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MICHAEL SYMON Beef Ribs with Shaved Broccoli Salad

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ingredients
BEEF RIBS WITH SHAVED BROCCOLI SALAD

4 pound full plate beef short ribs (separated)
kosher salt and black pepper (to taste)
applewood chips (soaked in water)
1 recipe Michael’s Cleveland BBQ Sauce
SHAVED BROCCOLI SALAD
1/2 pound broccoli (yields about 4 cups shaved broccoli)
1/2 cup Greek yogurt
1/4 cup freshly squeezed orange juice
1 tablespoon apple cider vinegar
1/3 cup roasted salted cashews (roughly chopped)
1/4 cup dried cherries (roughly chopped)
kosher salt and freshly ground black pepper

directions
For the Beef Ribs: season the ribs well with kosher salt and freshly cracked black pepper. Refrigerate overnight.
The next day, remove the ribs from the refrigerator and let sit at room temperature for 30 minutes.
Preheat your outdoor grill by making a high-heat side and a low-heat side. (If using a charcoal grill, let the charcoal burn lower than you normally would. Move the charcoal to one side of the grill, creating a hot side and a low heat side.)
Wrap the soaked chips in foil and place on the high-heat side of the grill. Add the seasoned ribs to the low-heat side of the grill. Put the lid down and smoke ribs for 6-8 hours. Maintain the temperature of the grill at 225-250ºF by replenishing the charcoal and wood chips every hour and a half. Remove from the grill. Separate ribs. Serve with Michael’s Cleveland BBQ Sauce.
Alternative Oven-Roasting Method: preheat oven to 225ºF.
Place ribs on a sheet tray, cover with foil and place in the oven to slowly roast, for 4-6 hours. Remove from the oven and serve with Michael’s Cleveland BBQ Sauce.
For the Shaved Broccoli Salad: trim the ends of the broccoli stems. Then, separate the stems from the florets. Remove any outer leaves.
Using a Japanese mandolin or a food processor, shave the broccoli stems paper-thin, less than 1/8 inch thick. Then, shave the florets the same way.
In a large mixing bowl, whisk together the yogurt, orange juice, vinegar, salt and pepper. Add the broccoli, cashews and cherries and toss to coat. Serve immediately or refrigerate for at least one hour, to let the flavors meld.

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