We’re Going To Make Grill Short Ribs.
- Simple Mole Egg
- Some Almonds
- Some Toasted Sesame
- Piquillo Peppers
- Chipotle Chilies
- Sherry Vinegar
- Some Olive Oil
- Short Ribs
We’re gonna make this really simple mole egg. we’re gonna take some almonds, some toasted sesame, some bottled piquillo peppers, couple chipotle chilies in adobo. some sherry vinegar throw that in the food processor and you’re just gonna rub that all over your short ribs and while the grill is getting hot. You guys gonna let those short ribs luxuriate in all that amazing flavor now.we want a very clean well oiled grate and a medium hot fire and we’re going to put these directly over here a nice sizzle the tendency is to want to play with it and move it around don’t let it sit there let it develop that crust only move it if,there’s a flare-up and you have a lot of flames going otherwise just give it several minutes to develop a really nice sear then flip it at this point you know what to do other than have a beer. I like mine on ice that tastes like summer let’s flip that guy.
One’s really nice you got a nice crust but it’s not burnt with the steak. we’re gonna have some charred scallions.we got a nice caramelized sweetness to them throw.some olive oil on them a little salt toss them around in that olive oil and lay them right on the grill well that’s looking really nice you always get the sort of even cooking all around it smelled real nice toss these guys around the white parts are what need the the most amount of heat to cook through that’s really soft you know for medium-rare you want that sort of right there on your thumb where it’s got some agin but it starting to firm up a little bit. I think our scallions are actually in a good place right now. so, let’s take these guys off oh! my god those are gorgeous look at that come on black and green and yellow.
We got this guy one guy no scallion left behind make this guy’s done this guy.I know is gorgeous look at all that juice on top beautiful.I’ll let these rest for.I don’t know five minutes while you can take before you’re starving and have to dig into it. we’re gonna slice them now slicing against the grain it’s always a little bit of a guessing game trying to kind of look for the striations and the meat slice against that so let’s cut these guys just one for the chef’s finish with little salt some Molay on the side to be served all right there you go grilled short ribs.