Flanken Cut Short Ribs

Native Breed Beef Flanken Cut Short Ribs

Flanken is a way of preparing beef short ribs. Rather than cutting between the bones, the butcher cuts across the rib bones to make thinner strips with several small bone cross-sections. The result is richly flavoured, bone-in beef suited to marinating and grilling.

What will I receive?

• Approximately 1.5–1.75kg of flanken-cut beef short ribs
• Thin cross-cut bone-in strips, with natural variation in thickness and presentation
• Generally serves four, depending on the dish
• Suitable for Korean-style barbecue, grilling, Kamado cooking and braising

We do not promise a fixed thickness or number of strips: please contact us if your recipe requires an exact cutting specification.

How to cook Flanken ribs

For Korean-style Galbi (Kalbi), marinate the cross-cut strips and grill them. Flanken ribs also work well with an American barbecue glaze or a gentle braise. Cooking time depends on the actual thickness of the strips, so follow a suitable method rather than a universal time.

For detailed recipes, explore Korean Short Ribs – Galbi, American BBQ Flanken-Cut Short Ribs on the Kamado and Kerala-Style Short Rib Curry on Grid Iron Gourmet.

Flanken or Jacobs Ladder?

Choose these Flanken Cut Short Ribs for thinner strips suited to grilling and marinades. For a thick, whole short-rib rack to smoke or braise low and slow, see our Half Jacobs Ladder Short Ribs. English-cut individual short ribs are a different preparation, cut between the bones.

Storage

Keep refrigerated and follow the use-by date on the packaging. The current product specification states a minimum 10-day shelf life.