Flanken-style ribs are beef short ribs cut across the bone (not parallel to the bone like short ribs), a half inch to an inch thick. This thin cut gives you a slice of beef with little oval rib bones evenly spaced throughout. Flanken-style ribs will turn mildly chewy and tender when slow-cooked long enough to render the fat and connective tissue. Since they like a little last-minute finish on a grill or under a broiler, they’re a good choice for slow-cooking in advance. The high-heat finish brushed with Dijon mustard crusts up the meat juices. Brush the ribs with bottled smoke before slow cooking, if you like. Be sure to set the ground rules before dinner: Chewing on the rib bones is encouraged.
Recipe information
Yield
makes 6 servings
Ingredients
Preparation
Step 1
PLACE the chuck flanken on a sheet of heavy-duty aluminum foil large enough to generously wrap around the meat.
Step 2
RUB all sides of the ribs with the dry rub. Carefully lower the ribs, still on the foil, into a large slow cooker (at least 5 quarts). Brush with bottled smoke, if desired. Wrap the foil tightly around the ribs.
Step 3
COVER and cook on high for 4 to 6 hours or on low for 8 to 10 hours.
Step 4
Carefully Lift the wrapped ribs out of the slow cooker and set on a rimmed baking sheet. Heat the broiler.
Step 5
OPEN the foil and pour off any excess liquid. Brush all sides of the ribs liberally with the mustard.
Step 6
BROIL the ribs about 4 inches from the heat source for 3 to 5 minutes per side, until browned and crusty. Be careful not to burn the mustard.
