Short Ribs (Thin Slice) Braising (by pound):3.5LBS Chefs praise it for its

Chefs praise it for its versatility

juicy cut of meat

it is typically broken down into smaller cuts of beef like loin or round steaks

and eat around the bones- the meat is tender

These large steaks are best grilled rather than pan-cooked

Short Ribs (Thin Slice) Braising (by pound):3.5LBS Chefs praise it for itsThe flanken style of short rib, which is about 1 2 inch thick, is cut lengthwise across the rib bone to look like long, thin steaks with circle shaped bones. This is a popular way to cut the short ribs if youre going for a Korean barbecue kalbi style result. It should be cooked quickly over high heat, so broil or grill this cut. It can easily overcook, so keep a close eye on it, especially since the high fat content can cause flare ups. Marinate,