Recipe for Family Special Dish Beef Short Rib and Vegetable Kabobs Must-Try

Ingredients for Beef Short Rib and Vegetable Kabobs

1. Steak Vinegarette
2. 1 cup Extra Virgin Olive Oil
3. 1 cup Balsamic Vinegar
4. 3 tbsp A-1 Steak Sauce
5. 1 tbsp Brown Mustard
6. 1 tbsp White Sugar
7. 1 tsp Better Than Bullion – Beef
8. 1 tsp Dried Chopped Parsley
9. 1 tsp Dried Chopped Chives
10. 1 tsp Coarse Sea Salt
11. 1 tsp Ground Black Pepper
12. 1 tsp Garlic Powder
13. 1 tsp Cumin Powder
14. 1 tsp Rosemary Powder
15. 1 tsp Celery Salt
16. Kabobs
17. 1 1/2 lb Boneless Beef Short Ribs
18. 1 medium Onion
19. 8 oz Fresh White Mushrooms
20. 8 oz Fresh Brussels Sprouts
21. 3 large Carrots
22. 2 tbsp Extra Virgin Olive Oil
23. 2 tsp Beef Rub
24. Beef Rub
25. 1 cup Kosher Salt
26. 1/4 cup Ground Black Pepper
27. 2 tbsp Garlic Powder
28. 1 tbsp Ancho Chili Seasoning
29. 2 tsp Cumin Powder
30. 1 tsp Celery Salt
31. 1 tsp Cocoa Powder
32. 1 tsp Rosemary Powder

Cooking Instructions for making Beef Short Rib and Vegetable Kabobs

1

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.

3

Preheat your grill to 450°F.

7

In a large mixing bowl add all the vegetables, beef, olive oil, and beef rub. Toss to coat with oil and rub.

8

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.

9

Grill the skewers on the grill for about 10 minutes and the flip the skewers and cook for an additional 10 to 15 minutes.

10

Remove from the grill. Plate and drizzle with the steak vinegarette.