BBQ Cocoa Rubbed Beef Short Ribs

with Garlic Potatoes and Creamy Coleslaw

30 min

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Contains: Milk, Sulphites, Egg, Wheat, Soy, Gluten, Mustard

May Contain: Sesame, Tree Nuts, Peanuts, Fish, Shellfish

What We'll Send

Maple Syrup
Garlic
Baby Boomer Potatoes
Red Pepper Flakes
Apple Cider Vinegar
Kewpie Mayo
Coleslaw (Green Cabbage, Red Cabbage, Carrot)
Short Ribs
Spice Blend
Smoked Paprika, Chili Powder, Granulated Garlic, Cinnamon, Cocoa Powder, Oregano
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, dairy, soy, eggs, wheat, gluten, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.
This recipe contains milk, dairy, sulphites, egg, gluten, wheat, soy, mustard, and beef.

Nutrition
Calories 914
Fat 62g
Protein 49g
Carbohydrates 42g

What You'll Need

Cooking Directions

1

BBQ Instructions:

 

1: Marinate Short Ribs

Turn BBQ on high. Drain short ribs and pat dry with paper towel. Place short ribs in a wide shallow bowl. Add spice blend and ¼ tsp. (½ tsp. for 4 servings) salt to bowl. Stir to combine. Sprinkle half of the spice blend mixture over short ribs. With clean fingers, rub spices into meat. Wash hands with hot soapy water. 



2: Cook Potatoes

Bring 2 litres (4 litres for 4 servings) salted water to boil in a medium pot. Wash potatoes and slice any potatoes over 1.5 inches wide in half. Once water boils, add potatoes. Cook for 12-14 minutes until fork tender. Drain potatoes in a fine mesh sieve. Add potatoes back to pot along with 1 tbsp. (2 tbsp. for 4 servings) butter, garlic, and the following to taste: red pepper flakes, salt and pepper. 

 

3: Prepare Coleslaw

Meanwhile, in a medium bowl, combine coleslaw, kewpie mayo, half of the apple cider vinegar, and salt and pepper to taste. 

 

4: Prepare Short Rib Glaze

In a small bowl, stir together remaining spice blend and apple cider vinegar, maple syrup, 1 tbsp. (2 tbsp. for 4 servings) olive oil, and salt and pepper to taste. 

 

5: Cook Short Ribs

Place short ribs on hot grill. Brush top of ribs with glaze. Cook for 6-7 minutes until ribs are cooked to 140°F, flipping every 2 minutes to brush glaze on ribs, making sure both sides of ribs are evenly glazed.

 

6: Plate + Serve

Transfer garlic potatoes to large plates. Add coleslaw and three short ribs per plate. Enjoy! 

2

Oven/stovetop Instructions 

 

1: Marinate Short Ribs

Turn broiler to 500°F or high. Move rack to about 8 inches from top of oven. Drain short ribs and pat dry with paper towel. In a large shallow bowl, combine half of the spice blend and ¼ tsp. (½ tsp. for 4 servings) salt. Add short ribs to bowl. Toss to coat ribs with spice mixture. Wash hands with hot soapy water. 

 

2: Cook Potatoes

Bring 2 litres (4 litres for 4 servings) salted water to boil in a medium pot. Wash potatoes and slice any potatoes over 1.5 inches wide in half. Once water boils, add potatoes. Cook for 12-14 minutes until fork tender. Drain potatoes in a fine mesh sieve. Add potatoes back to pot along with 1 tbsp. (2 tbsp. for 4 servings) butter, garlic, and the following to taste: red pepper flakes, salt and pepper. 

 

3: Prepare Coleslaw

Meanwhile, in a medium bowl, combine coleslaw, kewpie mayo, half of the apple cider vinegar, and salt and pepper to taste. 

 

4: Prepare Short Rib Glaze

In a small bowl, stir together remaining spice blend and apple cider vinegar, maple syrup, 1 tbsp. (2 tbsp. for 4 servings) olive oil, and salt and pepper to taste. 

 

5: Cook Short Ribs

Line a baking sheet with foil. Place short ribs on baking sheet in a single layer, leaving space between ribs. Brush top of ribs with glaze and place baking sheet on highest oven rack. Cook ribs for 3-4 minutes. Remove ribs from oven, flip short ribs and brush other side with glaze. Return baking sheet to oven and cook for another 3-4 minutes, or until internal temperature is 165°F. 

 

6: Plate + Serve

Transfer garlic potatoes to large plates. Add coleslaw and three short ribs per plate. Enjoy! 

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