Korean Short Ribs
We love Korean Short Ribs because they give you the option to either whip up a quick dinner or get into an all-day project. By cross-cutting the short rib section, we’re able to bring you thin strips of steak interlaced with marrow-filled bones.
Korean short ribs are cut from thin cross sections of the first four to five ribs, where there is a nice ratio of meat to bone. Korean short ribs are amazing when marinated in teriyaki and charred on a grill.
For traditional Kalbi (Galbi), use a soy and brown sugar based marinade. This cut will soak in a lot of flavor given enough time, so allow it to marinate for at least 4 hours (ideally overnight). Grill over high heat for 3-5 minutes.
Not just a piece of meat
All of our meat comes from pastures within driving distance from our butcher shop in Nashville, so we can ensure the freshest, best quality product.Learn more about our process