Mastering the Grill: The Owner's Manual for Outdoor Cooking by Andrew Schloss & David Joachim & Alison Miksch

Author:Andrew Schloss & David Joachim & Alison Miksch [Andrew Schloss & David Joachim & Alison Miksch]
Language: eng
Format: epub
Tags: Food
ISBN: 9780811849647
Publisher: Chronicle Books
Published: 2007-02-15T06:17:07.214000+00:00

INGREDIENTS (MAKES 4 TO 6 SERVINGS)

2 tablespoons olive oil

1 clove garlic, minced

12 pieces beef short ribs (about 3 pounds)

1 teaspoon kosher salt

1 teaspoon coarsely ground black pepper, or more to taste

Oil for coating grill grate

½ cup balsamic vinegar

DIRECTIONS

1. Heat the grill as directed.

2. Heat the olive oil and garlic in a small skillet over medium heat until the garlic starts to sizzle; do not let it brown. Transfer to a bowl; reserve the skillet. Rub half of the flavored oil over the meaty parts of the short ribs. Reserve the remaining garlic oil for the balsamic glaze. Season the ribs with the salt and pepper.

3. Brush the grill grate and coat it with oil. Put the short ribs on the grill away from the heat, cover the grill, and cook until an instant-read thermometer inserted into the thickest section of the meat registers about 145°F, about 30 minutes, turning once halfway through. If your grill has a temperature gauge, it should stay at around 350°F.

4. While the short ribs are cooking, boil the balsamic vinegar in the same skillet you used to heat the olive oil, until the vinegar is reduced to about ¼ cup. Stir in the reserved garlic oil.

5. Remove the ribs to a serving platter; drizzle the balsamic glaze over the top and serve.

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