Short Ribs (Thin Slice)

The 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 you’re 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, grill, and eat around the bones- the meat is tender, juicy, and delicious!