With all the other cuts of beef in contention for grilling, short ribs often get overlooked. They aren't the most tender cut of beef, it's true, but when it comes to great grilled-beef flavor, they are hard to beat. A simple rub of salt and pepper and a quick splash of vinegar are all they need by way of prep.
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Heat a gas grill to medium-high or build a strong charcoal fire.
Grill the ribs, turning them once, until well browned, even charred here and there, about 6 minutes per side. The ribs should be just a touch rarer than medium-anything less and they will be very chewy. Let them rest 4 to 5 minutes before serving.
This is a standard Mexican salsa that you find everywhere in Mexico. Tomatillos have a natural acidic and fresh note that gives them a little sparkle. (They keep that sparkle even after they're cooked.) Tomatillo salsa is a natural with the flavors of grilled meat, but it is a great do-ahead, have-on-hand salsa to freshen up anything off the grill or out of a skillet.
Scrape the mixture into a small saucepan. Season lightly with salt and bring to a boil over medium heat. Cook, stirring occasionally, until most of the liquid is boiled off and the salsa looks relish-y, about 15 minutes. Cool before using. The sauce can be refrigerated for up to 1 week. If refrigerated, you may want to add a little salt and/or lime juice to the salsa before serving.
Yield: about 4 cups
Prep Time: 15 minutes
Cook Time: 25 minutes
Ease of preparation: easy