This recipe for making short ribs is a must-have at your next barbecue. Short ribs are a delicious and typical cut from Argentina, but this homemade version will transport you there. The vegetables and balsamic glaze perfectly complement the cut and give it an even richer and deeper flavor.
1 red bell pepper, large, cut into strips 2 cm wide
1 green bell pepper, large, cut into strips 2 cm wide
1 zucchini, Italian, sliced thin
1 onion, in quarters
4 button mushrooms, medium
1 apple
1 tablespoon extra virgin olive oil
1 teaspoon dried oregano, shredded
50 milliliters balsamic vinegar
2 grams sea salt
4 grams black pepper, freshly ground
Preparation
1h
1h 30 mins
Low
Rub the pork with the spices one hour before cooking and season to taste with kosher salt and freshly ground black pepper before placing it on the grill.
Preheat the grill. Spray the grates with a bit of non-stick cooking spray.
In a large bowl, mix the bell peppers, zucchini, onion, mushrooms, and apple wedges. Add the oil and oregano, and stir until fully coated.
Place the vegetables on the grill and roast until they are somewhat crispy and have golden spots, about 6 to 8 minutes. Flip them and let them cook well.
Place the meat on the same grill and cook for 7 minutes per side, or to desired doneness.
Mix the balsamic vinegar, salt, and pepper in a small bowl and brush this over the vegetables. Serve hot.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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