Cross-cut short ribs with herb sauce from Thank You for Smoking: Fun and Fearless Recipes Cooked with a Whiff of Wood Fire on Your Grill or Smoker (page 194) by Paula Disbrowe

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute marjoram for fresh oregano, and chile pequin flakes for dried red pepper flakes. Marinate 1 hour.

  • sosayi on June 06, 2019

    Fabulous herb sauce, it was perfectly balanced as-is, with no need to adjust. We'll be making this again (especially with an overactive oregano plant), but will probably substitute a skirt or flank steak for the flanken-style short ribs, as my husband wasn't a huge fan.

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