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Using prime rib for kalbi (instead of flaken short rib)?

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3 replies to this topic

#1 Soup

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Posted 27 December 2012 - 06:21 AM

I am planning making korean kalbi for new years. I've always used the flaken short rib cut which I buy at the korean grocery. Just the way I've done it for 20 years. But I was wondering can you use a bone-in rib roast and cutting into thin strips? Has anyone done it? How did it turn out?

How do you cut up the roast?

Any insight would be appreaciated.


#2 _john

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Posted 27 December 2012 - 07:29 AM

I used a meat slicer and a cordless dril to "turn" a semi-frozen roast into one long strip of meat once. I started cutting against the grain but was cutting with the grain half of the time as the cylinder rotated. I don't think it was worth the danger or the effort.

#3 budrichard

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Posted 27 December 2012 - 07:30 AM

You would need a power ban saw to cut the rib primal uniformly.
I see nothing to be gained,
I always purchase from H-Mart short ribs cut into convenient large packages and package for freezing.-Dick

#4 tim

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Posted 27 December 2012 - 07:31 AM

Wrong texture and flavor. The loin cut is very tender and has much less flavor. You can use the rib roast for bulgogi.