If you’re looking for some great summer entertaining meal ideas, take a look at this delicious short rib sandwich and grilled asparagus from Chef Rob Rainford!

Miami Short Rib Sandwich with Smoked Mozzarella

Ingredients:

1⁄3 cup                  low-sodium soy sauce

1⁄3 cup                  mirin (sweet cooking rice wine)

1⁄3 cup                  rice wine vinegar

3 Tbsp                  olive oil

1 Tbsp                  liquid honey

1 tsp                     hot sauce

3 lb                       Miami-cut short ribs

SANDWICHES

2                     crusty French baguettes

2 cups             shredded smoked mozzarella

DRY RUBS

1 ½ tsp                 packed brown sugar

1 ½ tsp                 paprika

1 ½ tsp                 freshly ground black pepper

1 ½ tsp                 garlic powder

1 ½ tsp                 dried oregano leaves

1 ½ tsp                 ground cumin

1 ½ tsp                 dried thyme leaves

1 ½ tsp                 cayenne

1 ½ tsp                 dry mustard

¼ tsp                     kosher salt

Instructions:

1)    For the Short Ribs – Stir together the soy, mirin, rice wine vinegar, 2 Tbsp olive oil, honey and hot sauce in a large bowl until combined. Place the ribs in the marinade mixture and marinate in the fridge for at least 2 hours, or up to 8 hours if time permits.

2)    Meanwhile, mix together all the ingredients for the dry rub.

3)    Fire up your charcoal or preheat your gas grill. You need a medium-high grilling temp of around 350°F (180°C). Prep the grill for cooking over direct heat.

4)    Shake off excess marinade from the ribs and pat them dry with paper towels. Brush the ribs lightly with the remaining olive oil and rub the spice mixture all over the meat.

5)    Place ribs on the grill and cook for 5 minutes per side for medium-rare.

6)    Trim the rounded ends from each baguette and cut the baguettes in half lengthwise. Remove the bones from the meat and discard. Pile the meat high on the bottom halves of the baguettes and top with the cheese. Replace the tops of the baguettes and cut each into five pieces.

Makes 10 servings.

Grilled Asparagus with Brown-Butter Sage Sauce and Parmesan Shavings

Ingredients:

2 lb                     asparagus

1 Tbsp                olive oil

Kosher salt and freshly ground black pepper to taste

6 Tbsp                unsalted butter

¼ cup                 vegetable broth

3 Tbsp                finely chopped fresh sage

1 wedge              Parmesan cheese

Instructions:

1)    Snap the woody ends off the asparagus and discard. Run a vegetable peeler down the asparagus stalks to remove the skin. Toss the asparagus with the oil and salt and pepper to taste.

2)    Fire up your charcoal or preheat your gas grill. You need a medium-high grilling temp of around 350°F (180°C). Prep the grill for cooking over direct heat.

3)    Place the asparagus on the grill and cook, turning often, for 5 minutes or until tender and well marked.

4)    Set a medium skillet over medium-high heat. Add the butter and cook for 4 to 5 minutes or until the white foam has evenly browned. Add the vegetable broth and sage, then simmer until the mixture has reduced by half. Season with salt and pepper to taste.

5)    Arrange the grilled asparagus on a platter and pour the butter sauce over the top. Shave a generous amount of Parmesan from the wedge and scatter over the asparagus.

Makes 8 servings.

Courtesy “Born To Grill” by Rob Rainford, http://robrainford.com/