Miami ribs are beef short ribs (flanken) that have been sliced into thin strips across the bone by the butcher. They’re about 1/2-inch thick.They are approximately 2lbs
Bone in. Very flavorful, moist and tender when braised.
Best prepared using dry heat for thinner cuts, moist heat for thicker cuts. Less tender Short Ribs require a long, slow cooking time to tenderize. The result is moist tender full-flavored ribs. Braising Short Ribs with wine, vegetables, seasoning and stock enhances taste and tenderness.
The steers are 24-30 months of age, possessing incredible flavour with Omega ratio as low as 2.9:1 The ground beef is dry aged for 7 days and wrapped in butchers paper. All beef is 100% grass fed and grass finished from Angus cows on Farm.