All you need is thin cross-cut short ribs. [feast_advanced_jump ... but ½" thick is OK. Kalbi are Korean beef short ribs, ...

Short ribs come from the plate rib section of a beef. It’s a tough cut that’s rich with connective tissue, and it’s also high in fat. When cooked low and slow, these components come together ...

The idea was to find a fast and easy method for great beef short ribs. I wanted to see if I could use a basic backyard grill for smoking a big cut like beef ribs, so I bought a few racks and lit a ...

Koreans have been barbecuing since time immemorial, but kalbi--a specific cut of beef ribs--originated in restaurants only in the 1950s. Although kalbi is now served in homes, eating it in a ...

Takashi Inoue, of Takashi in New York City, loves to use this marinade on any cut of beef (hanger is another favorite), chicken wings, or pork ribs. Pulse apple, garlic, marmalade, brown sugar ...

or rich and fatty boneless cuts, such as beef cheeks. Store the short ribs, submerged in the sauce in an airtight container, in the refrigerator for up to four days. Alternatively, you may freeze ...

Musubi is canned lunch meat and rice wrapped in seaweed — but Witt's version substitutes teriyaki-flavored beef short ribs for Spam ... any tender cut will do, such as a New York strip or ...

Beef short ribs have become a popular cut because of their succulent ... but with shorter cooking time. If you happen to find thin cross-cut flanken cut short ribs, don't be afraid to throw them on a ...