knife at a shallow angle will get you pieces that are a bit
wider, which makes for a better presentation.
Short Ribs
The Koreans and the Argentineans know something that we
don’t: short rib is the best cut of meat for grilling. In Korean
restaurants, it’s on the menu as kalbi. At most of them,
you’ll find the short ribs cut flanken-style—that is, thin
slices cut across the ribs so you see a few rib-bone cross
sections in each slice. At fancier restaurants, you’ll find the
ribs served as a single bone each, the meat carefully
butterflied so that it stretches out into a long, thin strip.
In Argentina, the cut is known as asado de tira, and it’s
served thick-cut, grilled on an open fire, and drizzled with
herb-oil-and-vinegar-based chimichurri sauce. More
intensely beefy than a strip steak, more well marbled than a