Thick cut flanken short ribs? How to cook these?

Morkai · February 16, 2016

I stumbled upon these short ribs recently at a local Korean grocery store. I noticed that they were labeled as choice grade, and certainly were surrounded by other packages of the same cut, but they appeared to have significantly better marbling. As in, they didn't look anything like the others - much, much, much more marbling. I am pretty certain these were mislabeled, and must be from a higher grade.

Anyhow, I have never quite seen short ribs cut like this before, which, along with their significant marbling is making me question how to use them. They appear to be very thickly cut flanken short ribs.

I was thinking of trying to remove the bones form each of the three pieces and cook the short ribs like steaks, to medium to let the fat render a bit. Any thoughts or suggestions? How is this cut normally used?

gfweb · February 16, 2016

Sous vide does a beautiful job on short ribs. Braising is great too, and how I usually do them, but not for these monsters. I'd do SV.

btbyrd · February 16, 2016

Sous vide. Debone. Deep fry.

FeChef · February 16, 2016

Pressure cooker.

Paul Bacino · February 16, 2016

That don't look choice ( But that cut I have seen good marbling ).. but what ever you do be sure to defat those things.

So cook.. either of the above ways or you can braise those things too

I would need to remove a good amount of that rendered fat, I have fat separator glass.

Then cool medium with the ribs over night and reheat.

Another thing if you over cook them they will turn to mush.. sous vide will prevent that. Pressure cook I'd almost do 30 mins @15 psi but I have done 40 too

Braising you can touchy feely .. if you wish

Just my thought

pufin3 · February 17, 2016

I'm cooking the exact same ribs today!

I'm using the beef ribs in place of traditional pork ribs.

I've had very good results at the past. Leave the bone in though.

rarerollingobject · March 5, 2016

I'll tell you what I like to do with them; ddeokgalbi. You cut between the bones and then take the meat OFF the bones, and mince it. Then you marinate it with chopped onion and green onion, soy, honey, sesame oil and black pepper and then sort of reshape it onto the bones.

Then I grill it (or what Americans call broil) for only 15 mins in a cast iron pan, and then put it on the stovetop for another ten minutes, tilting the pan and spooning the caramelising marinade back over the top. Short rib this way doesn't need a long slow braise (nothing wrong with that, just a different style) and it's SO juicy and tender and good - and you still get to chew the bone.

Here's a recipe: http://www.maangchi.com/recipe/tteokgalbi