The Style Of Short Ribs You Should Use If You Want Them Cooking Quickly - Tasting Table

"Thomas informs us that flanken-style ribs don't take a long time to cook compared to other short ribs. "They do not take very long to cook," says Thomas. "I cook them like steak. Hot and fast." Thomas tells us that a cast iron cooking surface is the best choice to use. Cast iron, such as a skillet or flat griddle, is the best option for quickly cooking the ribs."

""short ribs [that] are sliced thin across the bones; thus, each thin strip of beef has 3 to 4 cross sections of bone along one side." In other words, flanken ribs have been cut through the rib bone rather than between the rib bones. So, instead of seeing one long bone with the meat attached underneath, you'll see a few small sections of rib bones in each slice of flanken ribs, with the meat attached both between and underneath the bones."

Flanken-style short ribs are short ribs sliced thin across the rib bones so each strip shows multiple small cross sections of bone and meat. The cut results in meat attached both between and underneath the bones, creating thin strips that cook much faster than traditional, thicker short ribs. These ribs are common in Korean barbecue and often appear as marinated galbi or kalbi. Quick cooking works best on a properly preheated cast-iron skillet or flat griddle to retain heat for a fast sear. Simple seasoning with salt, pepper, and garlic plus a quick sear yields charred, steak-like results.

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