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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Beef flanken short ribs are a nutrient-dense source of complete protein, heme iron, and Vitamin B12. While they offer essential minerals like zinc for immune health, they are high in saturated fat and calories, so they should be consumed in moderation.
A 100g serving of beef flanken short ribs contains approximately 240 calories and 17.22g of protein. They contain 0g of carbohydrates and about 19.03g of fat, making them a high-protein, high-fat food.
Yes, flanken short ribs are excellent for keto and low-carb diets because they contain zero carbohydrates. Their high fat content (19.03g per 100g) helps those on a ketogenic diet meet their daily fat macros.
The raw meat itself is naturally 100% gluten-free. However, flanken ribs are often prepared with marinades like soy sauce or teriyaki which contain wheat, so always check ingredients if you have a gluten sensitivity.
Flanken-style ribs are cut thinly across the bones, resulting in several small circular bone cross-sections in each strip. English-style ribs are cut thicker and parallel to the bone, usually leaving one large bone per piece of meat.
Because they are cut thin, flanken ribs are best suited for quick, high-heat cooking like grilling or pan-searing. They are the traditional cut for Korean BBQ (Galbi), where they are marinated and grilled for just a few minutes per side.
To ensure tenderness, use a marinade containing acidic elements like citrus, vinegar, or pureed Asian pear to help break down the connective tissue. If not grilling, they can also be braised slowly in liquid to become fall-off-the-bone tender.
beef flanken short ribs is a versatile ingredient found in cuisines around the world. With 240 calories per 100g and 17.22 grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →Raw flanken short ribs can be stored in the refrigerator for 3 to 5 days. For the best quality, keep them in their original vacuum-sealed packaging or wrap them tightly to prevent exposure to air.
Yes, you can freeze them for 6 to 12 months for optimal quality. Wrap them tightly in plastic wrap and then aluminum foil, or use a vacuum sealer to prevent freezer burn.
They have a very rich, deep beefy flavor due to the high fat content and proximity to the bone. When grilled, the fat renders out and the edges become crispy and caramelized, especially when a sugary marinade is used.