Beef ribs cut across the bone are called flanken-style cut short ribs. Cuts sold this way come from the first five ribs of the ribcage. The Mixed Stew suggests using thin pieces of flanken-cut beef ribs for grilling or barbecuing. The high fat content and marbling of beef ribs guarantee lots of flavor. Braise thick flanken-cut ribs in your favorite stews. Also, cook them until tender in a beef soup.
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