Flanken and short ribs are both cuts of beef taken from the cow’s rib section, however there are some key differences between the two. In this article we will examine what flanken and short ribs are, how they are cut, how they are used, and whether or not they can be used interchangeably in recipes.
What is flanken?
Flanken, also sometimes called short ribs, refers to a cut of beef taken from the lower portion of the ribs. It consists of a long, thin strip of meat that includes a rib bone. Flanken is cut across the bone, meaning the ribs are severed into individual strips that contain a piece of the rib bone.
Flanken is taken from the plate section of the cow, which is below the more familiar ribeye section. It contains ribs 6-12. When cutting flanken, the butcher cuts across the bones and leaves a portion of the bone attached to each strip of meat.
The resulting flanken pieces are long, narrow strips of meat about 2-3 inches wide. They have an oblong, rectangular shape with a bone running lengthwise down the middle. The meat is very flavorful as it contains both lean muscle and rich intermuscular fat.
What are short ribs?
Short ribs come from the rib primal cut, which is the same part of the cow as flanken. However, short ribs are cut differently. With short ribs, the butcher cuts between the bones, leaving the full rib bone attached. This results in a rectangular piece of meat that contains a single complete rib bone.
Short ribs can come from any portion of the rib primal, typically ribs 6-12 like flanken. However, they can also come from higher up, closer to the ribeye. The key distinction is that short ribs contain a full slice of rib, while flanken is cut across the bones.
Short ribs are meatier than flanken, with more muscle and fat since the whole rib is intact. They tend to be wider and chunkier than the thin flanken strips.
How is flanken used?
Flanken is often used for braising, stewing, or grilling. Its thin profile makes it well-suited for quick cooking. The strip of meat cooks through rapidly while the attached bone adds flavor.
In Jewish cuisine, flanken features prominently in dishes like flanken in the pot and barbecued short ribs. The meat takes well to robust seasonings and becomes very tender during braising. Flanken needs minimal trimming and prep work before cooking.
Here are some popular ways flanken is used:
- Braised or stewed in liquids like wine, tomatoes, or broth
- Grilled or broiled
- Added to bean dishes and soups
- Served with potatoes, carrots, barley, and other side dishes
- Pickled
How are short ribs used?
Short ribs are ideal for long, slow cooking techniques like braising, stewing, and barbecuing. The connective tissue and fat break down over time, leaving meat that can be pulled apart with a fork.
Short ribs work well in hearty dishes like stews, soups, and pot roasts. They also shine when cooked low and slow on the grill. Koreatown-style barbecue short ribs are a prime example.
Here are popular ways to use short ribs:
- Red wine braised short ribs
- Beef bourguignon using short ribs
- Korean-style galbi, grilled or broiled
- Short rib ragout
- Bone marrow from short ribs
Key differences between flanken and short ribs
While both cuts come from the rib section, here are the main differences between flanken and short ribs:
| Flanken | Short Ribs |
|---|---|
| Cut across the bones into strips | Cut between the bones leaving ribs whole |
| Thin, flat shape | Thicker, chunkier shape |
| Only a portion of each rib bone | Full rib bones |
| Leaner with less fat | More fatty and marbled |
| Quick cooking | Require long, slow cooking |
| Grilled, broiled, braised | Braised, stewed, grilled |
Can flanken and short ribs be used interchangeably?
For the most part, flanken and short ribs cannot be substituted directly for each other in recipes. Because of the differences in their shape, thickness, and composition, they generally require different cooking methods and times.
If a recipe calls for braised short ribs, flanken will likely cook too quickly if used instead. The thinner profile means less time is needed for the connective tissue to break down.
Conversely, substituting short ribs where flanken is called for may result in overly thick, chewy pieces of meat. Short ribs need longer, slower braising to reach tenderness.
That said, there are some scenarios where flanken and short ribs can be swapped:
- Grilling or broiling: Both flanken and short ribs take well to quick, high heat cooking like grilling or broiling. The preparatory seasonings can be similar.
- Stewing: When cut into smaller pieces, short ribs or flanken both work for stews. Cook times may vary slightly.
- Same thickness: If the short ribs are cut thinly across the bone like flanken, they can potentially be used interchangeably in recipes.
Tips for substitution
If you need to substitute between the two cuts, keep these tips in mind:
- Adjust cook times: Flanken will cook faster than short ribs. Shorten braising time for flanken or extend it for short ribs.
- Slice short ribs thinner: Cutting short ribs across the bone makes them closer to flanken. This enables quicker cooking.
- Reduce liquid for flanken: Since it cooks faster, flanken braises may need less liquid than short rib versions.
- Braise short ribs in batches: To avoid overcrowding, braise short ribs in smaller batches for more even cooking.
Conclusion
In summary, flanken and short ribs come from a similar part of the cow but have distinct differences in their cut, shape, and ideal cooking methods. While they can sometimes stand in for one another, typically the two cuts cannot be substituted directly without adjustments to time, temperature, or portion size.
Knowing exactly what cut of beef you are working with and how it was portioned allows you to choose suitable recipes. With proper preparation, both flanken and short ribs can result in fork-tender, flavorful dishes that showcase the tastiest part of the cow!