We prefer to eat our short ribs in the form of kalbi, but roasting an entire rack is also a rewarding experience. Off the rack, these ribs are meaty, fatty and delicious.
Although my pork ribs are usually cooked by braising or boiling and then grilling, I decided to do the opposite this time around, and grill them first. The result is soft, juicy meat – akin to a pot roast.
1 rack of beef short ribs
1 medium-sized onion, cut into large rings
3 each potatoes and carrots, chopped into large chunks
1/2 cup each beef broth, chicken broth, red wine
1/2 cup rib rub
1 tbs dried oregano
1 aluminum grill pan
I don’t feel that the type of rub is necessarily important, but you definitely want to look for a natural rub (without MSG, etc). I recommend experimenting to find a taste you like. I personally used the Whole Foods brand Southwestern rub. The mixture of chicken and beef broths ensures that the ribs don’t become too overwhelmingly “beefy”, but are still tasty.
Mix the rub and oregano, and rub both sides of your ribs with the mixture. Leave them for 30 minutes to let the rub settle into the meat. While that’s happening, prepare your grilling pan – at this stage, all you have to do is line the bottom with the onion rings.
Next, grill the ribs on high heat, five minutes per side.
Once the ribs are grilled, place them on top of the onions in the grill pan. Line the rest of the pan with the carrots and potatoes, and pour the broths inside. Cover with tin foil and cook on indirect heat, on low, for two hours. Check them at the 1 1/2 hour mark just to be sure. The ribs should pull away from the bone but shouldn’t fall apart.
To serve, cut the meat between each rib, leaving the bone in. Serve with the potatoes and carrots (the onions will be mostly mush by then).