Short ribs (flanken / cross-cut)

Jevi’s notes

Korean-style cross-cut ribs from the plate. Thin enough to grill hot and fast. Salt or marinate them first.

From the Primal Cut Sheet post Learning the Lingo.

Thaw (fridge)

Planning estimate for a 2 lb package: ~24 hours in the refrigerator (≤40°F). USDA: large items ~24h per 5 lb; small packages often need a full day. Never thaw on the counter. Big roasts need a head start.

Methods

• Grill (grill) · pull ~145°F (texture/plan) · rest 5 min
  Est. cook: ~12 min for 2 lb
• Braise (oven) · oven 300°F · pull ~195°F (texture/plan) · rest 15 min
  Est. cook: ~150 min for 2 lb

Pull temperatures for braises and BBQ are texture targets and may run above the USDA minimums. Either way, meet the USDA floor and check with a thermometer, not the clock.