Flanken
Roast
The Flanken Roast comes from the short rib section, located along the lower rib cage. Thick and heavily marbled, this cut carries generous fat and connective tissue that melt during slow cooking. The result is a roast that’s exceptionally tender and juicy, with a rich depth of flavor. It’s a classic choice for braising and one of the most flavorful roasts to serve at your Shabbos table.
Flanken
Roast
The Flanken Roast comes from the short rib section, located along the lower rib cage. Thick and heavily marbled, this cut carries generous fat and connective tissue that melt during slow cooking. The result is a roast that’s exceptionally tender and juicy, with a rich depth of flavor. It’s a classic choice for braising and one of the most flavorful roasts to serve at your Shabbos table.
The Cut
From the short rib section along the lower rib cage
Character
Thick, fatty, and richly marbled, full of deep beefy flavor
Cooking style
Best when braised low and slow, allowing the fat and connective tissue to transform the meat
Texture
Extremely soft and juicy when cooked slowly, with unmatched richness
Occasion
A popular favorite for Shabbos meals, and equally fitting for Yom Tov when you want to serve something hearty and festive
Nutrition:
0
1600 Calories
0
3.8g Sat. Fat
0
24g Protein
0
1.8 mg Iron
0
6 mg Zinc
Nutrition information per 5oz serving of beef, cooked, lean only, visible fat trimmed (USDA NDB #23159): 300 Calories; 150 Calories from fat; 16.7g Total Fat (6.3 g Saturated Fat; 0.8 g Trans Fat; 1.0 g Polyunsaturated Fat; 7.3 g Monounsaturated Fat; 0 g CLA Fat;) 108 mg Cholesterol; 75 mg Sodium; 0 g Total Carbohydrate; 0 g Dietary Fiber; 40 g Protein; 3.0 mg Iron; 458 mg Potassium; 0.40 mg Riboflavin; 8.2 mg NE Niacin; 0.75 mg Vitamin B6; 3.25 mcg Vitamin B12; 249 mg Phosphorus; 9.9 mg Zinc; 49.7 mcg Selenium; 78.3 mg Choline.
This ingredient is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Riboflavin and Phosphorus.
