They consist of a short portion of the rib bone and the surrounding meat, which varies in thickness.

Outside of the chuck, the serratus ventralis covers the entire rib with a degree of thickness only in the plate area.

This muscle is generally found in the chuck area and the upper portion (toward the spine) of the plate.

It adds thickness to chuck and short ribs but is less prized by chefs than the serratus ventralis muscle.

[8] Due to the thinness of the serratus ventralis here, the meat on these ribs generally consists of intercostal muscle.

They are found primarily in the United States and are cut from the chuck eye roll (serving as a less expensive alternative to rib steak).

In Korea, short lengths of rib are often further butchered by butterflying (or using an accordion cut) to unfurl the meat into a long ribbon trailing from the bone, or the meat can be removed from the bone entirely and cut into thin 0.125-to-0.25-inch (0.32 to 0.64 cm) slices.

Short ribs marinated in ganjang (a Korean soy sauce) and then rapidly grilled are known as galbi.

Short ribs prepared in the galbi style, but slow-cooked or steamed along with spices and vegetables is known as galbijjim.

In this dish, flanken-cut ribs are marinated in soy sauce, brown sugar, and ginger, and then swiftly grilled.