Those who love short ribs LOVE them. Those who haven’t cooked them at home before might be a little intimidated by them. Let’s bridge that gap.
In general, short ribs have to be cooked either low and slow, or very quickly over high heat so that they don’t become tough. This recipe calls for almost flash grilling, just 3 or 4 minutes on each side.
Because this is a fast-cooked short rib recipe, the cut you’ll want to buy is “flanken-style,” where the ribs are cut across the bones into thin slices. This allows the surface to caramelize while keeping the middle juicy and tender.
Sometimes, if you find a very, very nice butcher (and I surely did), he or she will cut the flanken in strips in such a way that there are no bones in the slices. This might be more expensive, and some flanken purists might insist that the bones add flavor and are part of the point of short ribs. But when it comes time to eat the meat, boneless flanken strips make for very easy dining.