Got a little inspiration from this Bon Appétit video about short ribs with a garlic pepper sauce. He did it in a pan rather than the grill and I would have as well but we don't have the ventilation to do it indoors. Out on the grill I had to contend with a Minnesota Spring/Winter (if you live here you understand) so I had to keep the lid on while cooking. Turning every minute (Blumenthal method) or so goes against my normal rules but in the end it was super tasty.
We threw the broccolini on after the meat was done and gave it a quick grill over high heat. Final touch was the oiled sourdough (homemade) toasted over the coals.
8/10
