Korean Short Ribs
Flavor: 4 Out Of 5
Alternative Names: English-style Short Ribs, Flanken-style Short Ribs, Korean Short Ribs, Chinese Short Ribs, Asian-style Short Ribs, Chuck Short Ribs, Plate Short Ribs, Braising Ribs
The top 2 photos are one inch flanken-style short ribs cut from the chuck(shoulder) section of the short ribs. Short ribs cut from the chuck section are meatier, usually have about 1 inch to 1 1/4 of meat above the bones. Thick cut ribs are best used for a braised short ribs recipe.
The above photo on the left is flanken-style short ribs cut 1/4 inch thick. The above photo on the right is English-style short ribs. English-style are cut between the bones giving them a rectangle shape and usually have about an inch of meat above the bone.
Korean Short Ribs
Short ribs can be cut from different sections of the 12 ribs extending from the chuck(shoulder), the loin and the plate(belly). Most butcher shops and grocery stores don't distinguish which section the short ribs are cut from. Short ribs are fatty but very succulent with a great beefy flavor and are popular in many Asian dishes.
Grilling short ribs work best when cut to 1/4 inch thickness and no more than a 1/2 inch. Short ribs any thicker will be chewy and because they can be fatty, the longer grilling time and high temperature needed for thick cut ribs will cause the ribs to shrink quite a bit.
In many grocery stores, short ribs are sold as flanken-style or English-style ribs. Flanken-style are cut across the rib bones, when grilling this style ask the butcher to cut them 1/4 inch in thickness. English-style are cut between the bones giving them a rectangle shape and usually have about an inch of meat above the bone.
If you can not find short ribs 1/4 inch in thickness click here to learn how you can cut them yourself at home.
Korean Short Ribs
Purchase short ribs with at least one inch of meat above the bone. This recipe is a popular in Korea, known as kalbi(galbi), 1/4 inch short ribs in a sweet, salty marinated 4-8 hours or overnight. Grilled for a few minutes on each side, served with rice or vegetables, the final results are a tender, juicy, great tasting beef recipe.
2-3 lbs short ribs, 1/4 inch thick
1. Trim any fat or silver-skin off the surface of the ribs.
2. In a bowl, combine the marinade ingredients and whisk well. Place short ribs in a large resealable plastic food bag. Pour marinade into bag, press out as much air as possible. Refrigerate 4-8 hours or overnight, turning the bag occasionally to distribute marinade evenly.
3. Remove the ribs from the marinade, discarding the marinade, and pat dry.
Continue to step 4 using your grill of preference.
4. Preheat grill to medium-high with lid down about 10-15 minutes. Scrape grill clean with a brush.
5. Grill short ribs 2.5-3 minutes per side with lid down for med-rare and 3-3.5 minutes per side for medium doneness. Transfer ribs to plate, tent loosely with foil for 5 minutes and serve.
4. Build a single level fire with hardwood charcoal, burn until the coals have a thin layer of gray ash, scrape grill clean with a brush.
5. Grill with lid open 2-2.5 minutes per side for med-rare and 2.5-3 minutes per side for medium doneness. Transfer ribs to plate, tent loosely with foil for 5 minutes, serve and enjoy your Korean short ribs.
Keep a spray bottle handy for flare ups.
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