Asian braised short ribs when slow cooked for hours, are tender, juicy and literally fall-off the-bone great!  Make sure you get a meaty short rib with delicious marbled fat.  This creates a lot of flavor in a small bite and is flavorful on a KETO Diet!  There are two popular ways that they are cut, English style and Flanken.  For a Chinese Asian-fusion twist to the above recipe, add ¼ cup fresh orange juice and ¼ cup hoisin sauce and 2 tablespoons fresh lemon juice and 2 teaspoons finely grated orange rind.

Where All Short Ribs Come From

All short ribs are from a rib section that contains three to four ribs.  Depending on where it is cut from, it can be three to five inches thick, and contains meat interspersed with a lot of muscle, fat, and tendon, which give it a lot of strong beefy flavor.  

Flanken

In the flanken style of short ribs, this thin cut, which is about 1/2 inch thick, goes across the bones so that each slice contains a few pieces of bone.  This is a popular way to cut the short ribs if you are going for a Korean barbecue kalbi-style result.  This cut is mainly found at an Asian grocery store, you most likely have to ask your butcher to cut these to order.

English Cut

The English style of short rib cuts between the ribs to separate them, leaving a thick piece of meat sitting on top of one piece of bone.  These ribs can be left as is in one long piece or cut into smaller, approximately 2-inch long pieces.  Boneless short ribs can sometimes be found, which mean that the meat is cut off the bones of an English-cut short rib.