Beef Short Rib and Vegetable Kabobs

• 1 cup Extra Virgin Olive Oil
• 1 cup Balsamic Vinegar
• 3 tbsp A-1 Steak Sauce
• 1 tbsp Brown Mustard
• 1 tbsp White Sugar
• 1 tsp Better Than Bullion - Beef
• 1 tsp Dried Chopped Parsley
• 1 tsp Dried Chopped Chives
• 1 tsp Coarse Sea Salt
• 1 tsp Ground Black Pepper
• 1 tsp Garlic Powder
• 1 tsp Cumin Powder
• 1 tsp Rosemary Powder
• 1 tsp Celery Salt
• 1 1/2 lb Boneless Beef Short Ribs
• 1 medium Onion
• 8 oz Fresh White Mushrooms
• 8 oz Fresh Brussels Sprouts
• 3 large Carrots
• 2 tbsp Extra Virgin Olive Oil
• 2 tsp Beef Rub
• 1 cup Kosher Salt
• 1/4 cup Ground Black Pepper
• 2 tbsp Garlic Powder
• 1 tbsp Ancho Chili Seasoning
• 2 tsp Cumin Powder
• 1 tsp Celery Salt
• 1 tsp Cocoa Powder
• 1 tsp Rosemary Powder

1. Add all the ingredients for the vinegarette in a mixing bowl.
2. Whisk to to thoroughly combine.
3. Cover and let sit at room temp for a couple of hours to let the flavors meld.
4. Combine all the ingredients for the beef rub.
5. Preheat your grill to 450F.
6. Cut the beef short ribs into 1 inch cubes.
7. Cut carrots into 1 inch long chunks.
8. Rough chop the onion.
9. In a large mixing bowl add all the vegetables, beef, olive oil, and beef rub.
10. Toss to coat with oil and rub.
11. Place the meat and vegetables on a skewers, alternating between each item.
12. Grill the skewers on the grill for about 10 minutes and the flip the skewers and cook for an additional 10 to 15 minutes.
13. Remove from the grill.
14. Plate and drizzle with the steak vinegarette.
15. Serve and enjoy.

olive oil, balsamic vinegar, steak sauce, brown mustard, white sugar, bullion, parsley, chives, salt, ground black pepper, garlic, cumin, rosemary, celery, onion, fresh white mushrooms, brussels, carrots, olive oil, rub, kosher salt, ground black pepper, garlic, cumin, celery, cocoa, rosemary

Taken from cookpad.com/us/recipes/365612-beef-short-rib-and-vegetable-kabobs (may not work)