I have a question about the ingredient "beef short ribs, cut against the bone, lengthwise. 1/8 - 1/4 inch thick" on the recipe "Korean Kalbi " from edamame2003. Is this a cut you can ask the butcher to do?
You can get this cut at Korean markets. I have even found them at Sam's Club before but your best bet is a Korean market.
One more tip. Be sure to rinse the bone shards before you marinate the meat. I find this cut of short ribs is more prone to bone shards than the English cut of short ribs.
you can find this cut at asian markets, but ask your butcher for flanken cut (cut through the bone lengthwise).
Merrill is a co-founder of Food52.
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