Short Ribs - Korean BBQ (Galbi) | Flanken Style
These Gabi-style Short Ribs are a staple of Korean BBQ—and for good reason. Cut flanken-style across the bone, each slice features rich marbling and tender meat, perfect for quick grilling and soaking up bold marinades. Whether you're firing up the charcoal or searing indoors, these ribs deliver that signature sweet-savory flavor and unforgettable bite.
They are laso consiered "asado de tira" in Argentina and Uruguay.
At Meat N’ Bone, we source only G1 Certified beef from the Midwest—wet-aged for 30+ days, hand-cut, and vacuum-sealed for optimal freshness. That means more flavor, more tenderness, and zero compromises.
Perfect for galbi (kalbi), yakiniku, or your own BBQ twist—these ribs are ready to impress.
To get the best flavor, cook them quickly over extremely high heat, without letting it overcook.
FLANKEN SHORT RIBS + CONFINEMENT ODOR
Flanken Short Ribs on a vacuum sealed bag will smell a little bit stronger than any other steak that is vacuum sealed. That is because they are cut very thinly, there is a lot of bone and they are vacuum sealed. So you will have the smell of the bone and bone dust as well as the smell of confinement from the vacuum seal.
Open them up and let them rest for 10 minutes and come to room temperature. Most of the smell should dissipate and they get redder. Confinement odor is a thing with EVERY vacuum sealed steak.. but it is stronger with short ribs because of the bone and bone dust.
Source: US MidWest
Best Cooked: Medium-Rare, Medium, Medium-Well, Well Done
Original: $20.99
-70%$20.99
$6.30
Description
These Gabi-style Short Ribs are a staple of Korean BBQ—and for good reason. Cut flanken-style across the bone, each slice features rich marbling and tender meat, perfect for quick grilling and soaking up bold marinades. Whether you're firing up the charcoal or searing indoors, these ribs deliver that signature sweet-savory flavor and unforgettable bite.
They are laso consiered "asado de tira" in Argentina and Uruguay.
At Meat N’ Bone, we source only G1 Certified beef from the Midwest—wet-aged for 30+ days, hand-cut, and vacuum-sealed for optimal freshness. That means more flavor, more tenderness, and zero compromises.
Perfect for galbi (kalbi), yakiniku, or your own BBQ twist—these ribs are ready to impress.
To get the best flavor, cook them quickly over extremely high heat, without letting it overcook.
FLANKEN SHORT RIBS + CONFINEMENT ODOR
Flanken Short Ribs on a vacuum sealed bag will smell a little bit stronger than any other steak that is vacuum sealed. That is because they are cut very thinly, there is a lot of bone and they are vacuum sealed. So you will have the smell of the bone and bone dust as well as the smell of confinement from the vacuum seal.
Open them up and let them rest for 10 minutes and come to room temperature. Most of the smell should dissipate and they get redder. Confinement odor is a thing with EVERY vacuum sealed steak.. but it is stronger with short ribs because of the bone and bone dust.
Source: US MidWest
Best Cooked: Medium-Rare, Medium, Medium-Well, Well Done
