Korean-Style Beef Short Ribs

8.99/LB

Clear
SKU: N/A. Category:

Comes from:

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 called Korean-style.

Tips:

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 Korean-style. http://applestonemeat.com/make-cross-cut-short-ribs/

Similar cuts:

No.

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.

I need about