When you think men, you think meat. If you want to get a man's heart fluttering, serve him the biggest, juiciest slab of meat you can find. For Father's Day we couldn't think of anything more perfect to serve than melt-in-your-mouth beef short ribs. This recipe is an adaption of an amazing recipe from Steven Raichlen. It combines the layered flavors of the Chinese 5 Spice with the irresistible sweetness of the hoisin. They are the perfect gift for that special guy. One bite can turn any frown upside-down.
5 SPICE BEEF SHORT RIBS
Prep Time: Overnight - allowing the ribs to dry brine
Cook Time: 4 hours
Serves: 4 to 6
Recommended Pellets: Cherry
3 to 4 pounds beef short ribs, bone-in
For the rub:
2 tablespoons Chinese 5-spice powder
1 tablespoon teaspoon fine grained sea salt
2 teaspoons sugar
2 teaspoons ground white pepper (you can substitute black pepper)
For the sauce:
1 cup hoisin sauce
1/3 cup dry sherry
1/3 cup soy sauce
1/4 cup sugar
1/4 cup ketchup
2 tablespoons unseasoned rice vinegar, or more to taste
2 cloves garlic, minced
1 tablespoon peeled, minced ginger
2 scallions, white and green parts minced
Combine all of the ingredients for the rub in a small bowl. Liberally coat the ribs with the rub on all sides. Cover the ribs in plastic wrap and refrigerate overnight.
When ready to cook start the Traeger on Smoke with the lid open for 4 to 5 minutes (until the fire is established). Put the short ribs directly onto the grill grate and smoke for 2 hours.
Then set Traeger to 250 degrees F. Wrap the ribs in foil and cook for 2 more hours. (If they're not tender after that, return the foiled ribs to the grill until tender.)
While the ribs are smoking, combine all of the ingredients for the sauce in a medium saucepan. Cook over low heat, stirring frequently, until the sauce thickens slightly, about 10 minutes. Remove from the heat and set aside to cool.
When the ribs are done, brush them all over with sauce.
Return the ribs to the grill out of the foil and cook them until the sauce is set. (about 10 minutes)
Serve with remaining sauce and a few chopped chives.