Thin-sliced short ribs are cut across the rib bones of a cow. The cut gives an 8- to 10-inch strip of ribs rather than English style short ribs, with are cut parallel to the bone in rectangular pieces. Thin sliced short ribs, also known as "flanken" or "Korean style beef short ribs," can be found in Asian and Jewish grocery stores, or ask your butcher to cut them for you. Short ribs are a somewhat fatty cut and should be enjoyed in moderation if you are trying to lose weight or watch your fat intake. According to the USDA website, a 100-g serving of beef short ribs, trimmed of fat, contains 224 calories, 28.79 g of protein, no carbohydrates, and 5.78 g of saturated fat. You can braise, grill, or slow cook flanken.
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Marinate your meat. Pour an 8-oz. bottle of marinade, such as Asian marinade or barbecue sauce, in a large freezer bag, place the meat inside and seal the bag. Place the bag in the refrigerator to marinate overnight.
Heat an outdoor grill to medium-high heat. Remove the meat from the marinade.
Grill the thin sliced short ribs for 4 minutes, turn, and cook for 4 more minutes on the other side.
Preheat the oven to 325 degrees Fahrenheit. Preheat a large Dutch oven over medium-high meat.
Add the olive oil to the Dutch oven. Brown the meat on each side.
Add the beef stock, salt, pepper, onion, garlic, bay leaves and rosemary to the Dutch oven and cover with a lid.
Transfer to the oven and bake for 2 hours, or until the meat is fork tender.
Place the flanken in a slow cooker. Pour an 8 oz. bottle of marinade sauce, such as Asian marinade, teriyaki, or barbecue sauce over the flanken.
Cover the slow cooker.
Cook on high setting for 5 to 6 hours or on low heat setting for 7 to 8 hours.