Sweet & Savoury Miami Short Rib Marinade Recipe

  • By Beretta Kitchen

Published: Wednesday, July 8, 2026

Tender, juicy, and packed with bold flavour, these Miami short ribs are marinated in a savoury, sweet, and slightly spicy sauce before being grilled to perfection. Also known as Korean-style short ribs or flanken-cut short ribs, this recipe is perfect for summer barbecues, quick weeknight dinners, or entertaining family and friends. 

Prep Time: 10 minutes 

Marinating Time: 1-6 hours 

Cook Time: 6-8 minutes 

Serves: 6 people 

What Are Miami Short Ribs? 

Miami short ribs are beef short ribs cut thinly across the bone, creating narrow strips that cook quickly while remaining tender and flavourful. You may also see them labelled as Korean-style short ribs, flanken-cut short ribs, or cross-cut short ribs.

 

Because of their thin cut, Miami short ribs absorb marinades exceptionally well and are ready to cook in just minutes. They're ideal for grilling on the barbecue but can also be prepared on a cast iron skillet, grill pan, or flat-top griddle. 

Ingredients

  • 3 lbs Beretta Farms Miami Short Ribs 
  • 1 cup soy sauce
  • 1/2 cup brown sugar
  • 1/3 cup rice wine vinegar (or lime juice)
  • 1 tbsp sesame oil
  • 1 tbsp fresh ginger, minced
  • 1/4 cup finely chopped garlic
  • 2 tbsp freshly ground black pepper
  • 3 tbs Tabasco sauce (optional, adjust to your preferred spice level)

Instructions

  1. In a large bowl, whisk together the soy sauce, brown sugar, ketchup, lemon juice, sesame oil, oyster sauce, garlic, black pepper, and Tabasco sauce until smooth. 
  2. Add the Miami short ribs and toss to coat evenly. Cover and refrigerate for 1 to 6 hours. The longer the ribs marinate, the deeper the flavour. 
  3. Preheat your grill to medium-high heat. 
  4. Remove the ribs from the marinade and allow any excess to drip off. Grill for approximately 3 minutes per side, adjusting the cooking time based on the thickness of the ribs and your preferred doneness. 
  5. If desired, brush the ribs with reserved marinade during the final minute of cooking to build extra flavour. (Only use marinade that has not come into contact with raw beef, or bring used marinade to a full boil before using.) 
  6. Transfer to a serving platter and garnish with thinly sliced green onions. 

 

Serving Suggestions

Serve your grilled Miami short ribs with steamed jasmine rice, grilled vegetables, roasted potatoes, fresh coleslaw,  or a crisp garden salad. For an authentic Korean-inspired meal, pair them with kimchi, lettuce wraps, and your favourite dipping sauces. 

 

Tips for the Best Miami Short Ribs 

  • Marinate for at least 4 hours if time allows for the richest flavour. 
  • Bring the ribs closer to room temperature for 20-30 minutes before grilling to promote even cooking. 
  • Avoid overcooking, because Miami short ribs are thinly sliced, they cook very quickly. 
  • Let the ribs rest for a few minutes before serving to help retain their juices.  

Whether you're hosting a backyard barbecue or preparing a quick weeknight dinner, this Miami short rib marinade delivers bold, savoury flavour in every bite. Using premium Beretta Farms beef, these tender short ribs are sure to become a favourite on your grill all season long. 

Miami Short Ribs: RWA Grass Fed Beef - Beretta Farms
Miami Short Ribs: RWA Grass Fed Beef - Beretta Farms
Miami Short Ribs: RWA Grass Fed Beef - Beretta Farms

Miami Short Ribs: RWA Grass Fed Beef

$120.99

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

Beretta's Grass Fed Beef Miami Short Ribs are delivered to Toronto, Mississauga, Scarborough, Ajax, Whitby, Oshawa, Pickering, Vaughan, Nobleton, King City, Tottenham, Schomberg, Aurora, Newmarket, Richmond Hill, Markham, Caledon, Bolton, Brampton, Bradford West Gwillimbury, East Gwillimbury, Oakville, Milton, Burlington & Hamilton.
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At Beretta Kitchen, we create farm-to-fork inspired food focused on quality, creativity, and bold flavour. In our kitchen, we cure our own bacon, make small-batch jams and preserves, and pickle seasonal vegetables, bringing handcrafted touches to everything we serve. 

 

Whether you're planning a large celebration or looking for a custom menu, Beretta Kitchen is committed to delivering fresh flavourful food made with care. Learn more at berettakitchen.com