Grilled Short Ribs Snack
Ingredients
- Beef & Potatoes
- Flanken-cut beef short ribs about 3 pounds
- Coarse kosher salt to taste
- 4 –6 golden potatoes
- Garlic Oil Baste
- 1 cup olive oil
- 3 –4 garlic cloves smashed
- 1½ tablespoons apple cider vinegar
- Herb Butter Sauce
- 1 cup unsalted butter softened
- ½ cup fresh parsley finely chopped
- 2 tablespoons apple cider vinegar
- 2 tablespoons olive oil
- 1 tablespoon dried oregano
- 1 tablespoon red chili flakes
- Salt to taste
Instructions
- In a bowl, mix all the herb butter ingredients until well combined. Cover and refrigerate until ready to serve.
- Season the short ribs generously on all sides with coarse salt. Let them rest at room temperature while you prepare the grill.
- Bring a pot of salted water to a boil and cook the potatoes for about 15 minutes, or until fork-tender. Drain and cool slightly.
- Place the potatoes on a flat surface and gently smash them with the bottom of a glass or plate until flattened.
- Preheat a grill to medium heat (around 300°F) for direct cooking.
- Place the short ribs on the grill and begin cooking.
- In a small saucepan, gently warm the olive oil, garlic, and vinegar until lightly simmering.
- Flip the ribs every 4–5 minutes, brushing them with the garlic oil each time to keep them juicy and flavorful.
- Grill the ribs for 25–35 minutes, until they reach an internal temperature of 130–135°F. Remove and rest for 15 minutes.
- Grill the smashed potatoes, brushing them with the same oil, cooking about 2 minutes per side until golden and crispy.
- Gently warm the herb butter until just melted.
- Slice the ribs, serve with crispy potatoes, and drizzle the melted herb butter over everything before serving.
Notes
These grilled beef short ribs are tender, smoky, and rich, finished with a bold herb butter that melts perfectly over the meat. Paired with crispy smashed potatoes, this dish makes an irresistible snack or shareable grill platter for outdoor cooking lovers.