Recipes

To Grill: Short Ribs, Rainbow Carrots and Charred Sugar Snap Peas Recipe

Lets get back to the social meal at the table

// September 11, 2016

I always love trying new food, especially when it comes to entertaining. We were chatting with food stylist Mariana Velasquez at an event where she was speaking about food styling and taste making. While Mariana being a food stylist is a job description that most understand, she’s also a taste maker. She considers style and trends not only with her ideas about food, but also beyond the table, plus she’s incredibly fashionable and stylish, making chic look effortless. Today she is sharing her short ribs, rainbow carrots and charred sugar snap peas recipes.

There is nothing better in my eyes than sharing a social meal. Big platters spilling over the edge, ready to be shared around the table. In our home, everyone who comes to the table is family, and we don’t mind if you pass the bread with your hands! Take a big spoonful, pass the wine and enjoy everyones company.

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Grilled Short Ribs with Salsa Verde & tossed Bibb Lettuce Recipe

Serves 4 to 6

  • 2 tablespoons olive oil
  • 6 pounds meaty bone in beef short ribs
  • salt and pepper
  • 3 garlic cloves
  • 1 jalapeno chili, deveined and seeded, chopped
  • 2 Thai red chilies, deveined and seeded, chopped
  • 1 piece ginger root
  • 4 cups beef broth
  • 1 head of butter lettuce to serve

 

Salsa Verde

  • 1 cup flat leaf parsley
  • ½ cup cilantro
  • ½ cup lovage
  • ¼ cup mint
  • ½ cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • sea salt and pepper

Directions

  1. Preheat oven to 325 degrees.
  2. Pat dry short ribs using a paper towel, this will ensure a nice sear. Season the meat liberally with salt and pepper. Heat a 10 inch cast iron skilled either on you grill or on the stovetop. Add olive oil and brown the ribs on all sides.
  3. Remove to a plate, add garlic, chilies, ginger and broth to the pan and bring to a boil. Return meat and all its juices to the simmering broth, cover and cook in the preheated oven until the meat is tender, about 1 hour and 45 minutes to 2 hours. Remove ribs from the broth and strain – his will be your sauce – set aside to cool. Once the sauce is cool skim the fat and you will have a lovely, clear meaty elixir of a sauce.
  4. Pre heat your charcoal or gas grill.
  5. Grill ribs until charred, the dark bits will add depth to the flavor of the meat and will give a delicious texture, 3 to 4 minutes per side.
  6. Serve off the bone on a platter with Lettuce leaves, reserved warm sauce and salsa verde.

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Grilled Rainbow Carrots Recipe

  • 1 bunch (10 to 12 each) rainbow carrots, peeled and halved lengthwise
  • 1 tablespoon olive oil
  • 1 lime zested and juiced
  • sea salt and pepper

 Directions

  1. Preheat gar or charcoal grill.
  2. Toss carrots with oil, lime zest and season with salt and pepper.
  3. Grill over high heat flat side down first until carrots are tender and yet crisp and have charred marks, about 8 to 10 minutes, flip over and grill for another 3 to 4 minutes until the other side is also nice and charred.
  4. Serve on a platter with lime juice and a dash of extra salt.

 hob_mariana_velasquez_snappeas_ricotta

 Charred Sugar Snap Peas with Goats’ Milk Ricotta Recipe

  • 2 pounds sugar snap peas, trimmed
  • 1 tablespoon olive oil
  • ¼ cup goats milk fresh ricotta cheese (we like Edgwick Farm)
  • 2 tablespoons mint leaves
  • sea salt and pepper

Directions

  1. Preheat gar or charcoal grill.
  2. Toss peas with 1 tablespoon olive oil. Season with salt and pepper and place on the grill, being careful that they don’t fall through in between the grill’s grates or use a vegetable grill basket. Grill until peas turn bright green and begin to burst and darken.
  3. Serve on a platter with remaining olive oil, cheese and mint leaves scattered.
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