The rib plate. We cut these very thin with bones running through them. Which is why they’re often called cross-cut short ribs. They look like a long, thin rib.
Best cooking method:
These have great full flavor but still do very well with a marinade. Marinate them quickly and then grill them (or cook them on the stovetop) quickly. They’re often used in Korean barbecue (check out a recipe for galbi) which is why they’re sometimes called Korean-style.
We have several recipes for Korean short ribs on our website, including one from The Butcher’s Guide to Well-Raised Meat. Some people refer to these as flanken though flanken is usually cut thicker and that’s why we specify thin-cut.
The weight range options listed above are based on how much this cut usually weighs. We always recommend about 1/2 lb. of protein per person. If the available weight options are not enough to meet your recipe requirements, please use the selector on the right-hand side to choose multiples of this cut.