Beef Short Ribs
Strips of Ribs Flanken Ribs   -   [Korean style ribs (thinner)]

Here in Southern California these are sold as "Flanken Ribs", with "Short Ribs" designating the English Style. These were 7-1/4 inches long, 1-1/2 inches wide and 5/8 inch thick, weighing 4-5/8 ounces each

Korean Style Ribs are cut the same way, but about half as thick.

More on Cuts of Beef.

Rib Segments

Short Ribs, English Style

Here in Southern California these are sold just as "Short Ribs". These were 3 inches wide by 3-1/2 inches long and 1-1/2 inches thick, weighing 10 ounces each. The bones were typically 2-7/8 ounces, yielding 7-1/8 ounces edible (71%), but a 10 ounce piece will be only 8 ounces cooked, and the bone will still be 2-7/8 ounces.

These are far too thick to fry or broil, unless you cut them horizontally into bone half and boneless half - but they'll still be a bit tough. Braising works well, and they'll be tender in about 1-1/4 hours.

More on Cuts of Beef.

ab_ribsrtz 131029   -
©Andrew Grygus - - Photos on this page not otherwise credited © cg1 - Linking to and non-commercial use of this page permitted