I normally get english cut (the cubed ones) but my market only had these. I usually just bake english cut ribs in a casserole dish at 350 degress for 2 hours and they come out good but I have trouble with flanken cut and draw a few questions.
Is it important to cook them with the bone sticking up?
Do they need an onion bed and what does it do?
My casserole dish is a bit to small for flanken cut, what else could I bake them in?
Do they need to be covered in aluminum foil or could I just put them on a baking sheet (jelly roll pan) and bake them uncovered? I have a deep pyrex baking dish as well but its one of those narrow loaf pan like ones, would that work? Could I put them on a jelly roll pan and cover them in aluminum foil that way or do they need a dish?
Is my temperature and time good?
Any other methods for cooking them?
Ive tried searching for videos and how to guides for flanken cut short ribs but I've found hardly any information on them. Anyone know any good videos?
Updated 12 months ago | 9
Updated 3 months ago | 3
Updated 3 months ago | 1
Updated 3 days ago | 8
Updated 5 days ago | 2