How to Cook Tender, Juicy Karubi Beef Slices to Perfection

Karubi, also known as beef short ribs, is a highly marbled cut that makes for incredibly tender, flavorful beef when cooked properly The rich fat content means karubi beef requires some special handling to get the best results

In this guide, you’ll learn all my tips for cooking karubi beef slices so they come out caramelized on the outside and melt-in-your-mouth juicy on the inside every time.

We’ll cover:

• Benefits of Karubi Beef
• Choosing the Right Thickness
• Marinating for Max Flavor
• Grilling vs Pan Searing
• Cook Times and Temps
• Slicing Against the Grain
• Serving Suggestions

With these techniques, you can enjoy restaurant-quality karubi beef without stepping foot outside your kitchen. Let’s get cooking!

Why Cook with Karubi Beef Slices?

Karubi comes from the short ribs area and contains a high proportion of fine marbling. Here’s what makes it special:

• Extremely tender and succulent
• Rich, beefy flavor
• Melts in your mouth when cooked right
• Works well in Korean, Japanese, Chinese dishes
• Takes well to sauces and marinades
• Easy to slice uniformly yourself

The heavy marbling gives karubi beef its prized texture and taste. With proper cooking, the fat melts and bastes the meat in its own juices.

Choosing the Right Thickness

For the best results, I recommend slicing karubi beef between 2-4 mm thick (about 1/8 inch).

Benefits of thin slices:

• Cook quickly, maximizing browning
• Fat renders perfectly without overcooking
• Easy to bite through and chew
• Absorb marinades efficiently
• Portion sizes are visually appealing

Too thick and the exterior may burn before the inside cooks through. Too thin and the meat dries out. For karubi, 2-4 mm hits the sweet spot.

Marinating Karubi Beef Slices

To boost flavor, always marinate karubi prior to cooking. My go-to marinade:

• 2 tbsp low-sodium soy sauce
• 1 tsp sesame oil
• 1 tbsp rice wine vinegar
• 1 tsp brown sugar
• 2 cloves minced garlic
• 1 tsp freshly grated ginger
• 1 tsp toasted sesame seeds

Whisk together the ingredients until sugar dissolves. Place your sliced karubi in a sealable bag or dish, pour over marinade, and refrigerate for 1-8 hours. The longer it marinates, the more flavor infused into the meat.

Grilling vs Pan Searing Karubi

You can cook karubi either on a grill or stovetop pan. Here’s how the techniques compare:

Grilling

• Imparts nice char for deeper flavor
• Smoke adds extra dimension
• Leaves grill marks on meat
• Hard to control cook temperature
• Risk of flare-ups from fat

Pan Searing

• Cooks evenly in hot pan/skillet
• Easier to control temperature
• Captures flavored fond in pan
• No flare-ups to deal with
• Impractical for large batches

Both methods work well. Grilling is best for flavor, pan searing offers more control. Use the technique that best fits your situation.

Cook Times and Final Temps

No matter which cooking method you use, follow these guidelines:

• Get pan or grill very hot before adding karubi
• Cook first side 80% of time until browned
• Flip and cook second side briefly
• Check temperature frequently
• Remove at 135°F for medium rare
• Let rest 5 minutes, temperature will rise to 140°F

The high heat ensures the exterior gets nicely caramelized while the short cook time keeps the interior tender and juicy.

Slicing Karubi Beef Against the Grain

Always slice karubi crosswise against the grain. This cuts through the meat fibers for maximum tenderness.

Identify direction of muscle fibers before slicing:

• After cooking, note which way the long fibers run
• Turn meat so fibers run left to right
• With sharp knife, cut crosswise across fibers
• Slice as thin as desired

Slicing properly makes karubi beef deliciously easy to chew.

Serving and Meal Suggestions

Karubi beef matches well with:

• Rice – For donburi bowls or bibimbap
• Noodles – Pair with ramen or lo mein
• Vegetables – Spinach, mushrooms, onions
• Sauces – Teriyaki, bulgogi, sweet chili
• Side Dishes – Kimchi, seaweed salad

You can also serve karubi beef in lettuce wraps, stuffed in bao buns, or atop salad greens for a protein boost.

However you choose to use it, karubi’s rich flavor and supple texture elevates any dish. Just resist eating it straight off the cutting board!

Putting It All Together

For irresistibly tender and tasty karubi beef, remember:

• Choose nicely marbled short rib meat
• Slice 2-4 mm thick yourself
• Marinate 1-8 hours to boost flavor
• Grill or pan sear on very high heat
• Cook quickly, 80% on first side
• Check temperature, remove at 135°F
• Let rest before slicing against grain

Properly preparing karubi beef slices results in melt-in-your-mouth texture and finger-licking flavor. I hope you’ll give this prized cut of meat a try soon. Just be ready for beef so good, you’ll be hooked!