Flanken (Korean) Short Ribs

The Ranch Difference

Our American Wagyu Flanken Korean Style Short Ribs honor one of the world's greatest beef traditions—Korean BBQ—elevated by our Wagyu genetics and Florida pasture-raised heritage. This is the cut that built a culinary tradition, now reimagined with the marbling and tenderness that makes every bite unforgettable.

What Makes It Special

Pure Bloodline Excellence

• Cross of Japanese Wagyu and Black Angus
• Decades of selective breeding for optimal marbling and flavor
• Full traceability from birth to butcher

Naturally Raised

• 100% pasture-raised on Florida pasture
• No industrial shortcuts
• Finished with feed in pasture for balanced beefy flavor and a tender bite

The Flanken Advantage

Flanken is cut perpendicular to the bone, creating thin slices (about ¼ inch) with multiple cross-sections of bone running through each piece—the hallmark of authentic Korean BBQ. Our Wagyu genetics deliver exceptional marbling throughout, creating meat that's impossibly tender and bursting with flavor. This cut is designed to cook fast over high heat, rendering fat and charring meat in minutes.

Key Features:

• Traditional Korean BBQ cut with visible bones
• Exceptional marbling from Wagyu genetics
• Thin-sliced for fast, high-heat cooking
• Perfect texture for grilling or table-top Korean BBQ
• Rich flavor profile that pairs with traditional marinades
• Stunning presentation when cooked

Recommended Preparation: Traditional Korean BBQ Marinade (Bulgogi-Style)

What You'll Need:

• 1.5 lbs Everglades Ranch Wagyu Flanken Short Ribs
• ⅓ cup soy sauce
• 3 tbsp brown sugar
• 2 tbsp sesame oil
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp rice wine or mirin
• 1 tbsp rice vinegar
• 1 tsp black pepper
• 1 tbsp sesame seeds
• 2 green onions, chopped
• Optional: 1 tsp gochujang (Korean red chili paste) for heat

Instructions:

1. Combine soy sauce, brown sugar, sesame oil, garlic, ginger, rice wine, vinegar, and pepper
2. Add gochujang if desired for traditional Korean heat
3. Place flanken ribs in shallow dish or zip-top bag
4. Pour marinade over ribs, ensuring all pieces are coated
5. Marinate 4-8 hours (or up to overnight for deeper flavor)
6. Heat grill or cast iron griddle to high heat (450°F+)
7. Remove ribs from marinade, let excess drip off
8. Grill 2-3 minutes per side until caramelized and medium-rare
9. Serve immediately with sesame seeds and green onions
10. Pair with pickled vegetables, lettuce wraps, and dipping sauces (soy-based or gochujang)

Table-Top Korean BBQ Style:

• Arrange marinated ribs on a tabletop grill or hibachi
• Cook to order right at the table
• Guests wrap in lettuce and dip in sauces
• The theatrical presentation is part of the experience

Pro Tips:

• Don't over-marinate—4-8 hours is ideal; longer can make the meat mushy
• Pat ribs dry before grilling for better browning and caramelization
• High heat is essential—you want a charred crust with a juicy, medium-rare interior
• The bone adds incredible flavor and visual appeal—embrace it
• These ribs are best enjoyed fresh off the grill; don't let them cool

Package Weight: 1.5 lbs Price: $20.00

This is beef with nothing to hide and everything to prove. Flanken ribs connect you to Korean BBQ tradition—where superior genetics, Florida pasture, and proper technique create the kind of grilled meat that brings people together around the table.

Contact Information:

• Location: Fort Pierce & Vero Beach, Florida
• Email: info@evergladesranch.com
• Website: evergladesranch.com