Grilled Boneless Short Ribs With Argentine Style Pepper Sauce Recipe 455

Steps:

• 1. Pat beef dry with paper towels and sprinkle all over with 1 tablespoon salt. Let sit at room temperature for at least 1 hour before grilling. Just before grilling, soak wood chips in water for 15 ­minutes, then drain. 2. Meanwhile, combine bell pepper, onion, oil, garlic, paprika, cumin, cayenne, and 1/2 teaspoon salt in small saucepan. Cook over medium-high heat until vegetables are softened, about 5 minutes. Remove from heat and stir in cilantro and lemon juice. Transfer to bowl and set aside. 3A. FOR A CHARCOAL GRILL: Using large piece of heavy-duty aluminum foil, wrap soaked chips in 12 by 10-inch foil packet. (Make sure chips do not poke holes in sides or bottom of packet.) Cut 3 evenly spaced 2-inch slits in top of packet. Open bottom vent completely. Light large chimney starter mounded with charcoal briquettes (7 quarts). When top coals are partially covered with ash, pour two-thirds evenly over half of grill, then pour remaining coals over other half of grill. Place wood chip packet on smaller pile of coals, set cooking grate in place, cover, and open lid vent completely. Heat grill until hot and wood chips are smoking, about 5 minutes. 3B. FOR A GAS GRILL: Using large piece of heavy-duty aluminum foil, wrap soaked chips in 8 by 4 1/2-inch foil packet. (Make sure chips do not poke holes in sides or bottom of packet.) Cut 2 evenly spaced 2-inch slits in top of packet. Remove cooking grate and place wood chip packet directly on primary burner. Set grate in place, turn all burners to high, cover, and heat grill until hot and wood chips are smoking, about 15 minutes. Turn primary burner to medium and secondary burner(s) to medium-high. 4. Clean and oil cooking grate. Season beef with pepper. Place beef on grill directly over foil packet. Cover beef with disposable pan if using charcoal (if using gas, close lid) and cook for 5 minutes. Flip beef and cook 5 minutes longer, covering in same manner. 5. Slide beef to hotter side of grill and cook, covered if using gas, until well browned on all sides and beef registers 125 degrees, 4 to 8 minutes, turning often. Transfer beef to carving board, tent with foil, and let rest for 10 minutes. Slice beef against grain as thin as possible. Serve with pepper sauce.

Steps:

• Heat grill to high. Brush pineapple with oil and grill until golden brown on all sides.
• Put pineapple juice in a medium saucepan over high heat. Make a few slits in the habanero with a paring knife and add to the juice along with the cinnamon sticks, star anise, Thai basil and brown sugar. Cook over high heat, stirring occasionally, until thickened and reduced to about 1 cup. Strain and keep warm.
• Brush short ribs with oil and season with salt and pepper. Grill on both sides until slightly charred and tender. Plate with pineapple (using 2 quarters of the grilled pineapple) and drizzle with pineapple sauce and red chile oil.
• Heat a large saute pan over high heat until almost smoking. Add the chiles and toast for 30 seconds on each side. Remove, let cool slightly and coarsely chop.
• Combine chiles, oil and salt in a blender and blend until smooth. Strain into a bowl.

Steps:

• For the chimichurri: Add the parsley, basil, oregano, onion, garlic, bell pepper, lime zest, oil, vinegar, salt and pepper to a food processor. Pulse together till your desired texture is reached. Refrigerate for at least 2 hours before serving.
• For the ribs: Set up a grill with charcoal. Once the coals are white-hot, place some smoked hardwood on top of the coals to create some smoke.
• Sprinkle the ribs liberally with the salt and pepper on both sides. If using a rotisserie, thread the ribs on spit/skewers so they are stacked up and threaded neatly.
• Once the fire has settled, place the ribs over the fire and turn on the rotisserie. Cook for 1 to 2 hours until desired doneness and the ribs have an internal temp of 190 degrees F. Serve immediately off the rotisserie with the chimichurri sauce.

Steps:

• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Coat the ribs heavily with salt. This brings out the fat.
• Grill for 5 to 7 minutes on each side, or to desired doneness. Remove cooked ribs to a large glass serving dish, and squeeze lime juice over them. Serve immediately.

Steps:

• 1. In a medium bowl and blend together both sugars, the paprika, salt, pepper, granulated onion, and cayenne. Sprinkle the short rib pieces liberally with this mixture until coated on all sides. Let sit at room temperature for about 30 minutes.
• 2. Oil the grill racks. Preheat your grill using all burners set on high and with the lid closed for 10 to 12 minutes.
• 3. Place the beef ribs on the grill, close the lid, and reduce the heat to medium. Turn the ribs every 3 to 5 minutes or so, so that every side gets slightly caramelized, 15 to 20 minutes total. (If your short rib pieces are small, it won't take quite this long.) The ribs should yield easily to the touch, not unlike a medium-rare steak or the way the tip of your nose feels. Reduce the heat a little more and brush the ribs with the sauce. Cover the grill and let cook for a minute or two for the sauce to set up, and then continue to turn and brush until all sides of the ribs have been glazed. Remove to a platter and let sit for 5 to 10 minutes, covered with foil. Serve.