Beef Flanken Shortribs

Beef Flanken Shortribs

Beef Flanken Shortribs are cut thinly across the bones, so that each piece includes 2-3 pieces of cross-section rib. They have all the flavor of a shortrib, but can be grilled or braised thanks to the cross-section cut. Turn to South Korea for this one – braise your shortribs with a mixture of sweet and savory, galbi style.

Chef Tips

  • DEFROST your meat properly – overnight in the fridge or under cold, running water for 30 min.

  • Dry your meat completely and bring to ROOM TEMP before cooking.

  • Our grass-beef is best enjoyed MEDIUM-RARE (125°F). Beef continues to cook 5 - 10°F after being removed from heat, so when cooking on high heat, remove it from the heat source 5°F “early” (120°F).

  • REST your meat. Slicing and serving it too soon means losing those delicious juices. If covering meat with foil to keep warm, cover it loosely so it doesn’t lose moisture.