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Short ribs are richly marbled beef cut from the rib section. They become incredibly tender and flavorful when braised low and slow, falling off the bone.
English cut is cut parallel to the bone one bone per piece. Flanken cut is across the bones with multiple bone cross-sections per strip. English is better for braising.
Short ribs come from the rib plate area which is heavily marbled. This fat is what makes them so flavorful and tender when slow-cooked.
Flanken-cut short ribs are excellent grilled quickly over high heat Korean galbi style. English-cut should be braised.
Refrigerate for 3-5 days or freeze for up to 6 months. Best cooked low and slow for 3 plus hours.
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