Bone-in short ribs are the slow-cook king. The combination of meat, fat, connective tissue, and bone marrow makes this the most rewarding cut for braising — slow-cooked, the connective tissue dissolves into the sauce, the marrow enriches it, and the meat falls off the bone in tender chunks.
Young Prime grass-fed Australian short ribs deliver the deep beef flavourand marbling that braised short rib lovers chase.
The cut Korean galbi-jjim is built on, French braises depend on, and any home cook with a good pot in their kitchen should know how to use.
Why This Cut?
• Bone marrow + connective tissue + marbled meat = the slow-cook trifecta
• Young Prime grass-fed delivers premium braising results across all cuisines
• Universally versatile: Korean galbi-jjim, French braise, Cantonese soy-braise — it works
How To Serve?
• Korean galbi-jjim: braise with soy, pear, garlic, ginger for 3 hours — falls apart tender
• French style: red wine, mirepoix, slow oven for 4 hours, serve over polenta
• Cantonese soy-braise with star anise, rock sugar, and dark soy — over jasmine rice
Collapsible content
What You're Getting
Weight: 500G / 1.5KG
Packaging: 1 Pack, Vacuum Packed
Product State: Raw & Frozen
Serves: 3 - 6
Shelf Life: Guarantee at least 60 Days upon receiving
Country Of Origin: Australia
Cooking Methods
Flanken-Cut Short Ribs (LA Galbi Style) 1. High-Heat Grilling or Pan-Sear (Recommended)
2. Air Fryer
