Short Ribs - Korean BBQ (Galbi) | Flanken Style

These Galbi-style Short Ribs are cut flanken-style across the bone—a traditional Korean BBQ preparation that reveals rich marbling and tender meat in every slice. Each piece is hand-selected from G1 Certified Midwest beef, wet-aged for 30+ days, and hand-cut to ensure optimal thickness and marbling consistency. Perfect for grilling over charcoal or searing indoors, these ribs deliver the signature sweet-savory flavor and unforgettable bite that make galbi a staple of Korean cuisine.

Also known as "asado de tira" in Argentina and Uruguay, this cross-cut technique has been trusted by chefs and home cooks worldwide for generations.

Why Our Flanken Short Ribs Are Different

• G1 Certified Midwest Beef – Sourced exclusively from verified Midwest ranches that meet our strict quality and handling standards
• Wet-Aged 30+ Days – Extended aging develops deeper flavor and maximizes tenderness
• Hand-Cut to Order – Each piece is individually inspected and cut to ensure consistent marbling and thickness
• Vacuum-Sealed Fresh – Flash-frozen immediately after cutting to lock in flavor and protect quality during transit
• Full Traceability – Every package is traceable back to the source ranch and processing date

About Vacuum-Sealed Freshness

Because flanken short ribs are cross-cut through the bone, you may notice a stronger initial aroma when opening the vacuum-sealed package—this is a natural characteristic of bone-in cuts preserved in vacuum packaging. Simply let the ribs rest at room temperature for 10 minutes after opening. The meat will bloom to a brighter red, and the aroma will mellow as the ribs breathe. This is normal with all vacuum-sealed bone-in proteins and is a sign of proper preservation, not a quality concern.

Cooking for Best Results

For the best flavor and texture, cook these ribs quickly over extremely high heat without overcooking. The thin cut allows for fast caramelization while keeping the interior tender and juicy.

Product Specifications

Source: G1 Certified US Midwest Beef

Aging: Wet-aged 30+ days

Cut: Flanken-style (cross-cut across the bone)

Handling: Flash-frozen immediately after cutting, vacuum-sealed for freshness

Best Cooked: Medium-Rare, Medium, Medium-Well, Well Done

Shipping: Ships frozen with full cold-chain integrity

Perfect for: Korean BBQ (galbi/kalbi), yakiniku, Argentine asado, or your own BBQ marinade