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Home Cooking 4

Flanken! Help!

SmallGoodThings | Oct 17, 201707:23 PM

Hi. My in-laws are coming to town this weekend. They are meat eaters. It's finally chilly out. I thought long and hard about what to cook for them and eventually chose Molly Stevens' short ribs braised in porter ale with maple and rosemary glaze...

BUT THEN: I went to a great butcher shop near me, which has never steered me wrong, and asked for the short ribs to be cut flanken style. I expected 1-2" thick chunks of short ribs cut across the bone. I got thin slices - like 1/4" - almost like thick bacon, and I didn't realize until I got home. (I think they gave me Korean style short ribs?!) My gut is telling me this is too thin to braise - I mean, it would cook through with just a quick pre-braise sear - so I have no idea what to do with it. I don't have a grill and I don't trust my broiler and I need something I can prepare ahead a day or two (the beauty of a braise). Any ideas? Please?

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