Grilled Ibérico Short Rib 'Abanico' with Charred Green Onion Aioli & Crispy Smashed Potatoes

When it comes to Ibérico pork, simplicity is the best way to showcase its incredible flavor. The Short Rib 'Abanico' cut is rich, beautifully marbled, and made for the grill, where a hot flame transforms it into something truly special. Served with a smoky green onion aioli and crispy smashed potatoes, this is a dish that proves great ingredients don’t need much to impress.

FEATURED CUT

Ibérico Short Rib 'Abanico'

$39.00 14-21oz

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Recipe for Grilled Ibérico Short Rib with Charred Green Onion Aioli & Crispy Smashed Potatoes

Ingredients

For the Ibérico Abanico

• 1 pack of Campo Grande Ibérico Short Rib 'Abanico'
• To season de Abanico salt and freshly ground black pepper

For the Charred Green Onion Aioli

• 4 green onions
• 2 garlic cloves
• 1 large egg yolk
• ½ cup natural oil such as sunflower oil
• 2 tablespoons lemon juice
• ½ teaspoon salt

For the Crispy Smashed Baby Potatoes

• 1 lb baby potatoes
• 2 tablespoons extra virgin olive oil
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper
• 1 teaspoon smoked paprika (optional)
• 2 garlic cloves (optional)

Preparation

1. Remove the Ibérico Abanico from the refrigerator 60 minutes before cooking.This step is very important. Starting with meat that is too cold makes it much harder to get a beautifully browned outside while keeping the inside juicy and slightly pinky. Season generously with kosher salt and freshly ground black pepper just before grilling.
   
2. Heat your grill until very hot. Place the green onions directly on the grill and char them until deeply marked and slightly softened, about 2–3 minutes per side. Grill the garlic cloves with their skin on until softened and lightly charred, about 5–6 minutes. Let everything cool slightly.
3. Blend the egg yolk, lemon juice, salt, and charred garlic. Slowly drizzle in the olive oil while blending until you get a creamy aioli. Finish by mixing in the finely chopped charred green onions.
4. Boil the baby potatoes in salted water until completely tender, about 15–20 minutes. Drain and place them on a baking tray. Gently smash each potato with the bottom of a glass or a small pan. Drizzle with olive oil and season with salt, pepper, and smoked paprika if using. Roast at 450°F for 25–30 minutes until golden brown and crispy.
   
5. Preheat your grill until very hot. Place the Ibérico Abanico directly over the heat. Grill for 2 minutes per side. You’re looking for a deep golden crust while keeping the inside juicy and pinky. Remove from the grill and let it rest for 5 minutes.
   
6. Slice the Ibérico Abanico against the grain. Serve with the crispy smashed baby potatoes, charred green onion aioli. Finish with a little extra freshly ground black pepper and a drizzle of good olive oil.

FEATURED CUT

Ibérico Short Rib 'Abanico'

$39.00 14-21oz

QUICK ADD