Wagyu Flanken Ribs (Korean Style)

Flanken ribs are short ribs cut thin across the bones, so each strip has several small cross-sections of bone running through it. This is the cut for Korean galbi.

How to cook them: marinate for a few hours or overnight (soy sauce, garlic, ginger, sesame oil, a little sugar and grated Asian pear is the classic). Grill or broil over high heat, a couple of minutes a side, until caramelized at the edges. They are thin, so they cook fast. Cut between the bones with scissors to serve.

USDA safe minimum for whole cuts of beef is 145°F with a three-minute rest. Cooking to a lower temperature is a personal preference, not a safety recommendation.

Thaw in the refrigerator, about 24 hours for most packs. For faster thawing, keep the package sealed in cold water and change the water every 30 minutes, then cook it right away.

Every pack is individually weighed. Choose your size above.

From our family ranch, DL Texas Ranch, in Montgomery, Texas. Ships frozen.