Flanken-cut short ribs. Also known as crosscut ribs, kosher ribs, and Korean-style ribs, this thinly cut style of rib has a half-inch thick strip of meat that runs along four to five bones.

2 pounds boneless beef short ribs no thicker than ½ -inch. 2 cups soy sauce. 1 ½ cups brown sugar. ... Slice the beef crosswise into one-fourth- to one-half-inch strips.

Although the recipe calls for beef short rib, any tender cut will do, such as a New York strip or a ribeye — "something that you can grill over high heat fast and it's already tender," Witt told ...

Plate short ribs are the biggest, meatiest beef ribs, usually sold in three-bone portions. A single rib can tip the scales at 1 to 2-1/2 pounds and will comfortably serve two to three people.

Raise the heat to 375 degrees. Pierce the potatoes on all sides and bake until three-quarters cooked, 55 minutes. (Leave the oven on.) Cool, then peel and shred with a box grater into a bowl.

Slow-Roasted Medium-Rare Beef Short Ribs, Twice-Baked Potatoes with Bacon & Cheddar Cheese. ... I've got a strip steak in the back here, also known as a top loin or a shell steak.

Just in time for grilling season and national burger month, Loews Minneapolis Hotel is featuring a locally inspired gourmet burger and brew combo.

Yoon butchers its short rib with something called the “Haeundae cut.” It goes with the grain, leaving a two-inch length of bone at one end of a long, wide belt of meat.