“Think in the morning. Act in the noon, Eat in the evening. Sleep in the night.”
Grilled Short Ribs with Citrus and Parsley
There is nothing I enjoy more than spending a Saturday morning at the beautiful and historic St. Lawrence Market in downtown Toronto.
A browse through a few cookbooks and a few more cooking mags before heading out then home with the bounty to prepare… so in other words a day of planning for, shopping for and cooking… and let’s not forget the best part – eating!
St. Lawrence Market (as viewed from Front St.)
Sadly I didn’t catch the didgeridoo player in this shot, but he was there, oh yes he was… didgeri-dooing his little heart out.
The haul! Such delicious promise
There should be an onion in this pic but someone could not wait to get started on the marinade.
A marinade so simple and fresh, and the aroma! Oh My!
Three hours may seem like a long time, but give these little devils the time they require and I promise that you will not be disappointed. The outcome was possibly the freshest and most deliciously flavoured grilled meat we at Be Still & Eat HQ have ever eaten!
This recipe for short ribs is very moderately adapted from Bon Apetit. And it should be noted that the BBQ was manned by the grilling expert which Be Still & Eat is lucky enough to have in residence. Such grill skill!
Look for the side dish recipe of Grilled Eggplant and Charred Greens with Spiced Yogurt right here on Be Still & Eat next week.
Wine pairing: Another one added well after the fact… I’m slowly filling in all the blanks with the cooperation of my brother and his amazing recommendations. GK suggests …”A really nice and big Cab Sauv or a good quality Ontario Cab Franc.”
Enjoy & Namaste!
- 4 lbs beef short ribs, very meaty
- 1 medium sweet (Vidalia) onion, thinly sliced
- ¾ cup fresh squeezed orange juice
- ⅓ cup fresh squeezed lime juice
- ⅓ cup olive oil
- ½ cup chopped flat leaf parsley
- 1 tsp lemon zest
- S&P to taste
- Season ribs with S&P
- Place in shallow dish with onion, orange and lime juice oil and parsley
- Toss to coat
- Cover and chill for 3 + hours
- Grill on med hi heat to brown on all sides
- Move to indirect heat for one further hour at least
- Remove some from bone, leaving some on bone for presentation
- Season with S&P as necessary and serve topped with lemon zest and a few parsley leaves