Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, combine 2 pounds of flanken-cut beef short ribs with 2 tablespoons of Cajun seasoning, 1 tablespoon of olive oil, 1 teaspoon of smoked paprika, and 0.5 teaspoon of cayenne pepper, ensuring the ribs are evenly coated.

2. 2

   Marinate the seasoned short ribs in the refrigerator for at least 30 minutes, or preferably for 4 hours, to allow the flavors to penetrate thoroughly.

3. 3

   While the ribs marinate, melt 1 tablespoon of unsalted butter in a large skillet over medium heat, then add 1 medium diced yellow onion, 1 diced green bell pepper, and 1 finely diced stalk of celery, cooking for 5-7 minutes until softened.

4. 4

   Stir in 2 minced cloves of garlic and 4 cups of fresh corn kernels into the skillet, cooking for another 3-5 minutes until the corn is slightly tender.

5. 5

   Pour 0.5 cup of chicken broth into the skillet and bring it to a gentle simmer, allowing the flavors to meld for 10 minutes, then stir in 0.25 cup of heavy cream and 2 tablespoons of chopped fresh parsley, seasoning with salt and black pepper to taste.

6. 6

   Preheat a grill to medium-high heat (about 400°F or 200°C), then grill the marinated short ribs for 4-6 minutes per side, depending on thickness, until nicely charred and cooked to your desired doneness.

7. 7

   Let the grilled short ribs rest for 5 minutes before serving alongside generous portions of the hot corn maque choux.