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Jul 16, 2012 08:51 PM

How do I bake flanken cut beef short ribs?

I normally get english cut (the cubed ones) but my market only had these. I usually just bake english cut ribs in a casserole dish at 350 degress for 2 hours and they come out good but I have trouble with flanken cut and draw a few questions.

Is it important to cook them with the bone sticking up?

Do they need an onion bed and what does it do?

My casserole dish is a bit to small for flanken cut, what else could I bake them in?

Do they need to be covered in aluminum foil or could I just put them on a baking sheet (jelly roll pan) and bake them uncovered? I have a deep pyrex baking dish as well but its one of those narrow loaf pan like ones, would that work? Could I put them on a jelly roll pan and cover them in aluminum foil that way or do they need a dish?

Is my temperature and time good?

Any other methods for cooking them?

Ive tried searching for videos and how to guides for flanken cut short ribs but I've found hardly any information on them. Anyone know any good videos?

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  1. Although I would oven braise your flanken cut ribs, I would not bake them. Braising, boiling or barbequing are, IMO, the best method for cooking that cut of meat. Braising them on a bed of onions helps prevent them from sticking to the bottom of the pan and adds flavor to the braise.

    1. I wouldn't do flanken cut short ribs in the oven for a long time. I'd do them Korean-style. Make a marinade from soy sauce, sugar, sesame oil, red pepper flakes, garlic, ginger and minced green onions. Marinate for a couple of hours, then grill (hot and fast) over screaming hot coals. Serve with rice and some of the reserved marinade (or take the marinade you used and bring it to a full boil for a minute or two), along with whatever asian pickles you can get your hands on.

      1 Reply
      1. re: ricepad

        I sometimes make chicken soup with a small piece of flanken in it.
        there r many jewish recipes using flanken.

        this is a great site for kosher recipes

      2. Cut into individual ribs ....Similar marinade that ricepad uses - marinate for about an hour - then in a hot wok - sear for just a minute or so on each side - then place the ribs in a covered baking dish at 225-250 degrees on top of green onions- Add some of the reserved marinade - bake for about 45 to one hour .. Serve.

        1. When you say flanken cut, what exactly do you mean? My local stores all use that term for different things. In one store, it's a very thin (maybe 1/4 inch) cross section cut that has three or four slices of bone in it - those are great for marinating and grilling as ricepad suggested. In another store, it's a single long bone with a large chunk of meat attached - those can be roasted as you suggested or braised, bbqed, etc. The thickness of the meat is the key info we need to help you.

          5 Replies
              1. re: scubadoo97

                Thanks - I know what flanken cut short ribs are SUPPOSED to look like. However, my point was that not all grocery stores seem to know this, and therefore just saying "I have flanken cut short ribs" doesn't mean much - in the same way that saying "I have London Broil" doesn't mean much. Even if the cut is accurately labeled, thickness can vary wildly - my Latino butcher sells 2.5" thick crosscuts as flanken, but the Asian supermarket's flanken are 1/4" thick. Hence my question to the OP regarding the shape and thickness of what she bought.

              2. re: biondanonima

                In my experience/observation, flanken cut means 1/4 to 1/2 inch thick (at most) cut across the ribs. I have never seen anything else labeled 'flanken cut'. A single long bone with the meat attached is an English cut, IIRC, but I think English cut short ribs can also be boneless (which I never understood!).

                1. re: ricepad

                  Maybe it's just in my area (Queens) then, but here I see the label "flanken" applied to just about any short rib cut under the sun - perhaps the various language issues here have turned it into a generic word for short rib.

              3. For a Chinese-style preparation cut them into individual sections and soak them in a soy based marinade with minced garlic, and ginger, Shaoxing wine, and corn starch. Sear them in a wok adding oyster sauce, black bean sauce, and a few pinches of brown sugar. Mushrooms are a nice addition if you like them, especially shiitake. Finish with chopped scallions. Serve with steamed rice, and a veggie of your choice.