LA style cut beef short ribs are cut across the bone thinly, so each piece on the grill is a long, thin strip, with 3 bone sections in it. This is also known as a “flanken” cut. But flanken is usually a lot thicker than you want, about ½ inch. LA style should be 1/8 to ¼ inch thick. You can ask your butcher for this, or buy it at a Korean grocery store.
It’s used to make LA galbi-barbecued beef short ribs.
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