BBQ Short Rib
When you slow cook short ribs for a BBQ dish you want to listen to some funk and soul throughout the process! Sly and The Family Stone set a new standard for fusing progressive thinking and the psychedelia of the 1960s/70s with funky, soulful, pop music that is captured in the instant classic, “Everyday People”.
To go with the sweet and savory BBQ we made a mustard and dill pickle red potato salad! Using Savor and Salt dill pickle salt, mustard and shallot; this potato salad is the perfect side kick to BBQ short ribs!
Serving size 4
Ingredients
3 lb bone in beef short ribs, cut into individual squares. ( the meat does cook down so an additional lb or 2 will not go to waste)
¼ cup flower
Coconut oil for searing
½ cup beef stock
For Kombucha Miso BBQ sauce
Toppings
pickled jalapeno and carrot
Red cabbage and green apple Slaw
1 green apple
2 cups shredded red cabbage
¼ cup avocado oil mayo
Cornmeal Buttermilk Biscuit
Savor and Salt Dill pickle salt mustard and shallot potato salad
Ingredients
1lb petite red potatoes
1tbs mayo
2 tbs yellow mustard
1 ½ tbs dill pickle salt
Crushed red pepper to taste
2 tbs fresh thyme leaves
2 large shallots
For Dill pickle salt
https://savorandsalt.com
Take the meat out of the fridge and let it sit for 20 minutes to get to room temperature. Preheat the oven to 300 degrees.
Place flour in a large bowl and toss the short rib in the flower mixture, lightly coating each side. Bring your Dutch oven or cast iron to medium high heat and add a generous amount of coconut oil to the pan.
Sear the meaty side of the short ribs for a few minutes to form a nice browned crust. Remove from heat and sprinkle with salt. Once all short rib is browned place back in the dutch oven adding the beef stock. Cover tightly with the lid and place in oven.
This will cook for around 2- 2.5 hrs. Check back around hr 1 to make sure all moisture has not cooked away and add a bit more if needed. Check for tenderness at hr 2 and if you prefer a bit more tender go another 30 minutes.
While the short ribs are cooking prepare your BBQ sauce, jalapeno carrot mixture and slaw.
Prepare the green apple, cabbage slaw. Julien cut the green apple, leaving the skin on, and shred the red cabbage. Add to a large mixing bowl with avocado mayo and salt and pepper.
Prepare your cornbread mixture so it can be placed in the oven as soon as your short ribs come out.
If you plan to make the potato salad start by bringing a large pot with salt to boil. Rinse your potatoes and cut them into 4’s, leave the skin on. Add potatoes to boiling water and cook for around 7-10 minutes. Check to see if fork tender and drain from the water and allow to cool.
Dice your shallots and sauté on medium low heat in a tab of butter. Cook shallots down around 5 minutes allowing them to become translucent. Remove from heat to allow to cool.
In mixing bowl add mayo, mustard, dill pickle salt, fresh thyme, and crushed red pepper if desired. Once potatoes and shallots have cooled add to the mixing bowl mixture tossing evenly in sauce. Taste and if needed, salt and pepper or add any additional desired seasoning. If it tastes dry add more mayo or mustard.
Place potato salad in the fridge to allow it to set, at least an hr before eating.
Once your meat finishes remove from oven and place on a cutting board to cool. Follow baking instructions for corn bread and place in the oven.
Once the meat has cooled, shred off the bone, place in a mixing bowl and cover in BBQ sauce. When it is time to eat turn your grill on high or you can always broil on high in the oven.
Sear the meat to allow sauce to caramelize.
I prefer mine open face, so I like to cut the cornbread in half and layer meat, extra BBQ sauce, slaw and jalapeno carrot mixture. Add a big scoop of potato salad on the side and enjoy!!
