Dish Info
Ingredients
16
servings
4
5
hours
Ingredients
Long Bone Beef Short Ribs
4-6
2
tbsp
Dijon Mustard
Coarse Sea Salt
Sea Salt
Black Pepper
1.5
tbsp
1
Canola Oil
Dried Minced Garlic
Center Cut Bones
2
tsp
Panko Crumbs
1.5
tbsp
4
tsp
1.5
tbsp
1.5
tbsp
Lemon
Grated Parmesan Cheese
Garlic Cloves
3
1
½
t
tbsp
Parsley
Thyme
Rosemary
Red Chili Flakes
tsp each
1
tsp
1
Pre-Preparation
Step 1
Starting at the top, slice the meat from the bone so that ¾ of the meat is off the bone. Do not fully slice off the bone! Take that loose meat and roll it back into itself to create a “tomahawk” shape. Using some trussing string, tie the meat roll to the bone until secure. In a bowl, mix together the seasoning paste and lather the ribs all over.
Step 2
Preheat the smoker to 275F for indirect smoking. Add some wood chips or wood chunks for added smoke flavor. Add your tomahawk short ribs to the smoker to cook for 4-5 hours until they are 205F internal.
Step 3
Grill the bone marrow for 30 minutes directly on the grill grate. Then scrape the bone marrow from within the bones into a bowl. Add the rest of the ingredients for the herb bone marrow sauce and mix together. Take the mixture and scoop it back into the scraped out bones. Place the bones into a skillet and set aside. Heat up your grill to 450F for direct grilling. Add the skillet to the grill and let bake for 3-4 minutes with the lid on until caramalized.
Step 4
Remove the trussing string from the short ribs, remove the beef, from the bones, and shred.
Step 4
Plate the shredded short ribs with the bone marrow on the side. Serve & enjoy!
Derek has been grilling outdoors for years, host of OvertheFireCooking, his viral instagram and social accounts, is a published cookbook author, and has launched 4 spicelines inspired by his culinary style.
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