Serves 1
Directions
- 1Hasselback the beef short rib by slicing it all the way down to the bone.
- 2Apply avocado oil as a binder on the beef rib.
- 3Generously apply Coosaw's cowboy butter, getting it in between the flaps of meat.
- 4Place the beef ribs on the Traeger at 250 degrees.
- 5Insert a potato into each slit of the hasselback beef rib.
- 6Peel garlic.
- 7Combine melted butter with parsley and garlic.
- 8Grate parmesan cheese into the garlic butter mixture and mix it all up.
- 9Baste the garlic parm butter on the beef ribs.
- 10Toss the beef ribs back on the heat until the potatoes are crispy.
Ingredients
- 1 beef short rib
- Avocado oil
- Coosaw's cowboy butter
- Potato
- Parsley
- Garlic
- melted butter
- Parm off the brick
Equipment
Traeger (smoker)grilloven
Tips
- If you don’t have a smoker, a grill or oven at low temp should work as well.
- Eat it in layers.
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