Ingredients
- 4 pounds grass-fed beef short ribs, cut 1/2″ thick, bone in
- 4 tablespoons organic soy-based miso paste
- 1 teaspoon brown sugar
- 2 cloves garlic
- 1 tablespoon sesame oil
- 2 tablespoons sesame seeds
- 1 pound mixed summer squash and zucchini (I like to find all different shapes and colors at the farmers market)
- 1 shallot, thinly sliced
- 1/4 cup Arbequina olive oil
- juice and zest of 1 lemon
- 1 tablespoon rice vinegar
- a few sprigs of thyme
- a few leaves of basil, thinly minced
Instructions
- Using the heel of a heavy chef’s knife, carefully tenderize the meat of the short ribs thoroughly.
- With a food processor or handheld blender, combine miso, brown sugar, garlic, and sesame oil and process until smooth. With a rubber spatula, spread miso mixture evenly on the short ribs and set aside in a covered container in the refrigerator for a few hours or preferably overnight.
- Pre-heat grill to high.
- Slice one or two summer squash into paper-thin coins on a mandoline and season with salt, pepper, and a squeeze of lemon juice and a drizzle of olive oil and set aside.
- With the remaining summer squash, season with salt and pepper, drizzle with olive oil, and grill quickly over high heat until nicely charred and just barely cooked through.
- Remove to a large mixing bowl and add lemon zest and juice, olive oil, rice vinegar, and herbs to complete the vinaigrette. Set aside.
- Grill the ribs over high heat, turning frequently, until cooked through and nicely glazed, about 4 minutes per side. Plate ribs in a pile on a large platter and top with grilled squash vinaigrette.
- Garnish with sliced raw squash and serve family style.