Grilled Short Ribs
Nam Pla, Angostura Bitters, Mint, Cilantro, Lime
Chef Tristen Epps | Miami
Yield: 4 servings
Adapted by StarChefs | december 2022
INGREDIENTS:
2 tablespoons brunoise ginger
2 tablespoons brunoise shallot
1 teaspoon thinly sliced Thai chile
4 tablespoons fish sauce
1 tablespoon Angostura cocoa bitters
2 tablespoons chiffonade mint
1 tablespoon chiffonade cilantro stems
5 tablespoons lime juice
3 tablespoons palm sugar
1½ pounds short ribs
METHOD:
In a bowl, combine all ingredients except the short ribs and whisk until sugar is completely dissolved. Pour half the mixture into a non-reactive container and refrigerate overnight. Place the short ribs into the bowl with the remaining marinade. Toss to coat. Cover and refrigerate overnight.
The next day, prepare and heat a charcoal grill. Remove Short Ribs from marinade and grill to desired doneness. Let rest. In a small saucepan, warm the reserved marinade. Transfer Short Ribs to a serving plate and spoon warmed marinade over the top.
