Miami Short Ribs: RWA Grass Fed Beef

RWA Grass-Fed Miami Short Ribs | Korean-Style Flanken Cut | 2.5 kg | Canadian Angus | Beretta Farms The cut behind Korean BBQ's most iconic dish — made with 100% Canadian Angus beef raised without antibiotics, hormones, or steroids. Beretta's Miami Short Ribs are cross-cut ¼" thin across the bone in the flanken style, delivering the rich, beefy flavour of short rib in a format built for high-heat grilling: fast to cook, intensely flavourful, and spectacular with a proper marinade. 2.5 kg per pack. Ships frozen. What Makes Miami Ribs Different from Regular Short Ribs Most short ribs are cut English-style — a thick chunk of meat on a single bone, designed for braising low and slow for hours. Miami ribs (also called flanken cut or Korean-style short ribs) are cut perpendicular to the bone, producing a thin strip approximately ¼" thick that crosses three to four bones. The thin cross-cut exposes more surface area to heat and marinade, which means they cook in 3–4 minutes on a hot grill and absorb flavour at a rate that a thick English-cut short rib never could. The result is a completely different eating experience from the same cut: where English short ribs are falling-apart braised protein, Miami ribs are chewy, charred, deeply beefy, and built for the grill. The Marinade Miami ribs reward a good marinade — and the classic Korean galbi (갈비) marinade is the benchmark for a reason. The basic formula: ½ cup soy sauce ¼ cup brown sugar or Asian pear juice (the enzymes in pear tenderise the meat) 2 tbsp sesame oil 4 cloves garlic, minced 1 tbsp fresh ginger, grated 2 green onions, sliced 1 tbsp rice wine or mirin Combine, submerge the ribs, and marinate for a minimum of 4 hours — overnight produces the best result. The thin cut means the marinade penetrates fully in a way it can't with thicker cuts. No marinade? Our BBQ is a Beretta Family favourite! Or just salt, pepper, and a hot grill is all this cut needs. The beefy flavour of RWA Canadian Angus speaks for itself. How to Cook Miami Short Ribs Remove from marinade and pat lightly dry — some moisture is fine, but excess liquid prevents the char. Grill over high direct heat for 2–3 minutes per side. You're looking for a caramelised, slightly charred exterior — the sugar in the marinade burns beautifully at this temperature. Rest briefly and serve immediately. These do not benefit from sitting. Alternatively: a screaming-hot cast iron pan, 2–3 minutes per side, works well when a grill isn't available. Product Details: 2.5 kg per pack | ¼" flanken-cut across the bone 100% Canadian Angus Beef — RWA Grass-Fed, Grain-Finished Raised without antibiotics, hormones, or steroids Aged 21 days | Ships frozen | Delivered to your door Our RWA Grass-Fed Beef Standards: Raised without antibiotics, hormones, or steroids 100% Canadian Angus — born, raised, and finished in Canada Raised on grass, finished on grain | No GMOs in feed Traceable back to the farm of origin Humanely raised Sustainable program from conception to consumption