Bella’s Beef Flanken Short Ribs
Sizzling, fatty, and deeply savory, Bella’s Beef Flanken Short Ribs are the “bacon of beef.” Unlike English-cut short ribs, which are thick and chunky, flanken ribs are sliced thin across the bone. This specific cut exposes several small cross-sections of bone, which adds a mineral richness to the meat as it cooks. Because they are thin and high in fat, they are perfect for a high-heat, quick-sear method that results in a crispy, caramelized exterior and a buttery, tender bite.
Why are flanken ribs perfect for the carnivore diet? Flanken ribs contain a high amount of intramuscular fat and a significant amount of connective tissue. When cooked quickly at high heat, the fat renders out and “fries” the meat in its own juices, providing the perfect 2:1 fat-to-protein ratio many carnivores strive for.
Do I need to marinate them? While traditional Korean BBQ (Galbi) uses sugary marinades, the carnivore version relies on heavy salting. Salt the ribs at least 30 minutes before cooking. This breaks down the tough proteins and draws out moisture to help create that essential “carnivore crust.”
What is the best way to cook them in a pan? Use a smoking-hot cast iron skillet. Because they are usually only 1/2-inch thick, they only need about 2 to 3 minutes per side. You want to sear them fast enough that the fat turns translucent and crispy without the thin meat becoming overcooked and rubbery.
Can I cook flanken ribs in the air fryer? Yes, and many prefer it! Air fry at 400°F for 6 to 8 minutes, flipping halfway through.400°F for 6 to 8 minutes The convection air is incredibly efficient at rendering the fat between the bones, making the edges almost “bacon-like” in their crunchiness.
How do I handle the small bone fragments? Because flanken ribs are saw-cut across the bone, there can sometimes be tiny bone shards on the surface. It is a good practice to rinse the raw ribs briefly under cold water and pat them bone-dry with paper towels before salting and cooking.rinse the raw ribs briefly
Is it better to eat them hot or cold? Flanken ribs are best served piping hot. The high fat content means that as they cool, the fat will begin to solidify, which can change the mouthfeel. If you have leftovers, a quick flash-fry in a pan with a little butter will bring that “sizzle” back to life.
Do you like your ribs with a “chewier” texture where you can gnaw the meat off the bone, or do you prefer to cook them slightly longer until the fat is completely rendered and crispy?
Bella’s Beef Flanken Short Ribs
Ingredients
- 3 to 5 pounds beef flanken short ribs
- Salt and seasonings to taste (optional)
Instructions
- Lay the flanken ribs in a single layer across the air fryer tray. If you are cooking a larger batch, use an additional air fryer tier or rack to ensure there is enough space for the hot air to circulate around each piece of meat.
- For the Air Fryer Method, cook the ribs at 400°F for 10 to 12 minutes. This high-heat environment will quickly render the fat and create a delicious, browned crust on the exterior of the thin meat strips.
- For the Oven Method, preheat your oven to 375°F. Arrange the ribs on a large, rimmed baking sheet lined with parchment paper. Bake for 40 to 45 minutes until the meat is fully cooked and the fat has become translucent and tender.
- Remove the ribs from the heat and season generously with salt or your choice of carnivore-friendly spices while the meat is still hot.
- Allow the ribs to rest for 3 to 5 minutes before serving to let the juices settle. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days and are excellent when reheated in the air fryer at 350°F for 3 to 4 minutes to restore their crispiness.
