flanken

Flanken is a term used for a cut of beef short ribs that is sliced across the rib bones, producing thin, long strips that contain several small rib bones. This cross-cut exposes more surface area, making flanken a popular choice for quick cooking and marinade absorption. The cut is commonly associated with Korean barbecue (galbi) and with Jewish and Ashkenazi kitchen traditions that braise or simmer the ribs with onions and flavorful liquids.

In contrast to flanken, the English or blade cut is made parallel to the bones, yielding individual, bone-in rib pieces that are typically thicker. The flanken cut originates from the short rib area of the rib primal and is valued for its tenderness and marbling, which lends rich flavor when cooked properly.

Cooking methods and uses vary by cuisine. Flanken short ribs are well suited to grilling or quick broiling when sliced thinly, especially in Korean galbi where they are marinated in a savory-sweet mix. They are also braised in many Jewish dishes, often with onions, carrots, and a savory braising liquid until tender. The cut can be prepared with varying seasonings, from soy-based marinades to classic braises, making it a versatile option for both grilled and braised preparations.

Preparation typically involves trimming excess fat and any silver skin, then either marinating for grilling or browning and slow-simmering for braises. When cooked properly, flanken yields flavorful, tender meat with a characteristic bone-in cross-section.