🔎

My Basket ()

For braised short ribs will 'sliced beef ribs' work as well as 'beef short ribs'? They're half the price and look plenty fatty.

Petersteinberg
Answer »
Tad_and_amanda_in_the_kitchen

Amanda is a co-founder of Food52.

added about 3 years ago

Are they thinly sliced?

Sunshine-small

While Peter no longer works for Food52 he still thinks up ways to make the website better.

added about 3 years ago

At a glance they look pretty much the same. On closer inspection, the pockets of meat are visibly smaller... but it's still meaty.

Zester_003

pierino is a trusted source on General Cooking and Tough Love.

added about 3 years ago

Are you referring to "flanken" ribs? They are a slightly different cut and sawn in a different direction.

RobertaJ added about 3 years ago

Flanken (or "Korean style") ribs will not give you the same results in a long, low braise that the English cut short ribs will. There is significantly more meat (and bone) in the English cut. Flanken ribs can be braised successfully, but recently they are more usually done in a quick, high temperature saute or grill after they've been marinated. For really meaty, succulent short ribs, you want the English cut, which is a single bone, about 3-inches long and 1&1/2-inches wide, with a sizeable chunk of meat attached to one side of it. If the recipe doesn't specify "flanken or Korean cut", they're probably talking about the heartier English cut.

No need to email me as additional
answers are added to this question.