Flanken is a cut of meat that is taken from the short ribs of beef. The time it takes to cook flanken depends on how it is cooked. It can be cooked in the oven covered for about an hour and a half or until it is tender.

Above the hind legs where the hips and rump areas are.

Short ribs come in two cuts: English and flanken.

English cut, the most common, has a bone section usually 3" to 5" long, 2-6 bones wide, and is 1-2" thick. They are occasionally available without the bone. Flanken cut is less common, but popular in Asian butcher shops. Flanken ribs are typically about 6" long, 1" wide, and 1-1.5" thick.

Wim Hazeu has written:

'De helm van aarde'

'Springtij in de flanken'

You can, but you would have to de-bone the short ribs, I recommend using boneless cut of beef.