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braising short ribs: English-cut vs flanken-cut

david kaplan | Sep 1, 200908:51 PM

I typically braise short ribs using English-cut ribs -- cut parallel to the bone so each piece is a 4x2x2 inch block. This time, I need to order ribs in advance, and though I will do my best to specify English-cut, it's 50-50 that I'll end up with flanken-cut (language issues and poor customer service -- don't ask).

Do flanken-cut ribs -- cut through the bone Korean-style so each piece is a thin strip with 3 or 4 oval slices of rib bone -- behave the same way when braising?

Which cut do you prefer for braising?

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