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.
Sorry for the spam, everyone! We're still working to resolve this.
Please enter a valid email address.
Well played. You deserve a cookie.
Pork today, tomorrow, and every day
Pork Recipes for Weeknights & Weekends
Braised Peanut Chicken Curry
By Food52: Bee's Wrap, Baking Chocolate & More!
What Over-Mixing Really Means
Bright Ways to Organize Your Kitchen
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)