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Related to flanken: flank steak, Cholent


1. A cut of meat taken from the short ribs of beef.
2. A dish prepared from this cut of beef by boiling or stewing, often served with horseradish.

[Yiddish, from German, pl. of Flanke, flank, side, from French flanc, from Old French; see flank.]
American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.


(ˈflæŋkən; ˈflɑːŋkən)
(Cookery) a dish made from this cut of beef
Collins English Dictionary – Complete and Unabridged, 12th Edition 2014 © HarperCollins Publishers 1991, 1994, 1998, 2000, 2003, 2006, 2007, 2009, 2011, 2014


(ˈflɑŋ kən)

a strip of meat from the front end of the short ribs of beef, often boiled and served with horseradish.
[1945–50; < Yiddish, pl. of flank (< German) < French or Old French; see flank]
Random House Kernerman Webster's College Dictionary, © 2010 K Dictionaries Ltd. Copyright 2005, 1997, 1991 by Random House, Inc. All rights reserved.
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References in periodicals archive ?
In the "old country," when people wanted something special for Friday night or holidays, they braised flanken, what many of us now call short ribs.
"For example, roasts in the summer, upgrading trim to value-added products such as taco meat and cross merchandising to create more innovative and exciting products for the service case such as Kalbi marinated flanken style ribs and teriyaki marinated flank steaks," he says.
Short ribs can be butchered three ways: English, flanken or boneless.