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


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Hello,

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.

Soup

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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.

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