David’s grandfather immigrated to Toronto in the 1940s and opened a butcher shop in Kensington Market. He often used offcuts of meat like beef rib “fingers,” chunks from between the bones of a short rib, out of necessity. “It’s well-marbled, so you’re getting the best parts of the short rib that others usually throw away,” says David. The owner of both Sunnys Chinese and the wildly popular Mimi Chinese created this dish for House & Home that’s both economical and sustainable.