280690 Thu Nov 03 16:53:54 -0800 2005 13 31 Home Cooking 0 1491884 I was at a restaurant supply store with a friend today and picked up 1/4-inch "flanken" cut :) short ribs. They were $1.99/lb, and I have 2 1/2 pounds. Most short rib recipes call for a thicker cut. What is usually done with these thin 1/4" shortribs? Thu Nov 03 16:53:54 -0800 2005 0 Funwithfood 1 1491885 Are they butterlied like in a korean restaurant? If so marinate them over night in 1/2 cup soy, 1/2 cup rice wine, 1/4 cup of sugar, ginger, chopped scallions, a few crushed cloves of garlic, seasme oil to taste and sesame seeds. Then pat dry and throw on the grill. you can boil the marinade down to a glaze and brush it on the meat while grilling. Thu Nov 03 16:57:18 -0800 2005 1491884 0 MV 2 1491890 I was going to suggest EXACTLY the same thing... if you can find some fermented red pepper paste to mix into that marinade... yum, yummy! Made a batch of these guys last Thursday! Thu Nov 03 17:07:18 -0800 2005 1491885 0 jdherbert 2 1491903 ooooh... Kal-bi! You can also marinade them for the first 24 hours in Sprite, and reduce the sugar in your final marinade... that's how I was taught by our Korean friends... makes them extra tender and with the reduced sugar in the final marinade, they don't burn as quickly! sizzlingJoe Thu Nov 03 17:52:58 -0800 2005 1491885 0 sj 2 1491918 I'm unfamiliar with this cut, why are short ribs typically braised? (Is the meat going to be tender if I grill it?) Thu Nov 03 19:47:51 -0800 2005 1491885 0 Funwithfood 3 1491920 My local supermarket marinates these in teriyaki and calls them Hawaiian Ribs, their's are not 1/4", but probably just under 1". They are somewhat chewy, but because they are so thin, it is not a problem. Thu Nov 03 19:54:08 -0800 2005 1491918 0 Alan408 3 1491931 In Chinese and Korean cooking (at the very least), thin pieces of short ribs are grilled, steamed, or otherwise relatively quickly cooked (unlike a long braise). Although they are normally tough and require a good braise (to gelatinize the connective tissue and membranes by the bone), the thinness of the meat makes this point less relevant. Thu Nov 03 21:18:38 -0800 2005 1491918 0 Curtis 3 1491932 It's hard-working muscle, is why. If you get the more usual long cut - the (approx.) 2"x 2"x 4" chunks - they need a long slow braise, which gives a wonderfully thick and beefy gravy with luscious, somewhat fibrous meat. Cut like yours, across the grain, makes the meat fibers a lot shorter and the marinade helps to break down the structure a bit. At the end of a group campout, someone gave me a ziplock full of these that they hadn't had grill-room for, that had been marinating for several days. I grilled them at home that night and we ate hugely and VERY well. Thu Nov 03 21:18:56 -0800 2005 1491918 0 Will Owen 3 1491950 Quite often chunks of Asian pear or kiwi are added to the marinade to tenderize the meat. Fri Nov 04 00:09:24 -0800 2005 1491918 0 mty 3 1492010 Korean "short ribs" = American "Cross-cut" ribs (at least here in Texas). Our short ribs are the longer ones that are braised, typically. Fri Nov 04 12:31:21 -0800 2005 1491918 0 rudeboy 1 1491904 $1.99/lb for kalbi!!!! Where oh where is this? Thu Nov 03 18:07:32 -0800 2005 1491884 0 applehome 2 1491919 A supply house for restaurants only. Thu Nov 03 19:49:23 -0800 2005 1491904 0 Funwithfood 2 1491936 Ranch 99 out here in SD has this as a special for $1.99 frequently Thu Nov 03 22:05:14 -0800 2005 1491904 0 MV 2 1491987 most Brasilian buther shops sell their ribs this way, and roughly at this price point, at least in the Boston area. Fri Nov 04 10:05:25 -0800 2005 1491904 0 Two Forks