Shorty & Mash Recipe

Time2h 30m

Serves2

10 oz French-cut short rib, golden BBQ glaze, mashed potatoes, grilled asparagus

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Ingredients

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1
Season the Short Rib
Sprinkle the French-cut short rib with salt and black pepper on both sides.
2
Sear the Short Rib
In a large skillet over medium-high heat, add 1 tablespoon of olive oil. Once hot, add the short rib and sear for about 3-4 minutes on each side until browned.
3
Bake with BBQ Glaze
Preheat your oven to 300°F (150°C). Transfer the seared short rib to a baking dish, brush generously with golden BBQ glaze, and cover with foil. Bake for 2 hours or until fork-tender.

4
Prepare the Potatoes
Peel and chop potatoes into quarters. Place them in a large pot and cover with cold water. Add 1 teaspoon of salt.
5
Boil the Potatoes
Bring the pot to a boil over medium-high heat. Once boiling, reduce heat to medium and cook for 15-20 minutes or until potatoes are fork-tender.
6
Mash the Potatoes
Drain the potatoes and return them to the pot. Add butter and mash until smooth. Adjust seasoning with salt and pepper to taste.

7
Prepare the Asparagus
Wash the asparagus and trim the tough ends. Toss with remaining tablespoon of olive oil, salt, and pepper.
8
Grill the Asparagus
Preheat a grill or grill pan over medium heat. Grill the asparagus for about 5-7 minutes, turning occasionally, until tender and charred.

9
Plate the Meal
On a plate, serve a generous scoop of mashed potatoes, place the BBQ-glazed short rib alongside, and arrange the grilled asparagus. Drizzle any remaining BBQ glaze over the short rib.