Korean-Style Beef Short Ribs


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These are cut from the rib plate of a steer. They’re the same thing as your traditional short rib except they’re cut a different way, with the result being a long, thin rib that almost looks like a strip of bacon. Due to their frequent use in Korean barbecue dishes, these ribs are commonly dubbed “Korean-style short ribs.” A quick search for a galbi recipe will bring up a perfect recipe for your first time cooking with flanken.

Cooking Instructions: Mix up a nice marinade of salt, sugar, oil, acids and aromatics. Let the ribs sit in that mixture for 30 minutes to 12 hours, depending on what works for you. When ready, grill ’em up or sear both sides on high heat in a cast iron skillet.

Ordering Instructions: 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.

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