The rib cage. We cut several different kinds of short ribs, including thin-cut flanken (aka Korean). The cut indicates the best way to cook them. These are individually cut bone-in palm-sized cubes.
Best cooking method:
These are like a flavorful beef stew – with bigger pieces of meat and more fat. You can brown then braise them at around 250 degrees for 8 to 10 hours. Adjust the heat and the cooking time if you prefer your short ribs with the meat falling apart. The lower the heat, the less likely they will be to fall apart. You can use a slow cooker or a pressure cooker (to shorten the process).
If you like less fat, remove some fat. If you want a firmer exterior, you can reverse sear the short ribs once they’re done. Try red wine as your braising liquid. If you prefer them bone-out, special order or remove the bones yourself.
Beef stew, brisket.
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.