Incredibly fast. Incredibly easy. And huge beef flavor for less than the price of ground beef. And, oh, what a great chew! Flanken-cut short ribs are only about 1/4 of an inch thick. They only need 2 to 3 minutes per side over the fire. And the prep is so easy, your two year-old could do it. This Williams Sonoma recipe serves four to six people .
3 pounds flanken-cut short ribs
Kosher salt and fresh ground pepper
2 teaspoons garlic powder
2 teaspoons sweet paprika
Flaky sea salt for finishing
- Prepare your grill for direct cooking over high heat.
- Season the short ribs with kosher salt and pepper, then sprinkle all over with the garlic powder and paprika. Arrange the ribs on the grill and cook, turning once, until charred and cooked through, about 2-3 minutes per side.
- Transfer the short ribs to a carving board, cover loosely with aluminum foil and let rest for 5 minutes. Arrange the short ribs on a platter, sprinkle with flaky sea salt and serve.
Wine pairing: Beef cooked rapidly over a hot fire? Only a Cabernet Sauvignon will fit the bill. Perhaps one of Napa Valley's finest...a Far Niente?
|Grogs and Goldie, 1956|