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Korean Flanken Short Ribs - 550g

Preparation
Dhs. 75.00
These marbled Short ribs are cut across the bone in 1/2 cm thick slices. 550-600gms approximately 5 pieces that come already marinated in our Asian Marinade. The enzymes in our ginger sesame-based sauce break down the fibers of the beef for a very tender bite.

Trivia: In Korea, this style of ribs is called Galbi and is an essential element in all Korean BBQ.

Weight: 5 slices, total 550-600g


Allergens

Crustacean, mollusks, fish, sesame, soy, gluten

Cooking

Preferred Method: Fire over a hot grill just a few minutes per side. If this is not an option, a cast iron skillet will do the trick as well.

Technique:
- Have the grill/skillet hot, and add some high smoke point fat if skillet
- Flip when seared on one side
- Do not overcook

Description
These marbled Short ribs are cut across the bone in 1/2 cm thick slices. 550-600gms approximately 5 pieces that come already marinated in our Asian Marinade. The enzymes in our ginger sesame-based sauce break down the fibers of the beef for a very tender bite.

Trivia: In Korea, this style of ribs is called Galbi and is an essential element in all Korean BBQ.

Weight: 5 slices, total 550-600g

Allergens

Crustacean, mollusks, fish, sesame, soy, gluten

Cooking

Preferred Method: Fire over a hot grill just a few minutes per side. If this is not an option, a cast iron skillet will do the trick as well.

Technique:
- Have the grill/skillet hot, and add some high smoke point fat if skillet
- Flip when seared on one side
- Do not overcook
Description
These marbled Short ribs are cut across the bone in 1/2 cm thick slices. 550-600gms approximately 5 pieces that come already marinated in our Asian Marinade. The enzymes in our ginger sesame-based sauce break down the fibers of the beef for a very tender bite.

Trivia: In Korea, this style of ribs is called Galbi and is an essential element in all Korean BBQ.

Weight: 5 slices, total 550-600g

Allergens

Crustacean, mollusks, fish, sesame, soy, gluten

Cooking

Preferred Method: Fire over a hot grill just a few minutes per side. If this is not an option, a cast iron skillet will do the trick as well.

Technique:
- Have the grill/skillet hot, and add some high smoke point fat if skillet
- Flip when seared on one side
- Do not overcook