Cooking flanken-style beef ribs

3 years ago

I posted 4 or 5 months ago about buying 1/2 a cow. We got the meat the end of July. As you all predicted, there was a lot of ground beef and a lot of chuck roasts. The meat is flavorful and we are generally pleased with our purchase. In case you are interested, it came out to roughly $6/lb. The only complaint, and it is a minor one, DSIL says next time he will specify a thicker steak. The processor said the steaks would be 1.5” but they are closer to 1”.

One of the cuts was simply labeled ”beef ribs.” DD and DSIL have put me in charge of figuring out what it is and what to do with them. I opened a package yesterday so I could get a good look. The package I opened had one piece of meat in it. It was maybe an inch thick by 3 or 4 inches wide, by 4 bones long (6”-7”). Google says it is a flanken cut.

I googled some more for recipes. I pretty much got the same recipe but with different spellings, kalbi or galbi. Is that all there is that we can do with these ribs? If so, do you have a T&T recipe? The cut looks like it could be quite tough. Could you cook them sous vide? If we cook kalbi/galbi, do we first cut the meat off the bones? The pictures I saw didn’t show any bones. They all showed strips of extremely thin beef about the same size as our ribs (3-4 x 6-7).

DSIL and I are game to try almost anything. What would you do?

Featured Answer

dcarch7 d c f l a s h 7 @ y a h o o . c o m

3 years ago

For short ribs, I sous vide for 72 hours at 135F.

dcarch

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Comments (12)

plllog
3 years ago
last modified: 3 years ago
I'll spare you all the curses my mother directed at her mother-in-law's flanken! They're basically short ribs cut across the bones, rather than along them. AFIK the Kalbi recipes that are all the same are Jewish too. It was a trendy recipe. Real Kalbi is Korean, and I have no more information there other than I expect you can find other versions if you look up Korean recipes.

You can prepare yours in any way you would short ribs, a long braise, stew, ground up, etc. Throw them in a long cooking soup for the meat and bone. Otherwise, braise them with whatever flavor profile you like, but include some sugar and some acid to break down the tough connective tissues. Beer braises are good. Really any short rib or rack of beef ribs recipe will work. Just check now and then for the timing.

Sous vide is a natural, but look up time and temp. Leave the bones in. Getting them out would be difficult and the bones add to the flavor. If handling the whole cut is a bother, you can cut it up.

Good luck!
bbstx thanked plllog
Rho Dodendron
3 years ago
"Flanken is a specific cut of meat used for preparing beef short ribs. It is often used in Asian dishes, but has found a following among American outdoor grill enthusiasts for its ease in cooking. Flanken also makes excellent boiling or stewing meat, and is served as part of a Jewish dish of the same name.

This cut of meat is differentiated from others by the way the meat and bone is cut and presented. Instead of cutting through the meat between each rib, the ribs are cut lengthwise. This results in strips of meat with medallions of bone in them. Traditionally, the meat and bone is cut around 0.25 inch (0.62 cm) thick."

*I* would slow cook them.
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Ann: Sorry this Thread has gone away from what you asked. Here is one Recipe I found for your Beef Ribs. LOU STANDING RIB ROAST 1 well-marbled standing rib roast (small end) sea salt cracked black pepper garlic powder whole garlic cloves lean salt pork or pancetta meat thermometer aluminum foil Beef has thirteen ribs, and usually seven of those are contained in the "rib" cut. The chuck contains the first five ribs, while the thirteenth rib is usually left on the short rib at the packing plant. The primal rib cut normally contains the sixth through the twelfth rib. Those ribs closest in proximity to the short loin are the most tender, while the ones nearest the chuck are less so. When purchasing a standing rib roast, ask your butcher for the smaller end of the rib portion. The ribs should be trimmed so that they are no more than 7-8 inches in length. The back strap, chine bone and feather bones should be removed. This makes for easier carving at the table. Allow for 2 portions per rib. A four rib roast should provide an adequate serving for eight people. Avoid using anything less than a 3 rib portion as a roast unless you prefer a well done roast. Smaller cuts are best used as steaks. Season the roast liberally with coarse sea salt and freshly cracked black pepper and garlic powder several hours in advance (or overnight) to allow the spices to permeate the outer layer. Keep refrigerated until one hour before use, then leave roast at room temperature for 60 minutes prior to roasting. If a crisp crust is desired, sear the roast in a preheated 450°F oven for 20-25 minutes, then reduce the heat. The most accurate way to judge if the roast is done is to use an instant read thermometer. If not using a thermometer, allow approximately 15 minutes per pound for rare, 18-20 for medium, or 25 minutes for a well done roast. An alternate method of roasting which causes less shrinkage in the total weight is to roast the meat at 325°F throughout the entire cooking time, in which case, allow 20 minutes per pound for rare, 25 for medium, or 30 minutes for a well done roast. Doneness may also be judged by pressing on the roast; the firmer the resistance, the more well done it is. Place the roast fat-side-up on a rack in a shallow sided pan. Make small criss-cross cuts in the fat and push half cloves of garlic through the incisions (lean salt pork or pancetta strips may also be used for added seasoning). Place in a 300-325°F oven until the internal temperature is slightly less than that for the desired degree of doneness listed in the chart below. Allow roast to sit at room temperature for 20 minutes before carving, during which time the temperature will continue to rise several degrees. If the roast being cooked is very large and a very rare roast is wanted, the oven may be turned off and cracked open when the internal temperature (of the roast) reaches 120°F. Cover the roast with foil, checking frequently until it reaches the temperature desired. Meanwhile, prepare pan gravy from the meat drippings which have accumulated in the bottom of the pan. Mirepoix can be added to the pan juices, or rib roast may be served simply "Au Jus" (with juice - the juice from cooking the meat). The following chart can be referenced when using a meat thermometer inserted in the center of the roast, while carefully avoiding touching fat or bone. Doneness: 130°F - very rare 140°F - medium rare 160°F - medium well done 170°F - very well done To serve, use a long, thin slicing knife to carve serving sized portions in the desired thickness for each serving. Serve Au Jus, or with pan drippings enhanced with mirepoix and accompanied by Maitre dHotel Butter or Horseradish Sauce. Submitted by: CM
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A friend made this for us and it was so good I asked for the recipe. It's very unusual as the meat is browned, then marinated, then cooked. Her modifications are included: (MODIFIED) Braised Short Ribs for 4 people For the Marinade: 2 tablespoons peanut oil 6 (10-ounce) beef short ribs or 5 lb chuck roast at least 2" thick Coarse salt and freshly ground pepper 1 medium yellow onion, chopped (1 cup) 1 carrot, chopped (1 cup) 2 stalks celery, chopped (1 cup) 3 cloves garlic 1 bottle dry red wine, preferably Merlot or Zinfandel 1 small bunch fresh thyme For the Braise: 1 pkg Knorr vegetable soup, reconstituted with 3 cups water and simmered 15 min. 1 small bunch fresh thyme For the marinade: Brown the roast or short ribs. Place bone side in container just large enough to hold the meat in a single layer. To the same skillet, add the onions, carrots, celery, and garlic. Season with salt and pepper. Cook, stirring occasionally, until the vegetables are tender and golden, 20 to 30 minutes. Add the wine and thyme. Bring to a boil, and simmer for 10 minutes. Let cool for 1/2 hr. Pour over the meat. Cover, and refrigerate for 12 to 24 hours, turning meat at least once. 4. For the braise: Preheat the oven to 350Â°. In a large Dutch-oven, have the soup stock at a boil, and add the marinade liquid. Bring to a boil again and taste for seasoning. Add salt, pepper, and some brown sugar if too tart.. Place the meat in the Dutch-oven and pour the liquid over it. 5. Cover, and transfer to oven. Cook for 3 hours. Uncover, and check for tenderness Meat should be falling off the bones and well glazed. Cook uncovered if you want to reduce gravy further. Her note: The recipe calls for six 10oz ribs (1 per person). That would total 3.75 lbs, for 6. I got 5.5 lbs for 5, and had leftovers for a couple of meals for myself. Increase other ingredients proportionately. For my 5.5 lbs, I also used about 2 Tbsp each of tomato paste & harissa, in the last half-hour. The other thing it doesn't mention which I did was to trim off pretty much all the fat on the outside of the ribs. I also cooked it much longer than the original recipe called for (90 min just wasn't long enough). Note: These recipes have been adapted from "Craft of Cooking" by Tom Colicchio. Copyright Â° 2003 by Tom Colicchio.
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This is my go-to Shepherd's Pie recipe. It's called Cottage pie because it uses beef. I learned that. :) Cottage Pie (Anthony Sedlak of The Main) 4 tablespoons vegetable oil 1 lb ground beef 2 tablespoons butter 3/4 cup diced onion, about 1/2 medium 1 cup diced celery, about 1 stalk 2 cups diced carrot, about 2 medium 2 cloves garlic, minced 1 heaping tbsp tomato paste 2 tablespoons flour 1 cup red wine 2 1/2 cups beef stock 1 sprig rosemary 1 sprig thyme 1 bay leaf Salt and pepper to taste mashed potatoes Add 2 tbsp vegetable oil to large saucepot over medium high heat. Add ground beef. Allow excess liquid to bubble away; stir and cook until meat is well browned and crispy, about 8-10 minutes. Drain excess fat using a colander. Deglaze pot with red wine, scraping up browned bits and let reduce slightly. In another large pot, add remaining vegetable oil over medium high heat. Add onions, carrots and celery; cook until golden, about 5-7 minutes. Add garlic, stir briefly and add tomato paste. Brown paste slightly and sprinkle in flour. Cook out for a minute or two Add in red wine from deglazing beef, scraping up crispy brown bits from bottom of pan. Add beef stock, rosemary, thyme and bay leaf. Return browned meat to pot. Simmer, covered for 20-25 minutes. Remove lid and continue cooking for another 10 minutes; liquid will reduce and thicken. Remove rosemary, thyme and bay leaf. Season well with salt and pepper. Preheat oven to 400. Spoon filling into the bottom of a 10-inch round casserole dish. Top with mashed potatoes. Grate parmesan cheese on top and dot surface evenly with butter. Season with salt and pepper. Bake on middle rack until top is golden and filling is warmed through, about 20-25 minutes. Let stand for a few minutes before serving.
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John Liu
3 years ago
last modified: 3 years ago
The Korean rib recipes use thinner cut ribs, and even then they are pretty chewy and even gristly in spots. Which is fine, for kalbi, but maybe an acquired taste.

I would also use a slow cook method (long braise, sous vide) or pressure cooker, then sear on high heat or grill to get browning. Just like plllog said.

I was shocked at the price the last time I bought flanken at the Asian market. I don’t know if that cut has gotten popular (like oxtail, which used to be cheap and now is spendy) or if I just happened on a price spike. Anyway, do right by that meat as it isn’t cheap :-)
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bbstx
Original Author
3 years ago
So, what do y’all think of this (found somewhere online that now escapes me) - marinate the meat overnight in a teriyaki-ish marinade. Remove from marinade. Sous vide for 24-36 hours. Finish by browning on the grill.

John, I can’t do tough meats, especially ribs. I’m in the midst of straightening some teeth with Invisaligns. As often happens with braces, my teeth are sometimes sore. I don’t need or want mush, but I can’t do the caveman-ripping-meat-off-a-bone either.

If instead we braised the ribs, what is your favorite way? For years, I held onto a Fine Cooking magazine that had a template for braising short ribs. It was a pick-you-own-adventure sort of thing with lists of braising liquids, aromatics, herbs, etc. Of course, in a fit of de-cluttering, I pitched it. 🙃 What is your favorite method to braise? What is your favorite base to serve it over - grits? polenta? noodles? mashed potatoes?
plllog
3 years ago
I can give you what I do, but I think I found the text portion of what you threw away in an archive. It's not perfect (note, I think some of the stray characters may be printing cues or image indicators), but maybe enough to go on for an experienced cook like you. The secret to tough cuts like this is to cook them to the point where the tough breaks down, at which point, they're truly tender. :)

Fine Cooking

The raw and the cooked: Perfectly marbled English-style short ribs become a classic red wine braise.

A plate of braised short ribs has a Fred Flintstone meets Julia Child kind of appeal
that's hard to beat for a dinner party — or any midwinter meal, for that matter. Short ribs are beefy and bony and, well, manly, yet they have the comforting, rich flavor and meltingly tender texture of the best beef stew Actually, 111 take braised short ribs over beef
stew any day.

The technique is simple. Start by searing the short ribs (get out your biggest pot). Then cook a handful of aromatics, deglaze the pot with anything from wine to beer to apple cider, and simmer the ribs in broth (or more wine or beer) for several hours. By following this sear-and-long-simmer method, you'll quickly master the art of braising short ribs. What's different about this approach is that you get to choose the ingredients — aromatics, liquids, and garnishes — to create a different dish every time. You can start with one of the suggestions on page 42, but don't stop there. Go on — cook up your own favorite short rib recipe.

COOKING WITHOUT RECIPES
STEP 3
COOK THE AROMATICS

Add the remaining 1 Tbs. oil and your choice of aromatics to the pan. browned, 6 to 8 minutes. Add your choice of herbs, spices, and flavor

Season with x k tsp. salt. Cook, stirring and scraping up any browned boosters and cook, stirring, until well distributed and fragrant, about bits on the bottom of the pan, until the aromatics are soft and lightly 1 minute.

Aromatics
Choose up to three for a total of 2 cups (use at least % cup onions or leeks):
4%

Onions Leeks Carrots Celery Fennel
Cut into medium dice Thinly sliced or diced Cut into medium dice Cut into medium dice Cut into medium dice

Spices, Herbs, and Flavor Boosters
Choose three to five of the following, preferably at least 1 from each category (try to always use tomato paste, unless you're choosing crushed tomatoes as a braising liquid)

SPICES
4*
Star anise
2 to 3 whole Ground allspice
Vz to 1 tsp.
Pure chile powder
1tsp.
Ground cumin
1 to 2 tsp.
Ground paprika
1 to 2 tsp.
Ground coriander
1 to 2 tsp.

HERBS
4k.
Rosemary
Fresh, 2 tsp. chopped

FLAVOR BOOSTERS
Jalapefto
or serrano chile
1 to 2 Tbs. finely chopped
m St.
Olives
pitted, 1 /2cup
Thyme
Fresh, 1 Tbs. chopped
Tomato paste
(no salt added)
1Tbs.

Oregano
Fresh, 2 tsp. chopped
Anchovies
1 /2tsp. minced
4» J* *V •
Cinnamon sticks Oregano Dried mushrooms Dried fruit (such as fi
2 whole
Dried mushrooms
34 oz., steeped in hot water
and coarsely chopped
Bay leaves
Dried, 2 whole
Ginger
1 Tbs. finely chopped

Dried fruit (such as figs,
prunes, or apricots)
1 cup coarsely chopped
Garlic
1 Tbs. finely chopped

Photographs by Scott Phillips

FINECOOKING.COM 39

STEP 4
DEGLAZE
THE POT
Pour your choice of deglazing
liquid into the pot and cook,
stirring to scrape up any browned
bits on the bottom of the pot,
until the liquid is reduced to
about 2 Tbs., about 1 minute.

Deglazing Liquids
Choose one QA cup):
W
Sweet
apple cider
Beer
Dry red wine Dry white wine
Rice wine
Brandy, tequila,
whiskey, or rum
Vermouth
Sherry

Build your own short rib
recipes with our interactive
feature at FineCooking.com.

COOKING WITHOUT RECIPES
STEP 5
ADD THE BRAISING LIQUIDS

Transfer all the ribs (and any juices that have accumulated) back into
the pot. Pour your choice of braising liquids over the ribs and using
tongs, arrange the ribs as evenly as possible and no more than two
layers deep. Bring the liquid to a simmer, cover, and put the pot in the
oven. Cook, turning the ribs with tongs about every 40 minutes, until
they are fork tender, about 2% hours. (The meat may fall off most of
the bones about midway through cooking; this does not mean that
the ribs are fully tender.)

Braising Liquids
Choose up to four liquids from the list below for a total of 3 cups. Then add 1 cup water for a total of 4 cups liquid (mix well):
i — J
Beef:
up to % cup
diluted with
% cup water
Broth Dry red or Beer Tomatoes Soy Sauce Mushroom-
(lowersalt) white wine Upto1 1 /2Cups Canned (lower soaking
Chicken: Up to 3 cups crushed, up sodium) water
upto1 1 / 2 cups to 1 cup Upto 1 / 4 cup Up to 1 cup

Cook Ahead
It's best to braise short ribs a day (or at least several hours) ahead for a couple of reasons. First, this allows you to chill the sauce so it can be defatted thoroughly. Also, the flavors only get better with time. To reheat, arrange the meat snugly in a baking dish, cover with foil, and put in a 350°F oven. Reheat the sauce on the stovetop.

STEP 6
FINISH AND SERVE
Transfer the ribs to a serving platter or dish. Let the sauce and solids
sit in the pot for a few minutes to cool and with a shallow spoon, skim off
as much of the fat as possible from the surface. Season the sauce to
taste with salt and pepper, and add a finish of your choice. Serve the
ribs with the sauce spooned over, sprinkled with your choice of garnish.
If making ahead (see above), refrigerate the ribs and sauce separately.

Finishes (optional)
Choose one (1 to 2 tsp.):
Fresh lemon
or lime juice
Vinegar
(Red or white wine,
cider, sherry,
balsamic, etc.)

Garnishes (optional)
Choose one or two for a total of 1 to 2 Tbs.:

Parsley
Fresh, chopped
Mint
Fresh, thinly sliced
Basil
Fresh, thinly sliced
Cilantro
Fresh, chopped

FINECOOKING.COM 41

COOKING WITHOUT RECIPES
Favorite Short Rib Recipes
Six great-tasting combos, and suggestions for what to drink with them.
D RED WINE
BRAISED
• Onion, carrots,
celery
• Bay leaf, garlic
• Red wine
• Red wine,
beef broth
• Red wine vinegar

To drink: Bodegas
Ramirez de la Piscina
2005, Rioja, Spain, $15
□ TUSCAN
• Onions, carrots,
fennel
• Thyme, paprika,
coriander,
anchovies, garlic
• Red wine
• Red wine, beef
broth, crushed
tomatoes
• Parsley

To drink: Monte-
vertine Pian del
Ciampolo2008,
Sangiovese and
Canaiolo blend, $18

V
B TUNISIAN
INSPIRED
• Onions, carrots
• Star anise, cin-
namon sticks, dried
figs, ginger, garlic
• Red wine
• Red wine, crushed
tomatoes, soy
sauce, chicken
broth
• Mint, parsley
To drink: Kurosawa
Brewery Jun-Mai
Kimoto sake, $18

E) PROVENgAL
• Leeks, carrots,
celery
• Rosemary,
bay leaves, olives,
tomato paste, garlic
• Brandy
• Red wine,
chicken broth
• Basil
To drink: Domaine du
Bagnol Cassis Blanc
2007, Provence, $24

B HUNTER'S
STYLE
• Onions, carrots,
celery
• Thyme, paprika,
tomato paste, dried
mushrooms, garlic
• Vermouth
• Mushroom-soaking
water, chicken broth,
red wine
• Parsley
To drink: Chaz Point
Cabernet Sauvignon
2006, Columbia
Valley, Washington
State, $23

□ SOUTH-
WESTERN
• Onions, carrots
• Oregano, coriander,
chile powder,
cumin, garlic
• Beer
• Beef broth, crushed
tomatoes, red wine
• Cilantro
To drink: Fleurde
California Petite Sirah,
Central Coast, $16

Serving Suggestions
Braised short ribs are delicious with starchy, rustic side dishes.
Choose one that's a good foil for the flavor profile you've picked.
For example, the Tuscan short ribs are tasty with creamy polenta
enhanced with a bit of Parmigiano or other cheese. Try the Hunter's-
style short ribs over fresh wide pasta noodles, like pappardelle. Spicy
Tunisian-inspired short ribs are a natural with fluffy herbed couscous,
whereas Southwestern short ribs call for a hearty rice pilaf spiked with
toasted pine nuts or almonds. And any short rib dish, no matter the
flavor, will be delicious served with potatoes-yes, good old mashed
potatoes are a great match.

Susie Middleton is Fine Cooking's editor at large. Her first
cookbook, Fast, Fresh & Green: 125 Delicious Recipes for
Veggie Lovers, is due out in April □

42 FINE COOKING • FEB/MAR 2010
bbstx thanked plllog
bbstx
Original Author
3 years ago
Plllog! you’re the best. That is the article. I remembered that fennel was one of the choices!! When I was looking earlier, I found where the guys at The Bitten Word had made the Tunisian style short ribs from that same template.

Thanks so much for tracking down the full article for me!! I really hate that Fine Cooking went away. They did the ”choose your own adventure” take on several different foods.
bbstx
Original Author
3 years ago
Plllog, I forgot to ask, how do you cook short ribs? John, how about you?
plllog
3 years ago
You're very welcome!

I haven't made short ribs in years, but I've made them several different ways, including the crossways cut, which I don't like as much. I try to get the single long bone kind to just barely clinging to the bone. The kind I do that is easiest and scales well is a beer braise that's dead easy. I can't find a reference for it and I think I may have simplified an overly complex version.

I have this note from Chowhound to brown them in the oven, which is the only way to go for a large group. "Usually, I brown short ribs before braising by searing them on all sides for 3-5 minutes per side. Last night, though, I was making a much larger batch and decided instead to roast them in the oven at 450 for around 45 minutes, bone side down, as some recipes call for. Even packed pretty closely, they browned beautifully, with more evenness and crustiness than searing on the stovetop, and it required no checking and created no spattery mess. Then I braised them for hours at 300 in a mixture of beef broth, shloshing wine, ginger, scallion, star anise, cinnamon, and cloves.

Oven-roasting was less work, better outcome, easier to do in large quantity than searing -- so why do most recipes call for searing on the stove rather than browning in the oven? When I taste them tonight, will I discover some downside of having roasted them?"

I've used the oven directions, not the rest, but thought you might be interested.

Here's my Easy Beer (or wine for Passover) Braise:

Dry rub: brown sugar, smoked Spanish paprika, ginger, mustard powder, cumin, S&P

4 long ways bone-in short ribs

1 onion, cut into approx. inch cubes

2-3 celery ribs cut into half inch slices

equivalent volume of baby carrots

2-4 garlic cloves, smashed and chopped

1 large can (28 oz) diced tomatoes

1 bottle wheat ale or beer

light olive oil

--OR--

18 Short Ribs

4-5 onions

14 stalks celery

10 big carrots

14 garlic cloves

4-5 cans diced tomatoes

1-2 bottles wine or 3-4 bottles lager or light ale

Preheat to 375° F.

Make rub and press into all sides of short ribs. Let rest while prepping or at least 1 hour.

Cut veg.

Heat pan to hot, but not so hot the spices will burn. Heat oil. Brown ribs on all 6 sides. (or brown them in the oven.) Reserve ribs in pot lid or plate.

Add oil to pan. Add veg. Stir. Brown for about five minutes.

Add tomatoes and juice. Add half the ale or wine. Reduce liquid by half.

Put ribs in meat side down, with veg between all ribs. Cover and put in oven.

Cook for 1.5 hours.

Turn ribs over, cover and cook 1.25 hrs. Add more beer (wine) if needed (liquid should be 1/2-3/4 the way up the meat.

Uncover and cook for 20-30 min, or until well caramelized.

Serve together with the veg.

Option: Wine may be used in place of beer or ale. One such is necessary to break down the connective tissue.

Another way to go, easy style, is to just kind of roast them and then slosh them with barbecue sauce for the last 20 min. or so. I don't think that would work as well for the flanken cut, however.

You could also do the coke braise. Slather with tomato and onions and use coke for your braising liquid (caffeine free is less bitter). Sugar and acid.

Or crushed pineapple and orange juice thinned with water or booze.

Or brown sugar and lemons.
bbstx thanked plllog
bbstx
Original Author
3 years ago
@dcarch7 d c f l a s h 7 @ y a h o o . c o m, do you marinate the ribs before sous viding?
dcarch7 d c f l a s h 7 @ y a h o o . c o m
3 years ago
No need to marinate ahead of 72 hour sous vide. I add seasoning in the sous vide bag. That's 72 hours of marinating.

dcarch
John Liu
3 years ago
bbstx,

When slow cooking or sous viding, I also do the marinating at the same time as the cooking. With slow cooking, you can also reduce the marinade / cooking liquid during the cook, to make a sauce.

Personally, I actually just grill my flanken, brushing on sauce as I go, because it is fast and I like some gristly chewy bits. Ever Every since I was a kid, I’ve liked stuff like cartilage, gristle, tendons - within reason of course. I think it’s a Chinese thing, because there’s some dishes that are specifically about cartilage. But if I were making it for others, I’d do the slow/sous then sear/grill thing. And yours might be cut too thick for that anyway.

Cooking flanken-style beef ribs

dcarch7 d c f l a s h 7 @ y a h o o . c o m

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