How to Prepare Any-night-of-the-week Beef Short Rib and Vegetable Kabobs
Hello everybody, it's John, welcome to my recipe page. Today, I'm gonna show you how to make a distinctive dish, Recipe of Homemade Beef Short Rib and Vegetable Kabobs. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Beef Short Rib and Vegetable Kabobs, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Beef Short Rib and Vegetable Kabobs delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To begin with this recipe, we have to prepare a few ingredients. You can cook Beef Short Rib and Vegetable Kabobs using 32 ingredients and 11 steps. Here is how you cook that.
I wanted something tasty and healthy. These kabobs remind me of a complete Sunday dinner on a stick.
Ingredients and spices that need to be Get to make Beef Short Rib and Vegetable Kabobs:
- Steak Vinegarette
- 1 cup Extra Virgin Olive Oil
- 1 cup Balsamic Vinegar
- 3 tbsp A-1 Steak Sauce
- 1 tbsp Brown Mustard
- 1 tbsp White Sugar
- 1 tsp Better Than Bullion - Beef
- 1 tsp Dried Chopped Parsley
- 1 tsp Dried Chopped Chives
- 1 tsp Coarse Sea Salt
- 1 tsp Ground Black Pepper
- 1 tsp Garlic Powder
- 1 tsp Cumin Powder
- 1 tsp Rosemary Powder
- 1 tsp Celery Salt
- Kabobs
- 1 1/2 lb Boneless Beef Short Ribs
- 1 medium Onion
- 8 oz Fresh White Mushrooms
- 8 oz Fresh Brussels Sprouts
- 3 large Carrots
- 2 tbsp Extra Virgin Olive Oil
- 2 tsp Beef Rub
- Beef Rub
- 1 cup Kosher Salt
- 1/4 cup Ground Black Pepper
- 2 tbsp Garlic Powder
- 1 tbsp Ancho Chili Seasoning
- 2 tsp Cumin Powder
- 1 tsp Celery Salt
- 1 tsp Cocoa Powder
- 1 tsp Rosemary Powder
Steps to make Beef Short Rib and Vegetable Kabobs
- Add all the ingredients for the vinegarette in a mixing bowl. Whisk to to thoroughly combine. Cover and let sit at room temp for a couple of hours to let the flavors meld.
- Combine all the ingredients for the beef rub.
Note: Using an old plastic take out container to shake the rub together works great and is a good way to store this rub for later use. - Preheat your grill to 450°F.
- Cut the beef short ribs into 1 inch cubes.
- Cut carrots into 1 inch long chunks.
- Rough chop the onion.
- In a large mixing bowl add all the vegetables, beef, olive oil, and beef rub. Toss to coat with oil and rub.
- Place the meat and vegetables on a skewers, alternating between each item.
CAUTION: Take care when skewering the carrots and Brussels sprouts. Place the vegetable on a cutting board and pierce from the top with skewer, down into the carrot or sprout. This will prevent you from puncturing your own hand.
- Grill the skewers on the grill for about 10 minutes and the flip the skewers and cook for an additional 10 to 15 minutes.
- Remove from the grill. Plate and drizzle with the steak vinegarette.
- Serve and enjoy.
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