Savor Grilled Boneless Short Ribs with Mango Slaw
Grilled Boneless Short Ribs with Mango Slaw
Grilled Boneless Short Ribs with Mango Slaw
Ingredients
- 1/3 cup apple cider vinegar
- 6 teaspoons brown sugar, lightly packed
- 3 tablespoons vegetable oil, plus additional for grilling
- 4 cups shredded red cabbage, tightly packed (approximately 1/2 small head)
- 1 red bell pepper, sliced into matchsticks
- 1 jalapeño pepper, thinly sliced (seeds removed for milder flavor)
- 1 ripe mango, peeled and sliced thinly
- Kosher salt and freshly ground black pepper
- 1 teaspoon chipotle chili powder
- 1 1/2 pounds boneless beef chuck short ribs
- 1 cup fresh parsley, packed
- 1/3 cup chopped roasted and salted cashews
Instructions
Step 1
Start by bringing your grill up to a medium heat, aiming for about 350°F to 400°F. This temperature is perfect for achieving those lovely grill marks while keeping the meat juicy. While the grill heats up, grab a large bowl and whisk together ¼ cup of vinegar, the 4 teaspoons of brown sugar, and 2 tablespoons of vegetable oil until the sugar dissolves and everything is well combined. Next, toss in your shredded cabbage, diced bell pepper, sliced jalapeño, and diced mango. Give everything a good mix to ensure the veggies are evenly coated in that tangy dressing. Don't forget to sprinkle in some salt and pepper to taste! Once that’s done, pop the bowl in the refrigerator to let the flavors meld while you prepare the ribs. You’re well on your way to a delicious meal!
Step 2
In a small bowl, combine the remaining 2 teaspoons of brown sugar with the chile powder to create a flavorful spice mixture. Season your short ribs generously with salt and pepper, ensuring every side is well-coated. Then, take the spice blend and rub it all over the short ribs, making sure they’re evenly covered for that perfect kick of flavor. Before you start grilling, oil the grill grates to prevent sticking and to help achieve those beautiful grill marks. Preheat your grill to medium-high heat, then place the seasoned short ribs on the grates. Grill them for about 10 to 12 minutes, turning occasionally, until they’re beautifully marked and reach a medium-rare doneness. You’ll know they’re ready when they have a nice golden-brown crust on all sides. Once done, transfer the short ribs to a cutting board and let them rest for 5 minutes to lock in all those delicious juices.
Step 3
Once your slaw is ready, it’s time to add some extra flavor and texture. Gently fold in the chopped parsley and the cashews, making sure everything is evenly distributed. The fresh parsley will brighten up the slaw, while the cashews will add a delightful crunch. Now, let’s move on to the short ribs. Take the grilled short ribs and let them rest for about 5 minutes. This helps the juices redistribute, making each bite tender and juicy. After resting, grab a sharp knife and slice the ribs thinly against the grain—this is key for tenderness. Serve the beautifully sliced short ribs alongside your vibrant mango slaw, and get ready to enjoy a dish that’s visually stunning!
Nutrition Information
My Tip
For perfectly tender grilled short ribs, make sure to let them rest for at least 5 minutes after grilling. This allows the juices to redistribute, ensuring each slice is juicy and flavorful. Don't skip this step!
Leftovers
To store your grilled boneless short ribs, place them in an airtight container in the fridge, where they’ll stay fresh for up to 3 days. When you’re ready to enjoy them again, reheat gently in a skillet over medium heat, adding a splash of water or broth to keep them moist and tender.
Make It Your Own
For a fresh twist, swap the mango for a ripe avocado, adding creaminess to the slaw. You can also replace the apple cider vinegar with lime juice for a zesty kick that pairs beautifully with the grilled short ribs.