Not really a traditional meal for most but this is what we had the last two years now. I used to cut these "flanken" style ribs for years when I was working but not too many butchers around here know how to cut them and some don't even know what I'm talking about. But I think there are a few around than know. These were cut from the beef plate [where the short ribs are cut from] across the bones about !/4 inch thick or so. I bought 10 pounds of them and my daughter wanted to marinate them and my son-in law did the honors grilling them. All I had to do was shoot the breeze about sausage, hunting and fishing and later eat the goodness. Beef ribs are my favorite ribs but this stile top them all. Kalbi is Korean for their thin cut short ribs. Can't believe I forgot to make the kimchi but all was good. Here are some pics from yesterday. Reinhard
Here is the 10 pounds cut. Got a buck off for larger packs and paid 4.99 lb.
Here is a close up shot of the ribs which show the little rib bones. Got me some meaty one's.
Some shots from the grill and a small pile ready to serve. Had about 5 beers so far and the fishing stories flowed well. These were marinated overnight and only took less than 5 minutes to get er done per time on the grill.
And the money shot of the plate. I always put some sesame oil, soy sauce, and some hot pepper on my rice. Reinhard