Grilled Beef Short Ribs
These Grilled Beef Short Ribs with melted chimichurri butter are cooked over a smokeless firepit until tender and served with crispy smashed potatoes.
Servings: 4 people
Cost: $65
Ingredients
Beef Short Ribs:
- Flanken Beef Short Ribs
- Coarse Kosher Salt to taste
- 4-6 Golden Potatoes
Oil Baste:
- 1 cup Olive Oil
- 3-4 Smashed Garlic
- 1.5 tbsp Red Wine Vinegar
Chimichurri Butter:
- 1 cup Unsalted Butter
- ½ cup Chopped Parsley
- 2 tbsp Red Wine Vinegar
- 2 tbsp Olive Oil
- 1 tbsp Dried Oregano
- 1 tbsp Red Chili Flakes
- Kosher Salt to taste
Instructions
- Begin by thoroughly mixing all the ingredients for the chimichurri butter in a bowl and keeping the mixture in the fridge until the meat is cooked and resting.
- Season the outside of your short ribs thoroughly with coarse Kosher salt. Set to the side at room temperature until ready to use.
- To get the crispy potatoes started, boil some baby golden potatoes for about 15 minutes until soft. Remove them from the water and let them cool slightly. Using the bottom of a plate or glass, smash each one into a flat pancake-like disc. Set aside.
- Preheat your Breeo Y Series to medium heat for direct grilling (about 300 degrees F). Raise the grill grate higher if needed to keep that temperature.
- Add your short ribs to the grill grate secured over the smokeless firepit.
- As soon as the ribs start cooking, also on the grill grate, bring the oil-baste ingredients to a low simmer in a skillet or saucepan.
- Flip your ribs and baste the outside with the oil. Repeat the flipping and basting steps every 4-5 minutes. Watch out for any burning.
- Cook the ribs for about 25-35 minutes or until the internal temperature of 130-135 degrees F is reached. Once the ribs are done, pull them off and let them rest for 15 minutes.
- Add the smashed potatoes to the grill and baste them with the same basting oil used for the meat. Cook for about 2 minutes per side until crispy.
- Next, gently heat the chimichurri butter that was in the fridge so that it's a liquid, making sure not to burn the butter.
- Slice up the ribs, serve with the potatoes, and drizzle the chimichurri butter over top. Enjoy!
Nutrition
Serving: 8oz | Calories: 1095kcal | Carbohydrates: 33g | Protein: 5g | Fat: 108g | Saturated Fat: 38g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 57g | Trans Fat: 2g | Cholesterol: 122mg | Sodium: 56mg | Potassium: 840mg | Fiber: 5g | Sugar: 2g | Vitamin A: 2668IU | Vitamin C: 44mg | Calcium: 76mg | Iron: 3mg