Beef Short Rib and Vegetable Kabobs. In a large mixing bowl add all the vegetables, beef, olive oil, and beef rub. Toss to coat with oil and rub. Place the meat and vegetables on a skewers, alternating between each item.
Serve with sautéed Asian-style broccoli and a mountain of steamed rice, or beside some sundubu jigae. by Kim Laidlaw.
Set aside remaining marinade for basting.
Drain and discard marinade from beef.
You can cook Beef Short Rib and Vegetable Kabobs using 32 ingredients and 11 steps. Here is how you cook it.
Ingredients of Beef Short Rib and Vegetable Kabobs
- It's of Steak Vinegarette.
- Prepare 1 cup of Extra Virgin Olive Oil.
- It's 1 cup of Balsamic Vinegar.
- It's 3 tbsp of A-1 Steak Sauce.
- You need 1 tbsp of Brown Mustard.
- You need 1 tbsp of White Sugar.
- Prepare 1 tsp of Better Than Bullion - Beef.
- You need 1 tsp of Dried Chopped Parsley.
- You need 1 tsp of Dried Chopped Chives.
- It's 1 tsp of Coarse Sea Salt.
- You need 1 tsp of Ground Black Pepper.
- You need 1 tsp of Garlic Powder.
- Prepare 1 tsp of Cumin Powder.
- Prepare 1 tsp of Rosemary Powder.
- It's 1 tsp of Celery Salt.
- You need of Kabobs.
- You need 1 1/2 lb of Boneless Beef Short Ribs.
- You need 1 medium of Onion.
- You need 8 oz of Fresh White Mushrooms.
- Prepare 8 oz of Fresh Brussels Sprouts.
- Prepare 3 large of Carrots.
- It's 2 tbsp of Extra Virgin Olive Oil.
- It's 2 tsp of Beef Rub.
- It's of Beef Rub.
- You need 1 cup of Kosher Salt.
- You need 1/4 cup of Ground Black Pepper.
- It's 2 tbsp of Garlic Powder.
- Prepare 1 tbsp of Ancho Chili Seasoning.
- It's 2 tsp of Cumin Powder.
- It's 1 tsp of Celery Salt.
- Prepare 1 tsp of Cocoa Powder.
- You need 1 tsp of Rosemary Powder.
Mix to combine and then add garlic, olive oil, and lemon juice. Pour the mixture into a marinator or a plastic Ziploc bag and add the cut cubes of beef short ribs. While the beef marinades, soak your wooden skewers in a bowl or sink of cold water. In a small bowl, combine vinegar, lemon juice, garlic powder, salt, pepper and olive oil.
Beef Short Rib and Vegetable Kabobs instructions
- Add all the ingredients for the vinegarette in a mixing bowl. Whisk to to thoroughly combine. Cover and let sit at room temp for a couple of hours to let the flavors meld..
- Combine all the ingredients for the beef rub. Note: Using an old plastic take out container to shake the rub together works great and is a good way to store this rub for later use..
- Preheat your grill to 450°F..
- Cut the beef short ribs into 1 inch cubes..
- Cut carrots into 1 inch long chunks..
- Rough chop the onion..
- In a large mixing bowl add all the vegetables, beef, olive oil, and beef rub. Toss to coat with oil and rub..
- Place the meat and vegetables on a skewers, alternating between each item. CAUTION: Take care when skewering the carrots and Brussels sprouts. Place the vegetable on a cutting board and pierce from the top with skewer, down into the carrot or sprout. This will prevent you from puncturing your own hand..
- Grill the skewers on the grill for about 10 minutes and the flip the skewers and cook for an additional 10 to 15 minutes..
- Remove from the grill. Plate and drizzle with the steak vinegarette..
- Serve and enjoy..
Pour into a large resealable plastic bag; add the beef. Coat broiler pan or grill rack with nonstick cooking spray; heat broiler or grill. Drain and discard marinade from beef. Search through our best beef short rib recipes and impress your friends and family with this rich, tender, and elegant cut of meat.. Butternut squash might be fall's most versatile (and beloved!) vegetable.
