Flanken Ribs

I made a meal for my team members today, at the suggestion of one of them, I bought a piece of meat called flanken ribs, in the flanken style of short rib, this thin cut, which is about 1/2-inch thick, goes across the bones so that each slice contains a few pieces of bone. Look for these in your meat section, I have been displeased with flak steak for years, this renews my excitement and belief that this is a good piece of meat. I also learned that it is best to rise them before cooking them as small chunks of bone can find themselves stuck on the meat and be an unpleasant chew. You can add anything to this tender morsel, just don't over cook them!