Korean-Style Short Ribs, Inspired by Global Traditions
In Argentina, thinly sliced beef short ribs are known as banderita, meaning “small flags.” These are typically grilled fast over flame and served with vibrant sauces like chimichurri. In Korea*, the same thin-cut style is referred to as LA galbi, a Korean-American adaptation of traditional galbi. The name is thought to derive either from Los Angeles, where Korean immigrants popularised the cut using American-style butchery, or from the way the ribs are sliced laterally across the bone.

Cut from the breast of the animal, our beef short ribs are prepared in this flanken-style, thin-cut format. They are ideal for a fast sear over high heat after marinating in a classic Korean galbi mix of soy sauce, sugar, garlic and sesame oil. Alternatively, grill them slowly Argentinian-style over an asador. Both methods deliver flavour-packed, caramelised ribs with rich, beefy character.

Jorge Thomas, Director of Swaledale Online Butchers, Explains
“Korean short ribs are full, thin slices of short rib including the top muscle. You cook these quickly over high heat. We dry-age on the carcass for 2–3 weeks, depending on stock levels. Then, based on our butchery specification, we age the short ribs a further 1–2 weeks as a plate. We leave the top muscle on, partly due to the size of our smaller native breed cattle.”

*Korean-Style BBQ Short Ribs are cut thin for a fast sear over intense heat, unlike Jacob’s Ladder which is slow-cooked bone-down, or Banderitas for fast grilling directly over flame.