Flanken cut short ribs are deeeeelicious!

I was browsing the meat counter the other day and saw something I hadn’t seen in a very long time: Short Ribs -Flanken Cut.

Whoo-hoo. Wrap up some of those babies for me!

You see, Flanken Cut ribs are the same ‘short’ rib but in a far more manageable style for the modern cook who wants less fat and meat, but more flavor. They’re also called ‘English Cut’ short ribs.

A Flanken Cut simply refers to the ribs being cut across the bones rather than between them. The individual ‘ribs’ are thin, and very amenable to a quick dinner with a braising technique. Smother them in a rich tomato sauce, and it’s a winner.

So, what to do with them? Braise ‘em. That’s what.

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Re-hashing the hash in a hurry

I adore hash, for the sheer versatility and utility of it, not to mention the taste! Hash can be crafted out of just about anything, and you’ll look like a pro with rave reviews.

Tonight, I had some pork tenderloin left over from last night, a single big russet potato ( not enough for three people obviously ) and a bag of baby spinach that needed to be used. Add a half of a small sweet yellow onion to that, and it’s hash in under 20 minutes.

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