NOTE: An updated version of this recipe appears in my cookbook, The Ancestral Table.
Although flanken-cut short ribs (sometimes called L.A. or English cut ribs) are more commonly found in Korean restaurants today, every so often you’ll find that a chef that prepares kalbi (galbi, 갈비) in the traditional way – by using a full length of rib that’s filleted in layers. This traditional cut is called wang galbi/kalbi, which is literally translated as “king ribs”.
My most recent box of goodies from US Wellness Meats included a package of their delicious beef short ribs. This beautiful one-pound rack was the perfect opportunity to make some “king ribs” of my own.