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Smoky BBQ Beef Short Rib Salad with Charred Corn and Avocado
Indulge in this Big Beautiful Salad featuring smoky BBQ beef short ribs, charred corn, and creamy avocado. A mouthwatering meat lover's dream!
Get ready to elevate your salad game with this indulgent Smoky BBQ Beef Short Rib Salad, a true feast for meat lovers. This isn't just any salad—it's a bold, flavor-packed creation that combines the richness of tender beef short ribs with the freshness of greens and the sweetness of charred corn. The creamy avocado and crunchy tortilla strips add delightful texture contrasts, making every bite an explosion of indulgence.
This recipe is designed for those who believe salads can be just as satisfying and comforting as a hearty meal. The slow-cooked beef short ribs, slathered in a smoky BBQ sauce, bring a depth of flavor that will have you craving more. Paired with a vibrant mix of fresh vegetables and a zesty lime dressing, this Big Beautiful Salad is perfect for a special occasion or a treat-yourself dinner.
Recipe Overview
Prep Time
20 mins
Cook Time
3 mins
Total Time
23 mins
Servings
4
Calories
850 kcal
per serving
Cuisine
Mexican
Indulge in this Big Beautiful Salad featuring smoky BBQ beef short ribs, charred corn, and creamy avocado. A mouthwatering meat lover's dream!
Ingredients
- • Beef short ribs: 2 lbs
- • Olive oil: 2 tbsp
- • Salt: 1 tsp
- • Black pepper: 1 tsp
- • Smoked paprika: 1 tsp
- • BBQ sauce: 1 cup
- • Mixed salad greens: 6 cups
- • Cherry tomatoes (halved): 1 cup
- • Avocado (sliced): 2
- • Corn on the cob (charred): 2 ears
- • Red onion (thinly sliced): 1/2
- • Lime (juiced): 1
- • Cilantro (chopped): 1/4 cup
- • Tortilla strips (for topping): 1 cup
- • Cotija cheese (crumbled): 1/2 cup
Instructions
- 1 Preheat your oven to 300°F (150°C).
- 2 Season the beef short ribs with salt, black pepper, and smoked paprika. Heat olive oil in a large oven-safe pot over medium-high heat. Sear the short ribs on all sides until browned, about 3-4 minutes per side.
- 3 Remove the pot from heat and slather the short ribs with BBQ sauce. Cover the pot with a lid or foil and transfer it to the preheated oven. Braise the ribs for 2.5 to 3 hours until they are tender and falling off the bone.
- 4 While the ribs are cooking, grill the corn on a hot grill or in a grill pan until charred on all sides. Allow to cool slightly, then cut the kernels off the cob and set aside.
- 5 In a large salad bowl, combine the mixed salad greens, cherry tomatoes, avocado slices, charred corn, and red onion. Drizzle with lime juice and toss gently.
- 6 Once the ribs are cooked, shred the meat off the bone. Add the shredded beef to the salad and toss gently to combine. Top with tortilla strips, crumbled Cotija cheese, and chopped cilantro.
- 7 Serve immediately, garnished with extra lime wedges if desired.
Serving Suggestions
- • This Smoky BBQ Beef Short Rib Salad shines as a standalone dish, but you can add a side of crusty garlic bread for an extra indulgence. Pair it with a chilled glass of Sauvignon Blanc or a refreshing iced tea to complement the smoky and creamy flavors. For a bit of heat, serve it with a side of jalapeño slices or a splash of your favorite hot sauce.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to two days. To maintain the best texture, store the salad and beef separately if possible. Reheat the beef gently in a microwave or a low oven, and assemble the salad just before serving to keep it fresh and crunchy.
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