Smoked Beef Short Ribs Two Ways
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Food:
Beef
Serves:
2 to 3 people
Prep Time:
10 min
Cook Time:
4 hours 3 min
Getting back to a bit of classic BBQ with this smoked short ribs recipe. But of course, our chef Matt Basile couldn't do the short ribs just one way. The beef short ribs are smoked for a total of 4.5 hours and are just fall off the bone juicy and tender. Keep one short rib on the bone and then carve off the meat of the other to make cheesy short rib tacos with roasted tomato and ancho bbq sauce. Pile up your BBQ platter with a big juicy short rib, short rib tacos, elote corn salad and pickled onions.
Chef Matt Basile
Ingredients
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Beef short rib, 2 bones, approx. 6lbs
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1 tbsp soy sauce
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1-2 tbsp honey
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2 tbsp butter
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1 tbsp salt
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2 tbsp pepper
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1 tsp chili powder
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1 tsp garlic powder
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1 tsp ground cumin
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½ tsp cinnamon
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1 large white onion, divided
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2 tbsp chopped cilantro
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3-4 pickles, plus pickle juice
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2 jalapenos
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3 Roma tomatoes
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2 tbsp canola oil
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Juice from 1 lime
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1 tbsp chili powder
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½ cup fresh cilantro
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2 tbsp beef stock concentrate
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1 tbsp ancho paste
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Warm water
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4 corn on the cob
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Juice from 1 lime
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2 tbsp mayo
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2 tbsp sour cream
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4 tbsp chopped cilantro
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1 tsp Tajin
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3 flour or corn tortillas
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½ cup shredded cheddar cheese, divided
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1 lime, cut in sixth
Rub
Pickled Onions
Roasted Tomato and Ancho BBQ Sauce
Elote Corn Salad
For the Tacos
For Garnish
Instructions
Set smoker to 275F.
In a bowl, mix the salt, pepper, chili powder, garlic powder, cumin and cinnamon. Use the soy sauce as a binder, then generously season the short ribs with the rub on all sides. Place in the smoker for 3 hours.
Cut the onion in half. Finely slice half on a mandolin. Cut the other half into three and set aside. In a bowl, add in pickle juice to the sliced onions and mix. Roughly chop the pickles and add to the onions. Set aside to let pickle. Before serving, add in about 2 tbsp chopped cilantro and some of the leftover rub (optional).
Place the rest of the onion onto the plancha. Add the jalapenos to the plancha. Cut the tomatoes in half and add to the plancha. Drizzle everything with oil and let char, turning midway. Once done, remove everything from the plancha and place in a container or bowl. Add the juice from one lime, 1 tbsp chili powder, ½ cup fresh cilantro, 1-2 tbsp water and blend, add more if needed to thin out. Add to a hot pan on the grill to heat up, stirring occasionally.
Drizzle a honey onto a large piece of parchment paper and add the butter. Once the short ribs have been in the smoker for the three hours, remove and place on a large piece of parchment paper that is drizzled with honey and butter. Wrap tightly and place back in the smoker for 1.5 hours.
Char the corn with some oil on the diamond-patterned grill. Remove and cut the kernels off the cob into a bowl. Squeeze in the juice from one lime. Add the mayo and sour cream and mix. Add chopped cilantro and tajin and mix.
Remove the short ribs from the smoker, unwrap and cut into two. Cut the meat off one of the bones and chop up, adding about a tbsp of roasted tomato and ancho bbq sauce and chopping more. Place the tortillas on the plancha, add the shredded cheese to each and let slightly melt. Add the chopped beef rib to the tacos, spoon on the bbq sauce and fold the tortillas in half, let the cheese melt then remove from the plancha.
To plate, add the corn salad, tacos, pickled onions and pickles and the full short rib to a platter. Serve with lime wedges and a side of sauce.