Barbecued Beef Short Ribs

Saturday, July 2, 2011

For those of you who have been patiently following along with the installments in my Fourth of July Feast, it is time for la pièce de la résistance, the ribs!

Grilled flanken short ribs by Eve Fox, Garden of Eating blog, copyright 2011

My husband and I got hooked on organic, grass-fed beef when we lived in Berkeley and were relieved to find that it was easy to find the good stuff on this coast, too. The Hudson Valley is particularly blessed when it comes to locally-raised meats with a variety of farms raising beef, pork, chicken and lamb in the area.

We've also got one of the country's best butcher shops at hand - Fleisher's Grass-Fed & Organic Meats, located in the heart of Kingston's historic Stockade district and conveniently placed right on the same block as the awesome Saturday farmers' market. If you happen to live in Brooklyn, you're in luck! Fleisher's is opening another store on 5th Ave in Park Slope this fall.

I LOVE Fleisher's. It's such a pleasure to shop at a butcher where everyone not only knows and loves meat, but also takes the humane and sustainable aspects seriously, too. The owners and staff are accessible and friendly, either in person or online - always happy to offer advice and recipes. After consulting with the guys at Fleisher's, we came away with nearly four pounds of grass-fed beef flanken short ribs.

Organic, grass-fed flanken short ribs from Fleishers by Eve Fox, The Garden of Eating blog, copyright 2011

After doing a little online ribs research, I created a quick spice mix of cumin, sea salt, black pepper, brown sugar, and hot paprika. You could use a different mix of spices or marinate them, instead.

Spice rub by Eve Fox, The Garden of Eating blog, copyright 2011

Then I rubbed the spice mix all over the ribs, wrapped them back up and left them in the fridge for a day.

Rubbing spice mix onto the ribs by Eve Fox, Garden of Eating blog, copyright 2011

While I was waiting for the ribs to soak up flavor and tenderize, I made a big jar of spicy-sweet barbecue sauce to slather them in come grilling time.

Jar of homemade barbecue sauce by Eve Fox, Garden of Eating blog, copyright 2011

Per instructions from Lindsay at Fleisher's, we got the grill to a medium heat, greased it and tossed the ribs on, coating them with my homemade sauce and grilling for just a few minutes on each side.

Flipping the ribs by Eve Fox, Garden of Eating blog, copyright 2011

Very easy. And finger-lickin' good, too (though I would strongly suggest making a lot of napkins available when you serve these.)

Grilled flanken short ribs by Eve Fox, Garden of Eating blog, copyright 2011

This post concludes my Fourth of July Feast - see below for the rest of the recipes. And Happy Independence Day!

July 4th Feast - grilled short ribs, BBQed beans, coleslaw, cornbread and green salad by Eve Fox, Garden of Eating blog, copyright 2011

4 comments:

Anonymous said...

Boy oh boy do these look yummy -- and easy! As do the side dishes ....

Department of Furniture said...

I always thought short ribs and flankin were long/low heat slow cooking affairs. Does grilling them make them tougher?

Eve Fox said...

The grilling is very short - just 2-3 mins per side. They're also cut an interesting way - through the bones! Flank steak is also delicious marinated and grilled (though to be honest, I am not sure if it's the same thing as flanken.)

Texanthropology said...

*Droooool.*

Saturday, July 2, 2011

Barbecued Beef Short Ribs

For those of you who have been patiently following along with the installments in my Fourth of July Feast, it is time for la pièce de la résistance, the ribs!

Grilled flanken short ribs by Eve Fox, Garden of Eating blog, copyright 2011

My husband and I got hooked on organic, grass-fed beef when we lived in Berkeley and were relieved to find that it was easy to find the good stuff on this coast, too. The Hudson Valley is particularly blessed when it comes to locally-raised meats with a variety of farms raising beef, pork, chicken and lamb in the area.

We've also got one of the country's best butcher shops at hand - Fleisher's Grass-Fed & Organic Meats, located in the heart of Kingston's historic Stockade district and conveniently placed right on the same block as the awesome Saturday farmers' market. If you happen to live in Brooklyn, you're in luck! Fleisher's is opening another store on 5th Ave in Park Slope this fall.

I LOVE Fleisher's. It's such a pleasure to shop at a butcher where everyone not only knows and loves meat, but also takes the humane and sustainable aspects seriously, too. The owners and staff are accessible and friendly, either in person or online - always happy to offer advice and recipes. After consulting with the guys at Fleisher's, we came away with nearly four pounds of grass-fed beef flanken short ribs.

Organic, grass-fed flanken short ribs from Fleishers by Eve Fox, The Garden of Eating blog, copyright 2011

After doing a little online ribs research, I created a quick spice mix of cumin, sea salt, black pepper, brown sugar, and hot paprika. You could use a different mix of spices or marinate them, instead.

Spice rub by Eve Fox, The Garden of Eating blog, copyright 2011

Then I rubbed the spice mix all over the ribs, wrapped them back up and left them in the fridge for a day.

Rubbing spice mix onto the ribs by Eve Fox, Garden of Eating blog, copyright 2011

While I was waiting for the ribs to soak up flavor and tenderize, I made a big jar of spicy-sweet barbecue sauce to slather them in come grilling time.

Jar of homemade barbecue sauce by Eve Fox, Garden of Eating blog, copyright 2011

Per instructions from Lindsay at Fleisher's, we got the grill to a medium heat, greased it and tossed the ribs on, coating them with my homemade sauce and grilling for just a few minutes on each side.

Flipping the ribs by Eve Fox, Garden of Eating blog, copyright 2011

Very easy. And finger-lickin' good, too (though I would strongly suggest making a lot of napkins available when you serve these.)

Grilled flanken short ribs by Eve Fox, Garden of Eating blog, copyright 2011

This post concludes my Fourth of July Feast - see below for the rest of the recipes. And Happy Independence Day!

July 4th Feast - grilled short ribs, BBQed beans, coleslaw, cornbread and green salad by Eve Fox, Garden of Eating blog, copyright 2011

4 comments:

Anonymous said...

Boy oh boy do these look yummy -- and easy! As do the side dishes ....

Department of Furniture said...

I always thought short ribs and flankin were long/low heat slow cooking affairs. Does grilling them make them tougher?

Eve Fox said...

The grilling is very short - just 2-3 mins per side. They're also cut an interesting way - through the bones! Flank steak is also delicious marinated and grilled (though to be honest, I am not sure if it's the same thing as flanken.)

Texanthropology said...

*Droooool.*