Easily Differentiated Rib cuts: English Cut vs Flanken Cut

Short ribs are beef cuts derived from the plate, chuck, brisket, or rib sections. They are made up of a thin layer of meat overlain by a short section of the rib bone. Short ribs are sliced in two main ways: English cut vs flanken cut. It can be served individually or in groups of three or four.

Short ribs are prominent in many different cuisines around the world. Although short ribs were once seen as a less desirable cut of beef, their popularity has grown. If you’re spending more money on short ribs, it’s a good idea to learn about the two most common cuts: English cut vs flanken cut.

What are the Different Types of Short Ribs?

There are different types of short ribs. The top cut is the English cut, which has a flat, smooth surface. The bottom cut is the flanken cut, which has a jagged, craggy surface. The middle cut is the flat cut, which is the center cut. The last is the untrimmed cut, which has a coating of fats and muscles. To know the types of ribs read more.

The first thing to consider is how you plan to use the short ribs. If you plan to make a pot roast, then you want to get the leanest cut. If you plan to make a pot of chili, then you want to get the fatty cut. If you are cooking for yourself, then the English cut is probably the best option. It’s easier to find and cheaper than the other two cuts. If you are cooking for a crowd, then the untrimmed cut is probably the best choice. It’s more economical and you can get them pre-trimmed.

English cut vs Flanken cut

Short rib cuts are generally categorized by the type of bone they come from. English cut short ribs come from the loin, and flanken cut short ribs come from the chuck. Flanken-cut short ribs are generally smaller than English-cut short ribs. The bones are also more delicate, and there is a greater chance that the bones will break.

English Style Short Ribs

English-style short ribs are chuck short ribs sliced parallel to the bones. The ribs are separated from the bone by an incision. Each piece comprises three to four short portions of bone surrounded by a significant amount of meat. The roasted ribs should be tender and fall off the bone.

Flanken Style Short Ribs

Small chunks of beef short ribs removed from the central ribs are referred to as a slab of short ribs. Flanken-style short ribs are made up of the first five ribs of the ribcage and are taken from the chuck primal. Flanken style refers to chunk short ribs prepared by cutting across the bones.

However, when it comes to beef ribs, a lot of the confusion stems from the fact that there are multiple distinct variations in where short ribs are taken from and different methods they are chopped, each with its name. Short ribs can be found on the steer in two further cuts. One part is located closer to the front, and the other is located on the lower portion. Let’s have a look at how it all works.

Short Plate Ribs / Loaded Beef Ribs

Plate short ribs come from the quick plate, which is the bottom section of the rib cage. Between the beautiful brisket cut and the flank steak cut behind it, the short plate goes from the 6th to the 10th rib. Because of their proximity, 12″ length, and 2″ of meat on top, these ribs are commonly referred to as “brisket on a stick.”

You won’t be able to obtain good quality plate short ribs sliced the way you want them at the supermarket, so your best bet is to go to your local butcher. Plate short ribs are fantastic when cooked/smoked slowly. This permits the fat to render while the meat remains moist.

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Short Ribs Chuck

Chuck’s short ribs are found closer to the front of the steer, directly beneath the chuck, which rests above the shank and brisket. From the first to the fifth rib, there are chuck ribs. Chuck ribs are similar to plate short ribs in that they are highly meaty but are shorter in length, averaging 3″ to 6″.

Different Techniques for Cutting Short Ribs

It’s crucial to understand that short ribs can be chopped in various ways or styles. Some cuts provide meatier chunks ideal for smoking or barbecuing, while others produce thinner pieces that are better for braising or grilling. Cuts come in a variety of shapes and sizes, including:

1. English Cut

The most prevalent form of cut is this one. Short ribs are cut between the ribs to separate them, resulting in a thick chunk of flesh laying on top of the bones in the English-style cut. You may buy them in a rack of four bones, each measuring approximately 3″ long and 7″ to 8″ wide, or cut them up individually.

The most common English-cut short ribs are short plate ribs. The English-style cut will leave a layer of fat and muscle on top, which your butcher can either go on or remove. The ribs are sliced with one bone per piece, parallel to the bone. They keep their shape and create an excellent presentation even after a long braise.

2. Flanken Cut

Flanken style short ribs have a thinner cut that runs across the bones, usually approximately a half-inch thick. As a result, the meat is more delicate and contains four to five fragments of bone. This is a common way to cut chuck’s short ribs. This cut can be obtained at Korean markets or cut to order from your butcher if you’re performing Korean Kalbi-style cooking.

3. Untrimmed

They will come with a coating of fat and muscle across the top, just like the English cut plate ribs. Getting them untrimmed means that you are purchasing them without the butcher removing that layer.

4. Trimmed

If you want the short ribs to have a nice presentation, then ask your butcher to trim them. Trimming removes the fat and muscle from the top of the ribs, making them easier to handle. Trimmed short ribs are also available in the grocery store, but they are often trimmed so much that they have lost their flavor.

5. Lean vs. Fatty

There are two basic types of short ribs: lean and fatty. Lean short ribs are usually the best option for those who want to make a quick meal, like a pot roast. These are usually the most expensive cuts of beef. Fatty short ribs are typically found in Asian markets. They are not as tender as lean short ribs, but they have a richer flavor.

The best way to tell if the short ribs you are buying are lean or fatty is to look at the fat cap. Lean short ribs have a very thin layer of fat covering the top of the rib. Fatty short ribs have a thicker layer of fat covering the top of the rib.

6. Boneless

The bone can be removed from English style ribs to create a boneless slab of beef rib meat. The butcher will remove the bones and intercostal flesh. As a result, you’ll have a slab of meat that’s about 1 to 2″ thick and 8″ long. If you are looking for a rib-eye steak, you are looking for a boneless short rib. Boneless short ribs are easy to cook and serve.

7. Riblets

Short rib riblets are an English cut in which the bones have been separated and then cut into shorter, 1 to 2-inch length pieces with the thick meat on top. These are small triangular pieces of meat that sit between the bones of a short rib. They are found in the center of the short ribs, where the bones are still connected. Riblets are considered a delicacy and are used in some Asian dishes These are fantastic for braising or slow cooking.

Conclusion

After reading the article, you come to know that the ribs are sliced parallel to the bone, with one bone per piece, in the English cut. They keep their shape and create an excellent presentation even after a long braise. The ribs are chopped across the bone in the Flanken cut. Each piece comprises three to four short portions of bone surrounded by a significant amount of meat.