Recipe by Chef Rob Rainford.
Miami-cut short ribs are a thin cut of beef rib. For best results they should be approximately . inch thick. Ask your butcher for these.
1/3 cup low-sodium soy sauce
1/3 cup mirin (sweet cooking rice wine)
1/3 cup rice wine vinegar
3 tbsp olive oil (approximately)
1 tbsp liquid honey
1 tsp hot sauce
3 lb Miami-cut short ribs
2 crusty French baguettes
2 cups shredded smoked mozzarella
1 1/2 tsp packed brown sugar
1 1/2 tsp paprika
1 1/2 tsp freshly ground black pepper
1 1/2 tsp garlic powder
1 1/2 tsp dried oregano leaves
1 1/2 tsp ground cumin
1 1/2 tsp dried thyme leaves
1 1/2 tsp cayenne
1 1/2 tsp dry mustard
1/4 tsp kosher salt (approximately)
For the short ribs, stir together the soy, mirin, rice wine vinegar, 2 tbsp olive oil, honey and hot sauce in a large bowl until combined. Place the ribs in the marinade mixture and marinate in the fridge for at least 2 hours, or up to 8 hours if time permits.
Meanwhile, mix together all the ingredients for the dry rub.
Fire up your charcoal or preheat your gas grill. You need a medium-high grilling temp of around 350°F. Prep the grill for cooking over direct heat.
Shake off excess marinade from the ribs and pat them dry with paper towels. Brush the ribs lightly with the remaining olive oil and rub the spice mixture all over the meat.
Place ribs on the grill and cook for 5 minutes per side for medium-rare.
Trim the rounded ends from each baguette and cut the baguettes in half lengthwise. Remove the bones from the meat and discard. Pile the meat high on the bottom halves of the baguette and top with cheese. Replace the tops of the baguette and cut each into five pieces.
Tip: Don’t skip even the shortest quick marinating time here because a little flavor is better than no flavor. Avoid turning ribs too often; the meat will not scorch and will benefit from direct heat.
For more recipes by Chef Rob Rainford, pick up a copy of his latest book Born to Grill.