USDA Choice Beef Korean-Style Barbecue Short Ribs
Php 1290.00 / kg
Also called Flanken-style Short Ribs, Kalbi-style Short Ribs, or Korean-style Short Ribs. This beef is a thin cut of short ribs lengthwise across the meat and the bones. Ideal for your Galbi recipes or for cooking short ribs Korean-style, just like in Korean barbecue restaurants.
The lean portion of this cut is an excellent source of protein, zinc, and vitamin B12 that will give a boost to your strength, energy, immunity, and mood. A hundred-gram serving is your 40% of the daily recommended intake for protein, 54% zinc, and 57% vitamin B12.
It is rich in amino acids in moderate to high doses and all the essential minerals from small to moderate doses as well. The same serving can provide 31% of the daily intake of selenium and 18% phosphorous.
Fair warning: this cut is relatively higher in calories and fat compared to the other cuts. Do take in moderation especially if observing a strict diet.
*All our beef products undergo a minimum of 21 days of aging, which is a process of preparing the meat for consumption, mainly by breaking down the connective tissue making the meat even more tender.
*Marinate before grilling to maximize their tenderness.
Can also be stewed, braised, or slow-cooked over low heat in liquid to achieve meat tenderness.
Delivery and Packaging:
Delivered frozen, raw, vacuum packed.
See best before date as indicated on the pack.
Checkout price is based on the maximum weight per pack (400 - 500 grams per pack). Actual pack weight upon delivery may be lower. The final invoice will be computed according to the actual weight delivered.
Storage and Shelf Life:
Store chilled +1° C, Frozen -18° - 20° C
Chilled 2 days, Frozen 30 days
Grilled Korean-style Short Ribs
1 1/2 - 2 pounds USDA Choice Korean-Style Barbecue Short Ribs
1/4 cup soy sauce
1/4 cup cup balsamic vinegar
1/2 cup vegetable oil
3 tablespoons honey
4 garlic cloves, minced
2 tablespoons minced fresh ginger
3 scallions, thinly sliced
1/2 teaspoon sea salt
Optional garnish: toasted sesame seeds, additional sliced scallions or chives
In a medium mixing bowl combine soy sauce, vinegar and oil. Whisk in honey, garlic, ginger and scallions. Place short ribs in a zipper-locking plastic bag. Add all but 1/4 cup of marinade, turning ribs to coat fully in the marinade; seal the plastic bag. Marinate overnight, or for a minimum of 10 hours.
Preheat grill. Warm reserved marinade in small saucepan. Remove short ribs from marinade, discarding leftover liquid. In batches, sear short ribs in a single layer (as you would with bacon) 1 to 2 minutes per side until slightly charred, basting with reserved marinade. Transfer to a serving platter, rest 5 minutes and sprinkle with sea salt and optional garnishes.