Type of beef short rib for Korean Bapsang soup (short rib soup) (restaurant, grill)

[RobertFisher]

I ate at a Korean restaurant and ordered a rib soup. It used beef short ribs pieces that are about 2.5" long. The meat is very very tasty.

It was also a bit pricy -- the black iron bowl is just about 6~7" in diameter, and the meal is $18. I want to cook that at home myself.

In Asian markets near me they sell beef ribs cut into 1/2" strips; is that the same meat just cut into different shape, or a different portion of the beef short rib that is used for soup?

Also, for soup is there any need to consider the grade of the beef?

[jlawrence01]

Originally Posted by RobertFisher

In Asian markets near me they sell beef ribs cut into 1/2" strips; is that the same meat just cut into different shape, or a different portion of the beef short rib that is used for soup?

Also, for soup is there any need to consider the grade of the beef?

What you are looking for is Beef Short Ribs cut FLANKEN style. They are sold at nearly every Asian market, especially at Korean markets like Super H-Mart for approximately $5.95/ lb. You can use them in soups or you can roast them in about 45 minutes as the meat is sliced thinly.

As for grade of meat. it is critical if you are talking steaks and roasts. However, in any application where the meat will be cooked low and slow (i.e., soups stews, etc.) who cares? We used to send our old (5-7 year) cows to a processor and have all of the meat converted to stew meat and ground beef and primal cuts were saved for canning. The advantage of the older meat was that it is more flavorful and we did not really care about tenderness.

Soups are also a great use for "past prime" vegetables like limp celery, sprouting onions and the like.

Hope that helps.

[mainebrokerman]

Originally Posted by jlawrence01

What you are looking for is Beef Short Ribs cut FLANKEN style. They are sold at nearly every Asian market, especially at Korean markets like Super H-Mart for approximately $5.95/ lb. You can use them in soups or you can roast them in about 45 minutes as the meat is sliced thinly.

As for grade of meat. it is critical if you are talking steaks and roasts. However, in any application where the meat will be cooked low and slow (i.e., soups stews, etc.) who cares? We used to send our old (5-7 year) cows to a processor and have all of the meat converted to stew meat and ground beef and primal cuts were saved for canning. The advantage of the older meat was that it is more flavorful and we did not really care about tenderness.

Soups are also a great use for "past prime" vegetables like limp celery, sprouting onions and the like.

Hope that helps.

Excellent info!!

Flanken style are sliced off the chuck short ribs .. ( thinly)

Two major types of beef ribs
The chuck short ribs are the meaty ones
And the other are the bones under a rib eye
Much less meat … but still tasty

Most restaurants will use the short ribs
Slow cooked

Although years ago .. the “ all you could eat “ beef ribs were the one under the rib eye ( sometimes called beef back ribs or feather rib bones)



For “ Boneless Beef Ribs”. This is no official cut/muscle for these ( well, under a chuck eye steak, also called a Denver” steak or chuck flat meat)

For years stores made boneless beef ribs out of top blade ( chuck)
But with the popularity of the flat iron steak ( same muscle) stores moved from using top blades
Many are cross cutting a chuck steak for boneless beef ribs

If you see very lean “ boneless beef ribs”. I’d definitely slow cook them and not just throw
On grill .. they’ll be tough