Grilled Beef Short Rib Recipe

Ingredients:

• 1 tablespoon green tea rubs (a mixture of green tea leaves, sugar, and spices)
• 2 lbs (900g) beef short ribs, trimmed of excess fat
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 cup beef broth
• 1/2 cup red wine (optional)
• 1/2 cup barbecue sauce (homemade or store-bought)
• 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
• Salt and freshly ground black pepper
• 1/4 cup chopped fresh parsley, for garnish
• Optional: 1/4 cup toasted sesame seeds, for garnish

Instructions:

Prepare the Green Tea Rubs:

• Combine the green tea leaves, sugar, and spices in a small bowl to create the green tea rubs. This mixture will be used to season the beef short ribs.

Season the Beef Short Ribs:

• Pat the beef short ribs dry with paper towels. Rub the green tea rubs all over the ribs, pressing the rubs into the meat to ensure they adhere well.

Preheat the Grill:

• Preheat your grill to medium-high heat. If using a charcoal grill, arrange the coals for indirect heat.

Sear the Beef Short Ribs:

• Brush the short ribs with olive oil. Place the ribs on the grill and sear on all sides until browned, about 3-4 minutes per side. This will help lock in the flavors and create a nice crust.

Braise the Beef Short Ribs:

• In a large Dutch oven or oven-safe pot, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook until softened, about 3 minutes. Add the minced garlic and cook for an additional 1 minute, or until fragrant.
• Add the browned beef short ribs to the pot. Pour in the beef broth and red wine (if using). Add the barbecue sauce and dried or fresh thyme. Season with salt and pepper to taste.
• Bring the mixture to a simmer, then cover the pot with a lid or foil. Transfer the pot to a preheated oven at 325°F (165°C) and braise for 2.5 to 3 hours, or until the meat is tender and falling off the bones.

Finish and Serve:

• Remove the pot from the oven and let it cool slightly. Transfer the beef short ribs to a serving platter, discarding any excess fat or connective tissue.
• Skim off any excess fat from the braising liquid. If desired, blend the liquid until smooth to create a thicker sauce. Pour the sauce over the beef short ribs.
• Garnish with chopped fresh parsley and, if desired, toasted sesame seeds.
• Serve the Grilled Beef Short Ribs immediately, enjoying the tender, flavorful meat with the rich, savory sauce and the subtle hint of green tea from the rubs.