Short Rib
✓ VerifiedRibs cut short, with rich intercostal meat. Extremely flavourful with high fat and collagen content. Excellent braised or slow-smoked.
From the rib primal, typically ribs 1–5. Can be cut English style (parallel to bone) or flanken/Korean style (across bones).
Local Names by Country
+ Add local nameShort Rib
Also known as: Flanken Short Rib, Korean Short Rib
NAMP #123. Available English-cut or flanken-cut (cross-bone).
カルビ / Karubi
Korean-origin term (galbi) widely adopted in Japanese yakiniku. Short ribs are a centerpiece cut.
Equivalent Cuts in Other Countries
Equivalences are approximate. Regional butchery variation means these are community-suggested matches, not exact definitions.
Both are from the rib area. Brazilian costela for churrasco is typically a larger rack cooked low and slow.
Recipes
+ Add recipeNo recipes yet.
+ Add the first recipePairings
+ Add pairingNo pairings documented yet.
Cultural Notes
+ Add cultural noteNo cultural notes yet.
Help improve this entry
Know a local name, a regional recipe, or a cultural story about Short Rib? Share it with the community.