Korean-style short ribs can be found at most Asian markets, but at Living Water Ranch, we not only carry this Korean delicacy but, as always, our beef is 100% Grass-Fed and Grass-Finished.
We love Korean Short Ribs because they give you an option to either whip up a quick dinner or get into an all-day yummy project. By cross-cutting the short rib section, we provide you with the finest thin strips of steak interlaced with rich fat and marrow-filled rib-bones that you can find!
Galbi (or Kalbi) which translates from Korean as "ribs" in English, is cut crosswise through the rib bones flanken style (meaning a bandsaw was used to cut across the ribs) which produces long, thin pieces of meat that are attached on one side to cross-sections of bone (usually 3-5 bones per strip and roughly 8 inches long). This results in thick, half-inch slices of flavor-absorbing beef interspersed with three or so little bones.
Before seasoning, rinse your Short Ribs under cold water to remove any loose bone fragments. Next, to intensify flavor and increase tenderness, marinate them for a couple of hours (overnight is even better). Cook as your recipe indicates. But due to the thin nature of our Short Ribs, they are perfect to toss on the grill for a quick meal.