Kalbi Short Ribs are the basis of a signature Korean dish that’s also very popular in Japan and other parts of Asia. They’re usually marinated with a soy sauce, sake, sugar and onion base and then grilled tableside for immediate enjoyment. Sometimes referred to as “flanken”, “Kobe Short Ribs” or just “Short Ribs.”
Short ribs are drawn from the chuck end of the animal and cut lengthwise across the rib bones into strips of approximately ¼ inch in thickness anywhere from 5 to 8 inches in length, each containing the cross-section of several rib bones.
The relative thinness and presence of delicious marrow makes Kalbi Short Ribs ideal for marinating and grilling. Once marinated, they can be kept up to 3 days in the fridge. It’s best to grill quickly on a very-hot grill, flipping often until the desired doneness is reached. They are excellent paired simply with a bowl of rice.
Alternate cut: though far less popular, short ribs are sometimes cut “English style”. In this preparation, each rib is sliced the length of the rib bone, leaving a thick piece of meat above each long piece of bone. “Boneless short ribs” sometimes refers to the meat of an English style cut which has been further separated from the bone.
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Kalbi-style Short Ribs