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"A gourmet who thinks of calories is like a tart who looks at her watch." - James Beard


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Tuesday, June 19, 2012

Beef Short Ribs on the Grill

I love to braise short ribs but quick grilling them never occurred to me until I read this article on Serious Eats claiming short ribs are the best cheap steak for the grill.  Short ribs usually aren't that cheap where I shop.  People have caught on that these "cheap" cuts can be very tasty and as a result, they're not so cheap any more.  Luckily I found some reasonably priced boneless short ribs, which I've never seen before.  If you see these, snap them up!  




The big secret to these short rib steaks is not the in the cooking, but merely in the cutting.  As long as you cut them against the grain once they're cooked, they'll be tender and delicious.  The meat is very rich so a small portion per person is enough.  This amount should have served four but it served two gluttons with leftovers.




Season the beef with salt and pepper on both sides.




Then simply grill them over high heat until medium rare. Due to all the fat, this cut is more forgiving than other steaks, but don't let it get to well done.




Still nice & pink.  




I served these short rib steaks with leftover chimichurri sauce.  The fresh, acidic sauce was a great counterpoint to the rich, fatty beef.  But you can serve them plain or with whatever sauce you like with beef.   Also, fresh local asparagus and a baked potato will give you an enormous feast your husband will flip for!  Mine did!

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