Korean Short Rib Pesto Parm Hero

This meal is over the top fantastic! I mean, it's absolutely freekin delicious!

The sandwich is made with Smoke Eater Gourmet Meats "1075 Korean Style" cross cut Short Ribs, grilled to perfection & brushed with a butter, garlic & rosemary olive oil & served on Italian garlic bread with fresh mozzerella & drizzled with basil pesto. Served with a side of mezzi rigatoni with broccoli in olive oil & garlic, this is one of the most flavorful dishes in the history of flavorful dishes!

Ingredients:

- Smoke Eater Korean Style Short Ribs (5 or 6 steaks per hero)

- 4 tbsps of butter

- 2 cups of olive oil

CLICK TO ORDER YOUR OLIVE OIL HERE

- Fresh Rosemary

- 2 cloves of garlic

- 1 tsp of garlic powder

- Sea salt & pepper

- 3 cups of fresh basil leaves

- 1 lemon

- 1/4 of a red onion

- 2 tbsps of thyme

- 1/4 cup of parsley

- 3 tbsps of paprika

- 3/4 cup of grated parmesan cheese

- 1/4 cup of pignoli nuts

- 1 loaf of a good quality seeded Italian bread

- 1 ball of fresh mozzerella

Preperation:

1- For the basil pesto, in a blender or a bullet combine the basil, thyme, 1/2 cup of the grated cheese, red onion, the juice of 1/3 of the lemon, 1/2 clove of the garlic, 1 1/4 cup of olive oil , 1 tsp of Sea salt & 1 tsp pepper & blend until smooth & then set aside.

2- For the garlic bread, slice open the bread & brush onto both sides, a melted mixture of 1/2 cup of olive oil, 3 tbsps of butter, garlic powder, sea salt & pepper. Then layer the fresh mozzerella across the top of the bread, sprinkle with grating parmesan cheese, parsley & paprika and broil in the oven until cheese is melted & bread is slightly browned & crispy along the edges (usually 5 mins)

3- For the basting sauce, in a small sauce pan combine 1/4 cup of olive oil, 1 tbsp of butter, 1 clove of garlic, approximately 3 tbsps of fresh rosemary, sea salt & pepper and melt together to brush on the short ribs.

4- Sea salt & pepper both sides of the short ribs & then over high heat, place them on the grill & cook for approximately 3 to 5 minutes basting the top of the ribs after they have been flipped the first time, with the basting sauce from step 3.

NOTE: I have cooked these ribs in a skillet, basting with the same sauce & they were equally as delicious!

5- Remove the short ribs from the grill & allow to rest for 1 to 2 minutes before slicing off the bones & layering on the garlic bread.

6- Last but certainly not least, drizzle the pesto over the ribs & the cheese, close the bread & cut the loaf into 4 equal sizes.

I served these heros with a side of Rigatoni & Broccoli with garlic & olive oil paired with Smoke Eater "First Due Red' Pinotage!

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