This flavorful cut of beef is easy to cook and fairly inexpensive. Here’s how to tell the difference between the two types you’ll find in the market.
English style: The ribs are cut parallel to the bone, with one bone per piece. They tend to hold their shape even after a long braise and make an impressive presentation.
Flanken style: The ribs are cut across the bone. Each piece has three to four short sections of bone with a generous portion of meat around them. The cooked ribs should fall off the bone in tender pieces.