How to cook Short Rib ซี่โครง

Best for: Smoke, braise, thin-cut Korean-style grill (galbi)Recommended doneness: fork-tender (~93–96°C core) / or medium for thin-cut

Fall-apart tender, rich and sweet with flavour from the bone.

Steps

Thick pieces: rub with salt and coarse pepper.
Smoke or oven-cook at 120–135°C for about 6–8 hours (or braise in stock for 3 hours).
Done when a probe slides in like butter (~93–96°C).
Rest wrapped in paper for 30 minutes.
Thin-cut: marinate and grill over high heat 1–2 minutes per side.

Tip: Short rib is full of collagen that needs time to melt — smoke or grill it low and slow until crisp outside and tender inside. Be patient; don't rush the heat.

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