Grilled Short Rib with Garlic Butter Recipe

The short rib is cut from the front part of the beef rib and is known for having a piece of bone attached. The fat within its fibers makes it one of the most popular cuts for barbecue.

With that in mind, we have selected a recipe that pairs this flavorful cut with a quinoa salad and confit cherry tomatoes, bringing a touch of lightness and enhancing its rich taste.

Ingredients

Short Rib:
1 piece of Estância 92 Short Rib

Quinoa Salad:

• 200g quinoa
• ½ carrot
• ½ celery stalk
• 80g cherry tomatoes
• ½ red onion
• Chopped parsley to taste
• Salt to taste
• 15ml olive oil
• Juice of 1 lemon

Confit Cherry Tomatoes:

• 200g cherry tomatoes
• 300ml olive oil

Instructions

Sear the short rib in a large, well-heated skillet on all sides. After searing, transfer it to the oven at 200°C (392°F) for 15 minutes. Let the meat rest for 10 minutes before slicing.

To prepare the quinoa salad, cook the quinoa in a saucepan with enough water to cover it. Once most of the water is absorbed, drain any excess and let it cool. Dice the carrot and celery, halve the cherry tomatoes, and finely chop the red onion. Add them to the cooled quinoa. Season with salt, lemon juice, and olive oil, then finish with chopped parsley.

For the confit cherry tomatoes, place the washed and dried cherry tomatoes in a skillet. Cover with olive oil and cook on low heat, ensuring it doesn’t boil or bubble. Slow cook for 15 to 20 minutes until tender and flavorful.

Slice the short rib, season with parrilla salt, and serve with the quinoa salad and confit tomatoes for a perfect balance of flavors.

Enjoy your meal!