Mastering the Grill_ The Owner's Manual for Outdoor Cooking - Andrew Schloss [147]
2. Heat the grill as directed.
3. Brush the grill grate and coat it with oil. Put the tenderloin on the grill, cover, and cook until browned on all 4 sides, about 5 minutes per side. Check the temperature with an instant-read thermometer inserted into the thicker end; it should register 120°F for medium-rare. If your grill has a temperature gauge, it should stay at around 400°F. Transfer the tenderloin to a cutting board and let rest for about 5 minutes.
4. To make the sauce, heat 1 tablespoon of the butter and the garlic in a small skillet until you smell the garlic aroma, about 1 minute. Add the rosemary and orange juice and boil until reduced by half. Cut the remaining 3 tablespoons butter into pieces and swirl them into the sauce; keep warm.
5. Slice the tenderloin into ½-inch-thick slices, pour the orange sauce over the top, and serve.
TIMING
Prep: 5 minutes
Grill: About 30 minutes
Balsamic–Black Pepper Beef Short Ribs
Black pepper hides in the background. We add it “to taste” so regularly that most of us have forgotten what it tastes like. These short ribs are destined to change all that. They are purposefully black peppered and glazed with a reduction of aged balsamic vinegar that makes the perfume of the pepper bloom across your palate.
GRILL TOOLS AND EQUIPMENT
• Long-handled tongs
SHORT RIBS
Short ribs are the last 3 inches of bone and meat on a primal beef rib that gets trimmed away when the primal cut is butchered down to a rib roast. They sell for a fraction of the cost of their high-priced brethren, even though they are essentially the same cut. Most people think short ribs need to be stewed or braised, but now that you know they are almost rib roast, you also know they are an excellent candidate for grilling. They don’t need to be brined, marinated, pounded, or pulled. Like a standing rib roast, short ribs are ready to cook just the way they are.
THE GRILL
Gas:
Indirect heat, medium (325° to 350°F)
3- or 4-burner grill–middle burner(s) off
2-burner grill–1 side off
Clean, oiled grate
Charcoal:
Indirect heat, medium ash
Split charcoal bed (about 2 dozen coals per side)
20 replacement coals
Heavy-duty drip pan set between banks of charcoal
Clean, oiled grate on medium setting
INGREDIENTS (MAKES 4 TO 6 SERVINGS)
2 tablespoons olive oil
1 clove garlic, minced
12 pieces beef short ribs (about 3 pounds)
1 teaspoon kosher salt
1 teaspoon coarsely ground black pepper, or more to taste
Oil for coating grill grate
½ cup balsamic vinegar
DIRECTIONS
1. Heat the grill as directed.
2. Heat the olive oil and garlic in a small skillet over medium heat until the garlic starts to sizzle; do not let it brown. Transfer to a bowl; reserve the skillet. Rub half of the flavored oil over the meaty parts of the short ribs. Reserve the remaining garlic oil for the balsamic glaze. Season the ribs with the salt and pepper.
3. Brush the grill grate and coat it with oil. Put the short ribs on the grill away from the heat, cover the grill, and cook until an instant-read thermometer inserted into the thickest section of the meat registers about 145°F, about 30 minutes, turning once halfway through. If your grill has a temperature gauge, it should stay at around 350°F.
4. While the short ribs are cooking, boil the balsamic vinegar in the same skillet you used to heat the olive oil, until the vinegar is reduced to about ¼ cup. Stir in the reserved garlic oil.
5. Remove the ribs to a serving platter; drizzle the balsamic glaze over the top and serve.
Dinosaur Ribs
These super-meaty ribs look as though they came from a primeval creature, but they are really just beef ribs. If your butcher cuts his own rib-eye roast or steaks, he will have the rib bones that he removed from the cut; that’s what you want. For some reason the cut is unusual, and if you can’t find them, more diminutive short