Argentine Barbeque School

PURCHASE

FLANKEN-CUT RIBS  ----------------------------  Chapter 10

BEFORE BARBEQUING

ON THE BARBEQUE

YIELD

The first five ribs of the flanken-cut ribs have a lot of fat and little meat, therefore the special part, the part that has a lot of meat at the bone and the cap are the ribs that go from the 6th to the 10th(see illustration on page 51). However, no matter the quality of the meat on the ribs, it is common to use the whole rib to grill on the barbeque.

 

Before cooking the flanken-cut ribs or “banderita” on the barbeque it is important to remove the fat and then divide the rib into two parts.

 

It is very important not to dress this cut before barbequing; we will salt the ribs once they are on the barbeque and once we have turned it for the grilling on the other side.

 

 

 

Place the flanken-cut ribs on the barbeque with an intense flame for it to cook quickly. The flanken-cut ribs or “banderita” and the other cuts we will see in this chapter should not be touched or moved when on the barbeque, they only need to be turned once to complete the cooking.

 

As mentioned in chapter 3 (see image on page 31) there is no exact cooking time or temperature to barbeque each cut. It will depend on the hand of the barbeque chef, the amount of fire used and the point of cooking wanted that determines it. We can, however, set approximate times. If we want this cut to be medium rare it will take approximately 10 to 15 minutes, if we want it well-done we must estimate a little longer.

 

 

 

As we seen before, knowing the special part of the flanken-cut ribs is essential. A guest may ask only for this part. However, and it is good to go over it again, even though there is a special part of the rib, in most cases we will barbeque the whole rib. It is important to know these differences when we analyse the waste, cost and yield of a dish, depending on the part of the flanken-cut rib we choose to barbeque.

 

If we choose to use the whole flanken-cut rib, the special part and the lower quality part, there will be a total of 13 ribs, one finger of thickness each and will weigh between 600 (21.1 ounces) and 750 grams (26.4 ounces). It may also be 2 or more fingers thick depending on what we want to barbeque. It is important to note that these amounts are for flanken-cut ribs from young cows. A portion can be shared between 2 people with an accompaniment and a starter.

 

 

 

ESCUELA ARGENTINA DE PARRILLEROS    I   THE BOOK  I    CHAP. X  Flanken-Cut Ribs    I   PAGE 96

Ramallo 1781, Núñez, Buenos Aires. info@escueladeparrilleros.com

Copyright © 2014 Escuela argentina de parrilleros.

 

Tel  +5411 4702 8111 / 8080