Most grocers offer two varieties of beef short ribs — with the bone and without. For this recipe you'll want the boneless option. The bone-in cut is best for slow cooking. The boneless variety also is fine for slow cooking, but its marbling and big beefy flavour make it a great candidate for the grill, too.
SHORT RIB SLIDERS WITH SNOW PEA SLAW
Start to finish: 30 minutes
For the slaw:
1 cup snow peas, cut into long, skinny strips
1/2 cup grated carrot
1 tablespoon chopped fresh mint
1/4 cup golden raisins, chopped
1 tablespoon cider vinegar
Salt and ground black pepper
For the short ribs:
1 tablespoon brown sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Pinch cayenne pepper
1/2 teaspoon dried thyme
1 pound boneless short ribs, cut into 6 pieces
6 small buns
Heat the grill to high.
To make the slaw, in a medium bowl combine the snow peas, carrot, mint, raisins and vinegar. Toss well, then season with salt and pepper. Set aside.
Using an oil-soaked paper towel held with tongs, oil the grill grates.
In a small bowl, combine the brown sugar, salt, pepper, cayenne, allspice and thyme. Rub this mixture onto all sides of the short ribs. Grill the meat for 3 to 4 minutes per side for medium. Transfer the meat to a plate and allow to rest for 6 to 8 minutes.
To serve, pile slaw onto each bun, then top with a piece of short rib.
Nutrition information per serving (values are rounded to the nearest whole number): 290 calories; 90 calories from fat (31 per cent of total calories); 10 g fat (4 g saturated; 0 g trans fats); 60 mg cholesterol; 28 g carbohydrate; 18 g protein; 2 g fiber; 410 mg sodium.