Flanken means”flank” in German and in Yiddish, and it refers to short ribs. Flanken ribs are cut across the ribs leaving 3-4 pieces of bone between areas of meat, which keeps the meat moist, juicy and flavorful. These ribs release their fat, collagen, and bone marrow into slow cooked meals, which provides a rich flavor full of nutrients.
Flanken Ribs are commonly used in slow-cooker stews, slow oven braising and Korean barbecue. . This is also an ideal cut for The Eastern European dish Cholent (made from beans, barley, meat, and potatoes) as well as Korean barbecue.