The huge Kalbi experiment (Korean short ribs — in the oven now). Crossing fingers.

5,487
426
Joined Sep 5, 2008
Oh yeah I hadn't even looked at the cooking process but I agree with you. The butterflying of the short rib is what caught my attention. Also I suppose I could try it with one of my huge ribs without having to bother my butcher. Surely would make for an interesting looking cut of beef on the grill. But for that I'll have to wait 'til the summer, it's currently 35F outside.
 
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Joined Sep 17, 2018
Do you have any asian or korean markets near you? A lot of times they will carry these cuts, sometimes frozen.
 
5,487
426
Joined Sep 5, 2008
No, no Koreans around here. Only "Chinese" grocery stores (they really are Vietnamese immigrants but most French people don't make the difference :rolleyes:).
 
5,487
426
Joined Sep 5, 2008
Ok I'll try slow roasting short ribs again (this marinade or another). Next time I try them it will be at 210F for about 10 hours. Probably losely covered with parchment paper so they don't dry out.
 
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