Beef Flanken Cut Short Ribs vs Boneless Western Style Chuck Ribs

[Mikhail]

We are having some form of beef shorts for Christmas dinner, braised and finished on the grill.

I can buy English cut bone in at Whole Foods or Beef Chuck Boneless ribs (not ribs at all) at Kroger.

Any opinions which will be better in a braise? My guess is they'd be pretty similar.

 

[bschoen]

If you have a Mexican grocery near you check them for the flanken cuts. Will be a lot cheaper than Whole Paycheck. As far as which is better, do both and report back. (You had to see that coming...)

 

[Mikhail]

I did indeed. :mrgreen:

 

[LYU370]

The flanken cuts I just grill, they're so thin, I never even thought to braise them. Google Tablitas.

Here's the ones I grilled for Thanksgiving:

 

[Mikhail]

I mistakenly called them flanken They're really English cut with a couple or three inches of bone.

 

[mcyork28]

I would probably go bone in. Might provide a little extra flavor.

 

[Mikhail]

The dish turned out fantastic, but was too cold to grill - it was colder here in Cincinnati than my relatives were up in Canada.

But the boneless chuck westerns were maybe better than English cut short ribs. Gravy had a lot less fat in it but was still silky and glossy. And the westerns were half the cost.

Here is the recipe we used.

https://www.bonappetit.com/recipe/red-wine-braised-short-ribs

 

[okiej]

Looks awesome! Beautiful place settings I've had flaken cut. Not familiar with English cut, learn something new every time around here :-D