Meet Marble & Grain
Beef Flanken, 5-Bone
$32.99/lb
2 pc | approx 1.25 lb
2 pc | approx 1.25 lb
About
$41.24
$32.99
*
PRICE ESTIMATE
Each piece of meat is hand-cut to bring you the optimal flavor in every ounce
so we list an approximate weight for each item and then calculate the final price once
we fulfill your order. Our butchers make sure to select cuts that are within 15%
of the weight estimate and only charge your credit card based on the actual weight
Price estimate: $41.237500000000004 = (32.99/LB X 1.25LB)
Each piece of meat is hand-cut to bring you the optimal flavor in every ounce
so we list an approximate weight for each item and then calculate the final price once
we fulfill your order. Our butchers make sure to select cuts that are within 15%
of the weight estimate and only charge your credit card based on the actual weight
Price estimate: $41.237500000000004 = (32.99/LB X 1.25LB)
To guarantee the best taste and freshness, this product is:
- Frozen at the source
- Individually vacuum-sealed
- Shipped Monday-Thursday to prevent a weekend layover
Description
We love these richly marbled Kosher short ribs as much for their intense beef flavor as their versatility. Most short ribs are cut between the bone, making them strictly suitable for all-day braises, stews and ragus. And you can do that with these; in a Crock Pot or Instant Pot they’ll melt off their bones into complete cold-weather comfort. The difference with these Black Angus Kosher beef short ribs is how we have our team of artisan butchers cut them: flanken-style, or crossways through the bone. This transforms them from a braise-or-bust protein to something equally at home on the grill, maybe with a spicy Korean-style glaze. No matter how you cook the short ribs, our quality-obsessed American ranchers’ sustainable practices and USDA Prime grading ensures fully developed flavor and maximum marbling.
Chef Yos's Tips
My personal preference is that this cut be prepared sous vide for 24 hours
Slow Cook: Throw this cut in your slow cooker with your preferred liquids on low until it's "fork tender" (min. 3 hours)
Oven: Braise this cut with liquid halfway up the meat, tightly covered, and put it in at about 300 for minimum of 3 hours.
About This Cut
What Cut of Beef Is the Flanken Rib? Marble & Grain butchers take the flanken ribs from the chuck primal, the shoulder section located between the rib primal and the head. The chuck gets a lot of work — so would your shoulders if they were carrying a 30-pound head — so the cuts from this area tend to have a lot of connective tissue and fibers that can make them tough if not treated correctly. Short ribs are no exception, which is why they’re often featured in low-and-slow braises, but a neat work-around is the flanken-style cut. We like this style because it lets you grill short ribs quickly, as you would a steak.
