WEEKDAYS 1e|12c|p

Beef Ribs with Shaved Broccoli Salad

Michael Symon
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Servings: 6
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easy
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2+ hr
Part 1 of 2

These beef ribs & broccoli salad is the perfect meal to grill up tonight!


  • Ingredients
  • step-by-step directions
Ingredients
Beef Ribs with Shaved Broccoli Salad
Beef Ribs
  • 4 pound full plate beef short ribs (separated)
  • applewood chips (soaked in water)
  • 1 recipe Michael's Cleveland BBQ Sauce
  • Kosher salt and freshly ground black pepper (to taste)
Shaved Broccoli Salad
  • 1/2 pound broccoli (yields about 4 cups shaved broccoli)
  • 1/2 cup Greek yogurt
  • 1/4 cup freshly squeezed orange juice
  • 1 tablespoon apple cider vinegar
  • 1/3 cup roasted salted cashews (roughly chopped)
  • 1/4 cup dried cherries (roughly chopped)
  • Kosher salt and freshly ground black pepper(to taste)
Directions
  • For the Beef Ribs: Season the ribs well with salt and pepper. Refrigerate overnight.
  • The next day, remove ribs to room temperature for 30 minutes. Meanwhile, preheat outdoor grill with a high-heat side and a low-heat side. (If using a charcoal grill, let the charcoal burn lower than you normally would. Move the charcoal to one side of the grill, creating a hot side and a low heat side.)
  • Wrap the soaked chips in foil and puncture a few holes on top of the packet. Place on the high-heat side of the grill. Add the seasoned ribs to the low-heat side of the grill. Put the lid down and smoke ribs for 6-8 hours. Maintain the temperature of the grill at 225-250ºF by replenishing the charcoal and wood chips every hour and a half.
  • Remove ribs to a cutting board and cut to separate ribs. Brush ribs with Michael’s Cleveland BBQ Sauce or BBQ sauce of choice. Serve with Shaved Broccoli Salad.
  • For the Shaved Broccoli Salad: Trim the ends of the broccoli stems. Separate the stems from the florets. Remove any outer leaves. Using a Japanese mandolin or a food processor, shave the broccoli stems paper-thin, less than 1/8-inch thick. Then, shave the florets the same way.
  • In a large mixing bowl, whisk together the yogurt, orange juice, vinegar, salt and pepper. Add the shaved broccoli, cashews and cherries and toss to coat. Serve immediately or refrigerate for at least one hour, to let the flavors meld.
  • Tip: Alternatively, roast the ribs in the oven at 225ºF. Place ribs on a sheet tray, cover with foil and place in the oven to slowly roast, for 4-6 hours. 

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