What are flanken-style ribs?
Flanken-style ribs are beef short ribs cut thin across the rib bones rather than between them. Each strip is typically a thin slice of meat with a short line of small bone segments running through it. They are also sold as cross-cut ribs or cross-cut short ribs, and they are the cut generally used for Korean-style marinated ribs (galbi or kalbi). The Beef Checkoff’s cut guide describes them as cut thin across the ribs and good marinated and grilled.
Cutting across the bones and the grain is what makes them quick-cooking: instead of needing hours of braising, thin flanken strips cook in minutes.
Flanken vs English-cut short ribs
- Flanken: thin, across the bones, cooked fast over high heat.
- English-cut short ribs: thick, individual blocks of meat on a single bone, cut between the bones. Their connective tissue needs low, slow, moist cooking such as braising.
If you buy the wrong one for your recipe, the result will disappoint, so check the label or ask the butcher. For another slow-cooked rib, see how to cook veal ribs.
Marinade
Flanken ribs take well to a marinade. A common mix is soy sauce, garlic, grated ginger, sesame oil, and brown sugar. Many recipes marinate for at least 30 minutes, and others leave the ribs in the refrigerator for several hours or overnight. Exact times vary by recipe; if your marinade includes pineapple, pear, or other fruit that softens meat, keep to the shorter end.
Before cooking, take the ribs out of the refrigerator for a short time so they are not fridge-cold, and pat them dry. Wet meat steams instead of browning.
Step-by-step on the stove
- Heat a heavy skillet (cast iron works well) over medium-high heat. Add a tablespoon or so of oil with a high smoke point, such as avocado or grapeseed oil.
- Add the ribs in a single layer. Cook in batches; a pack of flanken ribs can easily overcrowd a pan.
- Leave them alone for about 1 to 3 minutes until the underside is deep brown and caramelized.
- Flip and cook the other side for a similar time. Slightly thicker pieces may need a little longer.
- Watch for burning. Marinades with sugar caramelize fast and can burn. If the pan begins to smoke heavily, lower the heat slightly.
- Rest the ribs for a few minutes on a plate.
- Cut and serve. Use kitchen shears or a knife to cut the meat from the small bone segments, or serve the strips as they are.
Expect some smoke and spatter. Run the exhaust fan and consider a splatter screen.
How long to cook flanken ribs
For thin pieces (roughly 1/4 to 1/2 inch), around 1 to 3 minutes per side over medium-high to high heat is typical, so most batches take under 10 minutes. Thicker cuts take longer. Visual cues matter more than a stopwatch: look for a browned crust and meat that feels springy rather than hard.
Beef ribs cut this thin are usually cooked for texture and flavor rather than to a precise temperature. If you want to check, the USDA recommends 145°F (63°C) for whole cuts of beef.
Is it better to cook ribs bone side up or down?
For flanken ribs on the stove, the bone segments are small and run through the strip, so both sides touch the pan. Sear both. For thick ribs that are braised or roasted in a pan, recipes often start them bone side down so the meat is not sitting in liquid, but this varies by recipe and is not a firm rule.
What is the best method to cook beef ribs?
It depends on the cut:
- Flanken (thin, cross-cut): quick, high heat in a skillet, on a grill (see tips for cooking on a charcoal grill), or under a broiler.
- English-cut short ribs or beef back ribs (thick): low and slow, braised or oven-roasted until tender.
- Veal ribs: usually braised or roasted slowly and finished at higher heat; see our veal ribs guide.
Serving ideas
Serve with rice (nutty toasted brown rice works well), kimchi, a crisp salad, or steamed vegetables. A drizzle of the reserved (unused) marinade is not advised unless it has been boiled first, because it was in contact with raw meat. A fresh dipping sauce is safer: mix a bit of soy, rice vinegar, and sesame oil.
Troubleshooting
- Meat looks gray: the pan was crowded or not hot enough, or the ribs were wet. Dry them and cook in smaller batches.
- Burnt marinade: reduce sugar, wipe off excess marinade, or lower the heat.
- Chewy ribs: they were overcooked, or cut with the grain when sliced off the bone. Cook briefly.
- Not what you bought: thick English-cut ribs will be tough if seared quickly. Braise them.
Storage
Refrigerate cooked ribs in a covered container and use within a few days. Reheat quickly in a hot pan, or slice and add to a stir-fry. For other quick steak ideas, see how to cook grass-fed steak on the stove.