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[quote=Anonymous][quote=Anonymous][quote=Anonymous]If you go to a Korean grocery , just be careful to get the right cut. Here are two cuts of short ribs and Korean stores sell both.[/quote] And what's the right cut?[/quote] PP is right, there are two cuts. But they are both great, you just have to know what you're dealing with. Traditional (I think "English style"?) short ribs are cut between the bones, so you get a longer bone (filled with marrow... yum) and longer meat fibers. This kind is what most "short rib" recipes are looking for as they do really great with longer cooking times, braising, etc. Flanken style, Asian style, or LA-style short ribs are cut across the bones... so you get this, like, daisy chain of tiny cross sections of rib bone held together by shorter fibers of meat. THese are good braised, etc, but also really good grilled. We like to marinate them in a pseudo-korean-bulgogi mixture and grill them fast over very high heat. [/quote]
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