Beef Rib Birria Smothered Salmon

Beef Rib Birria Smothered Salmon

Unda’ da sea, just you and me? No, it will be you and as many guests that will fit on your patio when you dish out this Beef Rib Birria Smothered Salmon for dinner this spring. It will satisfy land lubbers and sea dogs alike. We recommend making extra.

Tips / Suggestions

  • I highly recommend making the birria one day and then grilling the salmon the next. It’ll just be easier for you time-wise. Plus, the birria will be good for several days stored in the fridge.
  • You can sub in a chuck roast or other similar type beef if you don’t have short ribs. Any of them will be good.
  • If you don’t have a small torch of some kind to char the planks, just soak them in water for 1 hour, and then place them over the grill, flipping until you get a good char on both sides.
  • I prefer to cook salmon to 125 degrees F internal for farm raised. If it’s wild caught I would go to 120 degrees F internal. Either way, cook to your desired doneness.
  • It’s much easier to use the planks as a serving dish. Sometimes I run into issues when trying to remove from the plank and place on a plate, as it can fall apart or stick to the wood.
Print Recipe

Beef Rib Birria Smothered Salmon

Recipe by BacusBBQ
Servings

4

servings
Prep time

20

minutes
Cooking time

4

hours 

20

minutes
Calories

kcal

The ultimate surf and turf. Delicious cedar planked salmon smothered in a generous helping of beef rib birria. Add the birria sauce for dipping and you'll be smiling from ear to ear.

Ingredients

  • Beef Rib Birria
  • 1-2 lbs 1-2 beef short rib bone-in

  • 4 cups 4 beef broth

  • 1/4 cup 1/4 apple cider vinegar

  • 2 tbsp 2 avocado oil

  • 4 tbsp 4 brisket rub (or just a 50 / 50 mixture of salt / pepper)

  • Birria Sauce
  • 3 3 guajillo chiles dried (seeds removed)

  • 3 3 ancho chiles dried (seeds removed)

  • 2 2 chiles de arbol dried (seeds removed)

  • 1/2 1/2 white onion peeled

  • 3 3 garlic cloves peeled

  • 2 2 roma tomatoes

  • 1/2 tbsp 1/2 black peppercorn

  • 2 2 bay leaves

  • 1/4 tsp 1/4 cinnamon

  • 1/2 tbsp 1/2 oregano

  • 1/2 tbsp 1/2 coriander seeds

  • 1/4 tsp 1/4 cloves ground

  • Salmon (Cedar Planked)
  • 1 1 whole salmon filet (skin on)

  • 2 tbsp 2 seafood seasoning of choice

  • 2 tbsp 2 olive oil

  • 2 tbsp 2 cilantro chopped

Directions

  • Beef Rib Birria
  • Rub half of the avocado oil over the beef ribs. Cover all sides with the brisket rub. Set aside while you make the birria sauce.
  • Add all of the birria sauce ingredients to a pot (except the beef broth and apple cider vinegar), add water till everything is covered, and bring to a boil. Then, simmer for 20 minutes. Dump the pot of ingredients into a strainer
  • Move all of the strained ingredients to a blender, add the beef broth / apple cider vinegar, and blend till it's extremely smooth (at least as much as you can). Set aside.
  • Heat a dutch oven to medium high heat. Add the rest of avocado oil. Hard sear all sides of the beef ribs to your liking. I prefer a little more than just browning.
  • Leave the ribs in the dutch oven after the last sear, turn off the heat, and pour the sauce over top.
  • Heat your grill to 300 degrees indirect. Add the dutch oven to the grill (with lid on) and cook until the meat is fall of the bone. It can typically take anywhere from 3-4 hours.
  • After done cooking, remove the ribs bones (although leave in the pot) and shred the meat as much as possible. You can use the bones to help tear it apart while in the sauce. Mix thoroughly. Set aside or put on the stovetop at low heat just to keep warm.
  • Salmon (cedar planked)
  • Take 1 or 2 cedar planks (depending on how large they are) and torch both sides until they are charred. Take the salmon filet and cut into equal portions. Place each portion on the charred cedar plank(s). Coat each portion with the seafood seasoning.
  • Heat your grill to 400 degrees F. Add the planked salmon to the grill. Cook for roughly 15 minutes until almost cooked through. Scoop the birria meat on top of the salmon and smother each filet. Continue cooking until the internal temperature of the salmon reaches 125 degrees F., or your desired doneness.
  • Remove the salmon from the grill and top with 1 tbsp of the cilantro.
  • Pour some of the birria sauce into a small bowl and top with the rest of the cilantro.
  • When taking a bite of the birria smothered salmon, first dip into the birria sauce. You won't regret it. The ultimate surf and turf.


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