Red pepper and vinegar-marinated and grilled beef short ribs.
Yield: 24 appetizers
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1. Cut each rib across bone into 1/2-inch pieces.
|Beef Short Plate, Short Ribs, trimmed (IMPS/NAMP 123A)||7 1/2 pounds|
2. Combine oil, ketchup, vinegar, cilantro, red pepper flakes, hot pepper sauce, salt and black pepper; reserve 1 cup. Pour remaining marinade over ribs. Refrigerate 8 to 24 hours.
3. Remove ribs from marinade; discard marinade.
4. For each serving: Grill 4 rib pieces to medium-rare, about 4 minutes, basting with reserved marinade and turning once.
5. Plate ribs.
|Olive oil||3 cups|
|Red wine vinegar||1/3 cup|
|Cilantro, chopped||3 ounces|
|Red pepper flakes||1 - 2 tablespoons|
|Hot pepper sauce||1 - 1 1/2 teaspoons|
|Ground black pepper||1 teaspoon|
Nutrition information per serving: 281 calories; 23 g fat(6 g saturated fat; 14 g monounsaturated fat); 49 mg cholesterol; 132 mg sodium; 1 g carbohydrate; 0.1 g fiber; 16 g protein; 3.5 mg niacin; 0.2 mg vitamin B6; 1.8 mg vitamin B12; 1.9 mg iron; 11.8 mg selenium; 4.2 mg zinc; 62.6 mg choline.
This recipe is an excellent source of protein, vitamin B12 and zinc; and a good source of niacin, vitamin B6, iron, selenium and choline