

It's What's For Dinner states that flanken-style short ribs are best for marinating and grilling and are often utilized in Korean-style cooking. Serious Eats explains that since flanken-style short ribs are thin with an "increased surface area," they don't need too much time on the grill.

Flanken Ribs are beef short ribs that have been cut across the bone instead of between the bone. They cook slowly in an oven and become fall apart tender. The dish is served with prunes and carrots, making the dish both sweet and savory.

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

Rub a flank steak with olive oil, season it with salt and pepper and slide it onto a foil-lined sheet pan for easy cleanup. Then just broil it until it's medium-rare, 6 to 8 minutes. No flipping needed.

Is a flank steak tough? Because flank steak is quite lean, it can be a bit tough if not prepared and sliced properly. Marinating with a little acid, like lemon juice or vinegar, will help tenderize this cut of beef. Cooking until medium-rare and slicing against the grain are key to a tender result.

Flank steak is famous for its meaty flavor, but its lack of marbling (interior fat veins) means that it's tougher than some other cuts. Cooking it to medium-rare will keep it juicy, and slicing it very thinly across the grain will reduce its chew.

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.

Are flanken ribs good? ›

A great value and beef's signature ribs for the BBQ, this flavorful cut is great with a dry rub on the grill.

Keep the lid on when braising meat, as it needs moist heat over a long period of time to break down the collagen and connective tissues for fork-tender results. "Pot covered, the ingredient you are braising gets continuously bathed in these steaming and simmering liquids, which the item flavors in turn," says Welsh.

Add bay leaves and thyme and bring up to a low simmer. Add a lid and transfer to the oven. Cook for 1 hour, remove from the oven and flip the short ribs over, add the lid back and cook in the oven for another 1 hour. After these two hour check the short ribs!!

Don't Overcook the Beef.

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. There's a fine line, but it is there.

Flanken short ribs are the same meat as regular short ribs, just cut differently. Instead of being cut with the bone into chunks, they are cut across the bone. Most of the meat is along one side, with 3-4 small bones on the other side.

One possible substitute for short rib is beef chuck roast. This cut of meat has a similar marbling and tenderness that can withstand long cooking times. When cooked low and slow, beef chuck roast can develop a rich and succulent flavor that closely resembles that of short rib.

The flanken is part of the short ribs cut that is usually located at the clutch and plate sections of a cow. To the untrained eye, these short ribs may appear as regular ribs cut shorter. However, they are separate and cut away from the regular ribs which are found on the back of the cow.