Grill-Roasted Kobe Beef Short Ribs
Makes 4-6 Servings
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WINE PAIRING | |
|---|---|---|
| Malbec from Argentina or Cabernet from Washington | ||
These slow-roasted, massive beef short ribs are chewy without being tough, and very impressive on the plate. The simple rub adds just a bit of flavor without getting in the way of their intense beefiness.
INGREDIENTS
- 4 Kobe Beef Bone-In Short Ribs
- 1/2 sprig of Rosemary, leaves finely chopped
- ¼ cup Brown Sugar
- 1 whole Dried New Mexico Chile
- 1 tsp Coriander
- 1 tbsp Sea Salt
DIRECTIONS
1
Grind the chile, coriander, and rosemary together.
2
Stir in the brown sugar and sea salt.
3
Slice the short rib rack into individual ribs.
4
Dump on the rub and rub it into the surface of the meat.
5
Get the grill to 375-400. Turn off the flame on one-half of the grill. Roast the kobe short ribs on the non-flame side for 2 hours, until tender, yet chewy.
6
Serve with your choice of sides.
