The term "カルビ" (karubi) is commonly translated into English as "short ribs" or "beef ribs." "Short ribs" refers to meat taken from the rib area of the cow, which is considered the closest equivalent to Japanese karubi. This cut is often used in barbecues and grilling. Another translation is "beef ribs," which generally refers to all beef rib cuts and is frequently seen in steakhouses and barbecue settings. Additionally, influenced by Korean cuisine, the term "galbi" is also used to describe karubi, especially when it refers to Korean-style marinated short ribs. In some contexts, particularly in Korean restaurants, "kalbi rib" or "galbi rib" might be used, but these are not universally understood terms outside specific culinary circles.
