Limited Edition Collector Blades
How to Cut Short Ribs (English vs Flanken)
How do you cut short ribs? For English-style, cut between the bones to separate single ribs, then trim the hard fat and the tough membrane on the bone side. Flanken-style is cut across the bones in thin strips, which needs a bandsaw, so ask your butcher. To make boneless short ribs, run a boning knife along the bone. The Meat Cleaver 9", Ravager, Gladiator Series, NSF Certified, Dalstrong © ($99) handles separating heavy rib plates; a Gladiator 6" boning knife ($69) handles trimming. Both are German X50CrMoV15.
English vs flanken
| Style | How it's cut | Best for |
|---|---|---|
| English | Between the bones, one thick bone per piece | Braising |
| Flanken | Across the bones, ¼–½ inch strips with several bone pieces | Korean galbi, grilling |
| Boneless | Meat removed from the bone | Braising, grilling, cubing for stew |
Step by step: English short ribs
- Lay the plate bone side down.
- Find the gap between the bones by feel.
- Cut down between bones with a cleaver or a heavy knife. You're cutting meat, not bone.
- Trim the thick fat cap, leaving some for flavor.
- Remove the membrane on the bone side if present.
Making boneless short ribs
- Stand the rib on its side.
- Slide a boning knife along the bone, keeping the blade against it.
- Trim the chewy connective tissue left where the bone was.
Don't cut through bone with a knife
Use a bandsaw (your butcher) for flanken. Hammering a kitchen knife into bone can chip the edge. See how to fix a chipped knife.
Our picks
Meat Cleaver 9", Ravager, Gladiator Series, NSF Certified, Dalstrong © ($99). Spec sheet: German X50CrMoV15 steel, 54–56 HRC, 16–18° edge, NSF certified.
Boning Knife 6", Crimson Red ABS Handle, Gladiator Series, NSF Certified ($69). Spec sheet: German X50CrMoV15 steel, 54–56 HRC, 16–18° edge, NSF certified.
Boning Knife 6", Shogun Series, ELITE ($119). Spec sheet: Japanese AUS-10V core, 62+ HRC, 8–12° edge, 66-layer Damascus or hammered finish.
Related: how to cut stew meat.
Hone before you start with a ceramic honing rod ($79). More: knife safety tips.
FAQ
How do you cut short ribs?
For English style, cut between the bones and trim the fat and membrane. A heavy cleaver like the Meat Cleaver 9", Ravager, Gladiator Series, NSF Certified, Dalstrong © ($99) separates the plate; a boning knife trims.
What's the difference between English and flanken short ribs?
English is cut between the bones; flanken is cut across the bones in thin strips.
Can you cut flanken ribs at home?
Not easily; cutting across bone needs a bandsaw. Ask your butcher.
How do you make boneless short ribs?
Run a boning knife along the bone to release the meat.
