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Flanken, Beef Short Ribs, and Beef Spare Ribs are all actually the same piece of meat. The difference is simply in how it is cut. When cut across the bone into 2” slices it is called “Flanken”
Note that all these cuts are well marbled, juicy and tender but “lean” flanken is relative. It will usually have more than a bit of fat.
The name originates from the short length of the Ribs, thus the name “Short Ribs." Full of beef flavor and fall-off-the-bone tender. Grill or slow-roast for a succulent beef dish.
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