Though incredibly easy to make, our Black Pepper Crusted Short Ribs takes a little patience. It cooks low and slow across four hours in a smoker or grill set to medium temperature. The prolonged cook time allows for the tenderizing rendering of fats, and for the simple, forthright flavors of black pepper and coriander seeds to permeate the meat.
For the perfect bite, spoon a little Pickled Golden Pepper Salad and some Roasted Corn Hash Relish onto your plate to add their intriguing tang and sweetness. Begin with 100% grassfed beef from Pittsburgher Highland Farm.
Beer Pairing from Burghers for Black Pepper Crusted Short Ribs
Roots & Resilience Black IPA: Made in collaboration with Burghers’ local Black brewing colleagues. Balanced bitter and roast will work nicely with the savory heat of blackening seasonings and the bright citrus finish will elevate the queso and Chipotle with some additional acidity.
Black Pepper Crusted Short Ribs
- Yield: Serves 6 guests 1x
Description
Treat your guests to a real BBQ.
Ingredients
- 6 bone-in short ribs
- 1 cup black pepper, coarsely ground
- 1 tbsp coriander seeds, crushed
- 2 tbsp salt
For the roasted corn hash:
- 10 ears of corn, shucked and cleaned.
- 4 Yukon Gold potatoes, medium-large size
- ½ cup onion, diced small
- ½ cup red pepper, cleaned and diced small
- 4 tbsp butter, unsalted
- Salt and pepper to taste
For the pickled golden pepper salad:
- 12 yellow baby peppers, cut into ¼ inch rings, seeds removed
- ½ cup sugar
- 1 tbsp sherry vinegar
- 2 tbsp olive oil
- 1 pinch salt
- 1 fennel bulb, quartered, shaved thin
- 3 oranges, peeled, and cut into segments
- ½ cup parsley, roughly chopped
- Salt and pepper to taste
Instructions
- Preheat smoker or grill to 265 degrees or medium heat.
- Mix short ribs with seasoning mixture.
- Place in smoker for 3.5 hours at 265 degrees, or 3.5 hours on grill over medium-low heat.
- Once meat is tender but not falling off the bone, remove and wrap in butcher paper or foil. Place on smoker or grill for an additional 30 minutes.
- If meat begins to darken before it is tender, wrap the meat in butcher paper or foil. Allow to cook remaining time wrapped.
- Remove wrapped meat and keep warm until plating.
For the roasted corn hash:
- Preheat grill to medium-high heat.
- Place corn on the grill and cook evenly on all sides until slightly charred.
- Remove and allow to cool.
- In large sauté pan over medium-high heat, add the butter and potatoes.
- Season with salt and pepper.
- Once potatoes begin to soften slightly, add the onions and peppers. Mix and sauté until even and uniform. Stirring consistently to keep from sticking.
- Cut the corn away from the cob and add to sauté pan with potato mixture.
- Continue to cook until potatoes are fork-tender and mixture is cooked evenly. Slightly golden brown.
- Adjust seasoning as desired.
- Reserve warm until plating.
For the pickled golden pepper salad:
- In a medium-sized mixing bowl combine peppers, sugar, vinegar, and olive oil. Mix until uniform. Cover and refrigerate for 2 hours or overnight if desired.
- Combine fennel, orange, and pepper mixture. Mix until uniform.
- Season with salt and pepper.
- Reserve for plating.
To plate:
- Place 2-3 tbsp of corn hash onto center of the plate.
- Place 1 short rib per plate on top of the corn hash.
- Evenly distribute the pepper salad between all plates. Drizzle with remaining liquid in mixing bowl.
Recipes and Styling by Chef Kevin Hermann, 408 Heirloom
Beer Pairing by Neil Glausier, Burghers
Photography by Dave Bryce
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