These are thin, cross-cut short ribs, typically 1/2-inch thick, that are cut across the bones rather than along them (resulting in multiple small bone sections within each strip), making them ideal for grilling or quick cooking, often used in Korean barbecue (LA galbi). Flanken-style short ribs come from the short plate primal, which is the section right under the rib primal. They are well-suited for grilling, broiling, or quick cooking methods, as opposed to the slow braising typically used for English-cut short ribs. Flanken-cut ribs often have a sweeter taste and lovely tenderness when marinated.