Short Ribs (Thin Slice) Braising (by pound):3.5LBS These large steaks are best

These large steaks are best grilled rather than pan-cooked

we recommend a quick sear on the grill before a slow finish in the oven

Chefs praise it for its versatility

juicy cut of meat

The meat can be very tender with exceptional flavour

Short Ribs (Thin Slice) Braising (by pound):3.5LBS These large steaks are bestThe flanken style of short rib, which is about 1 2 inch thick, is cut lengthwise across the rib bone to look like long, thin steaks with circle shaped bones. This is a popular way to cut the short ribs if youre going for a Korean barbecue kalbi style result. It should be cooked quickly over high heat, so broil or grill this cut. It can easily overcook, so keep a close eye on it, especially since the high fat content can cause flare ups. Marinate,