Dinner Date Night In – BBQ Beef Short Ribs and Nectarine Cherry Panzanella Salad

Jul 26, 2020

These recipes are delicious and super easy for a summer date night in!

BBQ Beef Short Ribs


1.5-2lbs of beef short ribs* (J prefers boneless but you could do either…keep in mind bone in needs longer to cook)

1 tablespoon smoked paprika

1 tablespoon onion powder

1 tablespoon garlic powder

2 tablespoons dark brown sugar

BBQ sauce (if you want a homemade version)

1 cup organic ketchup**

1 tablespoon worcestershire sauce

1 tablespoon smoked paprika

1 tablespoon garlic powder


In a ziploc or reusable freezer bag, throw in the paprika, onion and garlic powders, and dark brown sugar. Drop the the ribs into the bag and shake to fully coat the ribs with the dry rub. Let marinate at room temp for 30 minutes or up 24 hours in the fridge (I left them for 6 hours in the fridge). Mix up the BBQ sauce ingredients and pop in the fridge to meld and build the flavors (you could use premade, but this was so so so good and clean eating compared to premade).

When ready to cook, preheat your grill pan or grill (if lucky enough to have outdoor space!) to medium high heat while also pre-heating your oven to 400 degrees F. Take the ribs out of the bag and place on the grill for 2-3 minutes on each side to get the grill marks. Once all the sides are grilled, place in a cast iron skillet or baking sheet in the oven and cook until the desired temperature is achieved (we cooked them to medium rare which took about another 10 minutes for boneless).

Take the ribs out of the oven, coat with the BBQ sauce and let rest for at least 10 minutes.  If boneless, cut into 1/2 inch thick pieces for serving.


*To make this vegetarian/vegan you could swap out the ribs for portobello mushrooms, firm tofu, or even cauliflower steaks

**To make this sugar free you could simply use tomato paste with a little water to create a BBQ sauce consistency

Nectarine Cherry Panzanella Salad


1 white nectarine (or whatever nectarines your market has)

1 cup halved and pitted rainier cherries (or any cherries your market has, these are a bit sweeter and just brighter in color)

2 cups of arugula (any lettuce will do, arugula will provide more of a peppery bite that contrasts nicely with the sweet fruit)

2 burrata balls*

Half a baguette torn into pieces, slightly toasted**

Basil vinaigrette

10 basil leaves chopped

1 tablespoon white wine vinegar or (our fave) rosé wine vinegar

2 tablespoons olive oil

Pinch of salt

Pinch of pepper

basil leaves for


Slice up the nectarine into even slices (not too thick but not too thin) and halve the cherries, taking the pits out. Tear the baguette into pieces and lightly toast on the stove top over medium heat or in the oven at 350 degrees F for 10 minutes. In a bowl, mix the chopped basil, vinegar and salt + pepper. Add the olive oil and give a quick stir (try not to mix too much or blend, you don’t want the olive oil to emulsify, you want it to stay separated from the vinegar). On a platter or in a salad bowl, lay down a layer of arugula topped with the bread, nectarines, and cherries. Rip open your burrata balls and place around the plate, then drizzle with the basil vinaigrette. Top with whole basil leaves.


*For a vegan or dairy free option, you can use a vegan ricotta or vegan plain yogurt in place of the burrata (ultimately you just want a creaminess)

**For a gluten free option, I highly suggest Against the Grain gluten free baguettes (Whole Foods has them!)…for a vegan gluten free option, any breads toasted work well



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