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  • Natural Black Angus Short Ribs, 3 - bone (Flanken Cut) (1.5 LB avg) - Nordic Catch
  • Natural Black Angus Short Ribs, 3 - bone (Flanken Cut) (1.5 LB avg) - Nordic Catch
  • Natural Black Angus Short Ribs, 3 - bone (Flanken Cut) (1.5 LB avg) - Nordic Catch
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Nordic Catch

USDA Prime Black Angus Short Ribs, 3-bone (Flanken Cut) (1.5 LB avg)

USDA Prime Black Angus Short Ribs, 3-bone (Flanken Cut) (1.5 LB avg)

Richly marbled Black Angus short ribs cut flanken-style across three bones for quick, high-heat cooking. Each piece is cut approximately 1/2-inch thick, giving you the thin, bone-in format traditionally used for Korean BBQ, galbi, and grilled short ribs.
$59.00
$59.00
$39.33 lb
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  • Certified Humane® cattle, raised in the mid-west
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Full product description

What Are Flanken Short Ribs?

Unlike traditional English-cut short ribs, which are cut into thick blocks parallel to the bone, flanken short ribs are sliced across the bones.

Each piece contains several small cross-sections of rib bone surrounded by richly marbled beef.

The thinner cut changes how short ribs cook entirely: instead of hours of braising, flanken ribs can be marinated and grilled or seared quickly over high heat.

Made for Korean BBQ

This is the classic format for Korean-style short ribs, or galbi.

The 1/2-inch cut gives the marinade plenty of surface area while still leaving enough thickness to develop a deep sear without immediately overcooking.

Soy sauce, garlic, sesame oil, pear, ginger, scallions, and a touch of sweetness all work especially well with the rich beef.

Why Black Angus Short Ribs?

Short ribs naturally carry more intramuscular fat and connective tissue than leaner steak cuts.

With Black Angus beef, that natural richness gives you:

  • Deep, concentrated beef flavor
  • Generous marbling
  • Juicy texture over high heat
  • Rich bone-in character
  • Excellent response to marinades

This is a cut chosen for flavor first.

Flavor & Texture

Flanken short ribs are richer and more intensely beefy than most traditional steak cuts.

Expect a savory, full-bodied flavor with noticeable marbling and a satisfying chew. Because the pieces are cut thinly across the grain and bone, they develop crisp, caramelized edges quickly while staying juicy inside.

They work especially well when you want something more flavorful and less formal than a ribeye or filet.

How to Cook Flanken Short Ribs

Flanken ribs perform best over very high heat for a short amount of time.

For Korean-style galbi, marinate the ribs for several hours or overnight, then grill or sear until deeply browned on both sides.

You can also keep them simple with salt and pepper and cook them over a hot charcoal grill, cast-iron pan, or plancha.

Because they're only about 1/2-inch thick, watch them closely—they cook much faster than traditional short ribs.

More Than Just Galbi

Korean BBQ may be the classic preparation, but flanken ribs are extremely versatile.

They're excellent for:

  • Korean galbi
  • Argentine-style grilled short ribs
  • Charcoal grilling
  • Teriyaki-style marinades
  • Soy-garlic marinades
  • Mexican-style grilled beef
  • Rice bowls
  • Lettuce wraps
  • Quick bone-in steak dinners

Product Details

Product: Black Angus Short Ribs
Cut: Flanken / Cross-Cut Short Ribs
Bone: 3-bone cross-cut
Thickness: Approximately 1/2 inch
Pack Weight: Approximately 1.5 lb
Beef: Black Angus
Grade: USDA Upper Choice
Diet: Grass-grazed, vegetarian diet and grain-finished
Animal Care: Certified Humane®
Antibiotics: None
Added Hormones: None
Best Cooking Methods: Grill, sear, broil, Korean BBQ

Flanken Cut vs. Traditional Short Ribs

Flanken short ribs are thinly sliced across several bones and designed for fast, high-heat cooking.

English-cut short ribs are thick pieces cut between the bones and are generally better suited to long braises and slow cooking.

If you're looking for Korean BBQ, grilling, or a quick sear, flanken is the cut you want.

Portion per pack

1.5LB average per pack. 6 x 3-bone pieces per pack.
Thin cuts, ready for Korean BBQ at home!

Certification

Certified Humane® by Humane Farm Animal Care (HFAC).
Stringent audits ensure the animals are calm, relaxed, and well cared for throughout their entire lives. Cattle prods, cages, crates, and tie stalls are strictly prohibited.
The animals are free to roam and graze on pastureland, and finished with high-quality corn-based feed, with no animal byproducts, antibiotics or growth hormones.

Grading

USDA Upper Choice - due to its naturally high marbling and intense flavor, the short rib comes from the short plate for a tender, flavorful bite — making a USDA Prime Grade less critical than in premium grilling cuts.

Cooking tips

Grill / BBQ (Recommended)
Prep: Marinate for 4–24 hours. Korean-style marinades (soy sauce, brown sugar, sesame oil, garlic, ginger) work beautifully.

Heat: Preheat grill to high (450–500°F).

Cook Time: ~2–3 minutes per side.

Pro Tip: Sear quickly to caramelize the exterior while preserving a juicy interior. Do not overcook—medium-rare to medium yields best texture and flavor.

Broiler
Setup: Position oven rack ~6" from the broiler element.

Broil Time: ~3 minutes per side on a foil-lined tray.

Finish: Let rest for 2–3 minutes before serving.

Stovetop (Cast Iron or Griddle)
Heat: Medium-high to high heat until pan is smoking slightly.

Cook Time: ~2 minutes per side.

Enhancement: Finish with a brush of sesame oil or a soy glaze for added luster.

FAQ's

What are flanken short ribs?

Flanken short ribs are beef ribs cut thinly across the rib bones rather than between them. Each piece contains several small bone sections surrounded by richly marbled beef.

Are flanken short ribs the same as Korean short ribs?

Flanken is the cut traditionally used for Korean-style galbi, which is why they're often called Korean short ribs. The term "flanken" describes how the ribs are cut; "galbi" refers to the Korean dish and preparation.

How thick are these short ribs?

They are cut approximately 1/2 inch thick, giving them enough substance for a good sear while still cooking quickly over high heat.

How much comes in each package?

Each package contains approximately 1.5 lb of 3-bone flanken-cut Black Angus short ribs.

Do I have to marinate flanken short ribs?

No, but they're particularly good with marinades because the thin cut provides plenty of surface area for seasoning. They can also be seasoned simply with salt and cooked over very high heat.

What is the best way to cook Korean short ribs?

A hot grill is ideal. Marinate the ribs, remove excess marinade, then cook quickly over high heat until caramelized on both sides.

Can I cook flanken short ribs in a cast-iron pan?

Yes. A very hot cast-iron skillet works extremely well and produces the same strong sear you're looking for from a grill.

Are these good for braising?

They can be braised, but their thin 1/2-inch cut is specifically well suited to fast grilling and searing. For a traditional long braise, thicker English-cut short ribs are generally more appropriate.

Are these bone-in?

Yes. They are cross-cut through three rib bones, which is part of what gives flanken short ribs their distinctive appearance and rich flavor.

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Premium Steaks

FAQ - USDA Prime Beef

What does USDA Prime mean?

USDA Prime is the highest grade of beef in the United States, based on marbling, tenderness, and overall quality. Only a small percentage of beef qualifies for this grade.

Is USDA Prime better than Choice or Select?

Yes. USDA Prime has significantly more marbling than Choice or Select, resulting in better flavor, tenderness, and juiciness.

Is all USDA Prime beef the same?

No. While all Prime beef meets minimum standards, quality can still vary based on sourcing, feeding, and handling. Well-sourced Prime beef will have better consistency and flavor.

What’s the difference between grass-fed and grain-finished beef?

Grass-fed beef develops deeper, more complex flavor, while grain finishing helps increase marbling and tenderness. A balanced approach delivers both flavor and texture.

How should I cook USDA Prime steak?

High heat methods work best:

  • pan-searing
  • grilling
  • broiling

Allow the steak to rest after cooking for best results.

What temperature should I cook ribeye to?

For optimal flavor and texture:

  • Medium-rare: 130–135°F
  • Medium: 135–145°F

Avoid overcooking to preserve tenderness.

Can I freeze USDA Prime beef?

Yes. Vacuum-sealed beef freezes well and maintains quality when thawed properly in the refrigerator.

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