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Since I don’t have an outside grill anymore, I “grill” (broil) all my grill dishes in my oven under the broiler on high heat.
Cooking for myself only, this works great for me, it gives me the sought-after “Maillard Reaction”, requires no lengthy grill preparation and on top of all, saves a lot of cleaning effort 🙂
Today I had some delicious beef ribs and a hearty hasselback potato, accompanied by some leftover chimichurri from my last steak dinner. Life is Good !
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Bon Appetit ! ¡buen provecho!
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More about Chimichurri
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More about Maillard Reaction
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More Hasselback Potatoes
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More Grilled Beef Ribs on ChefsOpinion
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Broiled Beef Ribs With Chimichurri And Hasselback Potato
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Broiled Beef Ribs With Chimichurri And Hasselback Potato
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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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- cut slices across the potato the short way about 1/8 to 1/4 inch apart, making sure to cut down but not all the way through the potato, so the slices stay connected at the bottom and don’t fall apart
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- brush the potato generously with butter or olive oil, then season with kosher salt and cayenne pepper, bake at 400F until done, about 45 minutes; while baking, brush often with more butter or olive oil
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- beef ribs, cut thin across the bones
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- season with soy sauce, kosher salt, cayenne pepper, granulated garlic, dried oregano and dried thyme
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- spread ribs on oven rack, brush with olive oil
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- broil (or grill) on high heat on both sides until lightly charred but still medium rare and juicy
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- to serve, drizzle generously with chimichurri
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- Broiled Beef Ribs With Chimichurri And Hasselback Potato
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- Broiled Beef Ribs With Chimichurri And Hasselback Potato
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