1. Place the short ribs in a resealable plastic bag and cover with the marinade. Seal the bag and refrigerate a minimum of 3 hours; overnight works well.
2. In a small bowl, combine the Herb Butter ingredients. Spoon the mixed butter onto a foot-long piece of plastic wrap and roll into a 6-inch tube shape. Place into the refrigerator until firm.
3. Preheat your barbecue grill to medium high. Remove the short ribs from the marinade and place on your grill. Seal the marinade bag and discard. NOTE: never re-use marinade that was used for raw meat.
4. Using a meat thermometer, grill the short ribs to your preferred level of doneness. Beef Temps: Medium rare 145°F; Medium 160°F; Well Done 170°F
5. With approximately 5 minutes of cooking time remaining for the short ribs, remove the Herb Butter from the refrigerator and cut in 8 equal slices.
6. Remove the short ribs from the grill and let set for 10 minutes. Place 2 slices of butter on each short rib. Indulge!
“VICTORY LANE” SHORT RIBS with HERB BUTTER
4 pieces of boneless short ribs (1 pound)
1 cup Allegro® Original Marinade
Herb Butter
1 stick butter, softened
2 cloves minced garlic
1 teaspoon Allegro® Original Marinade
1 teaspoon chopped basil
1 teaspoon chopped parsley
1 teaspoon chopped tarragon
1/4 teaspoon salt
1/8 teaspoon white pepper
 “TRADING PAINT” STUFFED BARBECUE BURGER
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