Short Ribs Hotpot Slices 雪花牛小排火锅片

About the Cut

Short ribs come from the rib section of the cow, specifically the lower part of the rib cage near the brisket, chuck and plate. This cut is well known for its balance of meat and fat. Compared to leaner cuts, short ribs usually contain around 20% to 30% intramuscular fat, which makes them exceptionally flavorful and tender once cooked. The fat slowly melts into the meat and creates a buttery aroma and juicy texture, while the muscle fibers remain slightly coarse, giving each bite a satisfying chew without ever becoming tough.

Flavour and Texture

• Marbling is fine and evenly distributed, and it melts into the meat when heated.
• The aroma is buttery and nutty with a natural beef sweetness.
• The texture is juicy, rich and never dry, with the muscle fibers cut across to enhance tenderness.
• Each slice is pre cut to 1.5mm thickness and cooks within seconds, making it perfect for hotpot and quick stir fries.

Western Uses

In Western cuisine, short ribs are often braised or slow cooked, resulting in hearty dishes with a fall apart texture. Classic examples include red wine braised short ribs, barbecue short ribs or oven roasted with vegetables. These highlight the richness of the cut but usually require hours of cooking.

East Asian Preparation

East Asian cooking celebrates short ribs in thin slices. Cutting across the grain at 1.5mm makes the meat tender and quick to cook. Instead of long braises you can enjoy the same rich flavor in just a few minutes.

These thin slices are ideal for hotpot such as Japanese shabu shabu, Korean style beef hotpot or Chinese beef hotpot.

They are also excellent for quick stir fries with vegetables, for soups like tomato beef or golden broth beef, and for rice bowls such as Japanese gyudon and Korean bulgogi rice. They pair beautifully with noodles too, whether it is a bowl of spicy instant ramen or Japanese ramen topped with tender beef slices.

Recipe Inspirations

Here are some simple ways to enjoy pre sliced short ribs at home:

1. Stir fried beef with broccoli: Heat oil, add garlic, toss in beef slices and then broccoli. Cook quickly over high heat and serve in under ten minutes.
2. Tomato beef soup: Sauté tomatoes and garlic, add broth, season lightly and add beef slices at the end for a refreshing tangy soup.
3. Japanese gyudon: Simmer onions in soy sauce, mirin and sugar, add beef slices and serve over rice for a classic comfort dish.
4. Spicy ramen with beef: Add beef slices to noodles just before serving. The beef cooks in seconds and enriches the broth.

How much beef do you need for a perfect meaty Hotpot?

General rule: 200 to 300 grams of beef per person

By appetite

• Light eater: 200 to 250 grams
• Big eater: 250 to 300 grams

By group size and pack size

1 person: 1 to 2 trays (150 to 300g)

2 people: 4 trays, 600g, enough for a couple’s hotpot

3 people: 4 trays, 600g, works if you have plenty of vegetables and sides

4 people: 8 trays, 1.2kg, just right for a smaller group gathering

5 to 6 people: 8 trays plus extra meat or sides, perfect for a larger gathering