Enter the baby bok choy! Chris does not like cabbage. Let me rephrase that: Chris does not like cabbage unless it's in coleslaw. So, when I was at the store and I saw that they had baby bok choy on sale, I thought why not grab some and see what simple dish I could come up with.
I don't know if the picture actually portrays the meat as being moist or not, but trust me when I say, the meat fell right off the bone and it was moist and delicious..... so moist and delicious, I wish I had more... right now.... mmmmmm!!!!
Beef Short Ribs with Grilled Baby Bok Choy
Created by Jenn's Food Journey
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon brown sugar
1/8 teaspoon garlic powder
1/8 tsp ground ginger
1/4 teaspoon onion powder
1 lb beef short ribs
2 Tablespoon soy sauce
1 Tablespoon water
2 teaspoons Sriracha
2 teaspoons sweet chili sauce
drop of sesame oil
2 heads baby bok choy, sliced in half lengthwise
olive oil (I used basil olive oil)
salt and pepper
In a small bowl, mix together the salt, pepper, brown sugar, garlic powder, ginger, and onion powder. Rub on all sides of the short ribs. Warp in plastic wrap and let sit in refrigerator for 1-2 hours.
Preheat oven or grill to 300 degrees F. In a bowl, combine the soy, water, Sriracha, sweet chili sauce, and sesame oil. Stir until well blended. Tear off a piece of aluminum foil big enough to hold the short ribs. Remove ribs from plastic wrap and place on aluminum foil. Pour soy mixture over ribs and seal the aluminum foil around the ribs. Place aluminum packet in oven/grill and cook for 1 hour. Reduce heat to 250 degrees and cook another 1 to 1 1/2 hours, or until the beef is fall off the bone tender. Remove from oven/grill and allow to rest for at least 5 minutes.
Meanwhile, preheat grill to 350 degrees (if not already using it). Drizzle olive oil over both sides of the cut bok choy and season with salt and pepper. Place directly over the fire and allow to grill for about 3-5 minutes per side. Carefully remove and serve along side short ribs. Enjoy!
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