Thursday, July 2, 2015

Beef Short Ribs with Parsley Pesto


1 lb of beef short ribs, thinly sliced
½ red jalapenos, cleaned and finely chopped
2 cloves of garlic, minced
½ cup of parsley leaves, finely chopped
1 ½ tablespoons of red wine vinegar
2 tablespoons of olive oil
salt and pepper


To make parsley pesto combine parsley, jalapenos, minced garlic, red wine vinegar and olive oil in a bowl and whisk together. Salt and pepper to taste. Set aside. Pesto can be made few hours in advance and chilled in a refrigerator.

Preheat grill to hot, I use 500F. Pat dry meat with a paper towel. Once grill is hot, grill ribs 2 minutes per side. To serve spread pesto on top of each rib.

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