Emprimir
Correo Electrónico
 |
 |
| prev | 1 of 2 | next |  Add a photo | |
I love short ribs but every where I go they cook them to death !! For some reason all places and Chefs like to braise them for hours in all
types of heavy sauces. I think that this is one of the best cuts of meat and has the flavor of a great ribeye. The down side is that they are hard to get right. You need to have them at room temp for one hour and season well. I grill them outdoors on a VERY hot grill (650 F) and you need to babysit them. Keep a meat Thermometer handy if you are not good at judging meat temps. I cook them 4 to 6 min. per side based on the thickness of the short rib to a temp of 127 F and let rest for 5 min before you cut them. Have your butcher bone them out and I like them about 2 in. thick. Season with your favorite steak rub and serve with your choice of sides. I like mashed potato and roasted Brussel sprouts.
Ingredientes
- RIBS
- 4 ) 2in thick boneless short ribs about 6 oz. each
- 4 tbsp. steak rub ( Montréal or your favorite rub )
- MASHED POTATO
- 3 Large chef or russet potato's (peeled)
- 1/2 cup warm milk
- 1/2 stick butter
- S & P to taste
- BRUSSEL SPROUTS
- 1 Lbs. sprouts (trimmed)
- 2 cloves garlic
- 2 tsbs olive oil
- S & P to taste
- 2 pieces of foil ( 10x 15 )
Direcciones
- Let the short ribs set out for 1 hour at room temp
- season with steak seasoning
- start your charcoal grill
- Peel the potato's and place in a stock pot with 2 qt. water and a pinch of salt bring to a boil and simmer until tender
- Heat the milk and butter in a small pan and hold warm
- Trim the Brussel sprouts and add the olive oil garlic cloves S & P wrap in the foil to make a pocket use the second piece of foil and wrap again to make a small package
- This will cook on the grill for 20 to 25 min.
- Place your Short ribs on the grill and grill 4 to 6 min per side to a temp of 127 F for medium rare
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 203g | |
| Recipe makes 4 servings | |
| Calories 379 | |
| Calories from Fat 122 | 32% |
| Total Fat 13.94g | 17% |
| Saturated Fat 8.08g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 33mg | 11% |
| Sodium 115mg | 5% |
| Potassium 429mg | 12% |
| Total Carbs 57.41g | 15% |
| Dietary Fiber 2.3g | 8% |
| Sugars 2.03g | 1% |
| Protein 10.63g | 17% |
%20and%20you%20need%20to%20babysit%20them.%20Keep%20a%20meat%20Thermometer%20handy%20if%20you%20are%20not%20good%20at%20judging%20meat%20temps.%20I%20cook%20them%204%20to%206%20min.%20per%20side%20based%20on%20the%20thickness%20of%20the%20short%20rib%20to%20a%20temp%20of%20127%20F%20and%20let%20rest%20for%205%20min%20before%20you%20cut%20them.%20Have%20your%20butcher%20bone%20them%20out%20and%20I%20like%20them%20about%202%20in.%20thick.%20Season%20with%20your%20favorite%20steak%20rub%20and%20serve%20with%20your%20choice%20of%20sides.%20I%20like%20mashed%20potato%20and%20roasted%20Brussel%20sprouts.){kind=link}