🔕 🔔

My Basket ()

All questions

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

asked by @petersteinberg over 6 years ago
4 answers 2158 views
397bc6d3 46e8 4d02 8a39 ce4a087eb481  2015 0609 amanda portrait 135
Amanda Hesser

Amanda is a co-founder of Food52.

added over 6 years ago

Are they thinly sliced?

E29013c2 3e90 48ab b297 41e445e1e562  sunshine small

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

added over 6 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.

79ca7fa3 11e3 4829 beae d200649eab49  walken the walk

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

added over 6 years ago

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

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 6 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.

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.