Servings: 4 people
Calories: 300kcal
Equipment
- Grill
Ingredients
- 10-12 pieces flanken cut beef short ribs
- 3 tbsp Maggi Seasoning
- 2 splashes Worcestershire Sauce
- 2 tbsp chipotle chili powder
- 2 tbsp smoked paprika
- 2 tsp ground cumin
- 2 tsp brown sugar
- 43-4 cloves garlic finely minced
- 1 lime, zest and juice plus additional limes, grilled, for garnish
- Coarsely ground kosher salt and black pepper to taste
- Wild mushrooms, sauteed
- Large eggs, fried
- Curtido (Salvadoran-style Kimchi)
- Jasmine rice prepared to al dente
Instructions
- In a bowl, mix together all the ingredients except the beef ribs. Place the beef ribs into a sealable plastic bag and separate them all so that they are not touching. Pour ¾ of the marinade into the bag over the ribs and seal the bag, removing all the air from it. Allow this to marinate for a minimum of 1 hour, but over night works well for this! (If marinating over night, use half the juice from the lime.)
- Remove the ribs from the bag and pat excess marinade off. Preheat your grill on high over 2 burners. Once the grill has heated for 5-6 min and is RIPPING HOT, place the ribs (and spring onions if you choose to add them) onto the grill and let these cook for 2-3 minutes to get a good sear and char on the beef. Flip and repeat. Check the internal temperature of the ribs, as you are shooting for roughly 130 F internal. This will come fast, so keep an eye on them. Using the last ¼ of the marinade, feel free to baste the ribs in it to increase the flavour and char too!
- Once the beef ribs are cooked to your liking, remove from the grill allow to rest for a 5 minutes.
Notes
You can eat these, as is, with a salad or rice and beans, or you can chop up the meat and serve as tacos with white onion, cilantro, charred spring onion and limes.
Nutrition
Calories: 300kcal
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