Thin Cut Short Ribs with Pecans
Beef short ribs are a tough cut of beef so they are braised or roasted for hours to tenderize the meat. Thin cut short ribs (Flanken short ribs) makes it easier for marinades to tenderize, penetrate added flavor to the meat and cook in just minutes.
In this recipe this rustic cut of meat its elevated to an elegant dinner party dish. The grilled ribs are placed over a bed or butternut squash, topped with candied pecan nuts and accompanied with fresh greens.
Let’s get started.
Ingredients
Serves 4
2 ½ lbs thin cut beef short ribs
Mixed greens
Salad vinaigrette (Vinegar & Oil)
Small diameter cherry tomatoes
2 tablespoons candied pecans
Marinade
¼ cup tablespoon extra virgin olive oil
½ cup soy sauce
2 tablespoons lime juice
2 tablespoons white vinegar
1 tablespoon brown sugar
1 tablespoon sea salt
1 teapoon freshly ground pepper
2 cloves garlic minced
1 tablespoon cilantro chopped
2 green onions diced
The Squash Purée
Small butternut or kabocha squash
1 tablespoon dark brown sugar or piloncillo
1 tablespoon butter
½ cup half and half or whole creme
Salt and pepper
Optional Chives for garnish
Preparation
Marinade:
Place the thin cut short ribs in a large casserole dish and pour the mixed marinade ingredients over the meat. Cover the dish with plastic wrap and refrigerate 4 to 12 hours. Turn the meat over several times while marinating.
Purée
Cut and deseed the squash into large pieces. Bring 2 inch of water to a boil in a large saucepan fitted with a steamer basket. Add squash (unpeeled) to the basket, cover and steam until the squash is tender, 25 to 30 minutes. Cool and scoop the butternut flesh, place it in a bowl. Add soft butter and brown sugar and purée smooth with a hand blender. Add a sufficient amount of cream or ½ & ½ to thin out butternut purée.
Grill Ribs
Heat the grill to medium high (350-375 degrees) and grill over direct heat 3 minutes each side . Allow the ribs to rest 5 minutes. Cut ribs in 4 inch pieces.
Plating
On a dinner plate, spread a generous layer of butternut purée. Stack a portion of cut ribs over the butternut. Place a handful of greens next to the ribs and drizzle greens with vinaigrette. Distribute cherry tomatoes on the greens and distribute pecans over the ribs.
Notes:
Mexican cut short ribs are referred to as “costillas de res”, “costillas cortas” or “tablitas”and can be purchased at most Mexican butcher shops and markets. They can also be prepared for the grill in a marinade of your choice or just simply with salt and pepper.
Buen provecho.
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