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I want to make Beef Short Ribs- which should I ask for?

I want to try my hand at Braised Short Ribs. The slow cooked, fall off the bone, deep flavored kind. Is there a type or style of ribs I should ask the butcher for? I don't care about price. Is there like a "loin end" or a "rump section" or some sort of "further away from the hoofs- the tenderer the meat" rule to use?

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  1. I think there are two cuts of short ribs - flanken, where you end up with three short bones with the meat - and "the other kind", cut the opposite way, where there is one piece of bone per chunk of meat. I've made both, and don't have a preference, other than that the latter is easier to tie up. My favorite recipe - made it Saturday - is from the Balthazar cookbook.

      1. I see flanken called short ribs too - not flanken. A nice 2-3 inch thick hunk of marbled meat, that's what you want. Well actually about a dozen pieces like that.

        2 Replies
        1. re: FrankJBN

          I'm not sure what you mean - I recently discussed this with a butcher, and there are two ways to cut short ribs - as flanken short ribs - with the three ribs, and the other way.

          1. re: FrankJBN

            You can find the flanken cut under several different names, they are all from Beef short ribs:

            Flanken Ribs
            Flanken Style Ribs
            Korean Cut (I don't know why, since the flanken Kai Bi is an LA invention)
            LA Gal Bi
            Cross cut
            You can also get a modified flanken cut where the individual ribs are cross cut in 1 1/2 to 3 inch lengths, then separated (This one should be called Korean cut)

          2. I bought them yesterday and the butcher called them "English" cut.

            I used barolo in my braising liquid and it was super good.

            1. So a the Korean cut the same as an English cut? I usually find the k-style MUCH thinner than the ones I typically have cut for me.

              1 Reply
              1. re: sixelagogo

                from
                http://www.meatnplace.net/chucktext.html
                -------------------------------------------
                Cross-rib Roast A cross-rib roast contains the meaty portions on the top of ribs 3 through 5. The cross-rib roast is also known by the following names:

                * Boston Cut
                * English Cut
                * Bread and Butter Cut
                * Shoulder Clod

                Short Ribs


                Ribs 1 through 5 are located in the chuck primal. They have plenty of meat and have less fat than short ribs from the plate. Short ribs cut parallel to the bone are known as English style short ribs. They may include a bit of the bone or may be sold boneless. Short ribs that are cut across the rib bones are known as flanken.
                -----------------------------
                Korean cut are typically a 1/8 to 1/4 inch thick (but may vary) flanken style (cross) cut.
                English style is typically cut along the rib instead of across the rib.