Grilled Short Ribs and Lettuces with Mustard-Orange Dressing
Succulent grilled flanken-style short ribs paired with charred romaine and radicchio, dressed in a tangy mustard-orange marmalade sauce. This elegant grilled dish combines sweet, savory and peppery flavors for a memorable meal.
Ingredients
- •1 tsp crushed red pepper flakes
- •½ cup orange marmalade
- •2 Tbsp whole grain mustard
- •3 Tbsp white wine vinegar
- •1 tsp freshly ground black pepper
- •3 lb beef short ribs
- •3½ tsp kosher salt
- •2 cloves garlic
- •¼ cup extra-virgin olive oil
- •2 hearts romaine
- •1 head radicchio
- •1 loaf crusty bread
Cooking Instructions
- 1.
Stir red pepper flakes (if using), 1/2 cup marmalade, 2 Tbsp. mustard, 1 Tbsp. vinegar, and 1/2 tsp. black pepper in a small bowl.
5 min
- 2.
Place ribs in a glass baking dish; season all over with 2 tsp. salt. Pour marinade over and turn ribs to coat. Let sit at room temperature at least 15 minutes and up to 1 hour.
60 min
- 3.
Whisk garlic, 1/4 cup plus 2 Tbsp. oil, 1/2 tsp. salt, 1/2 tsp. pepper, and remaining 1 tsp. marmalade, 2 tsp. mustard, and 2 Tbsp. vinegar in a small bowl or measuring cup.
5 min
- 4.
Prepare a grill for high heat; oil grate. Grill ribs until lightly charred and crisp around the edges, about 2 minutes per side. Transfer to a platter, season with salt, and let rest 5 minutes.
10 min
- 5.
Drizzle cut sides of romaine and radicchio with oil, then season with 1 tsp. salt. Grill, turning occasionally, until lightly charred and warmed through, about 2 minutes for the romaine and 5 minutes for the radicchio. If using bread, grill alongside radicchio until lightly charred and warmed through, about 2 minutes per side. Transfer to platter with ribs.
7 min
- 6.
Pour dressing over charred lettuces and ribs; season with more salt and pepper.
2 min
- 7.
Do Ahead: Marinade and dressing can be made 1 day ahead. Cover and chill. Ribs can be marinated 8 hours ahead. Cover and chill then let sit at room temperature at least 15 minutes and up to 1 hour before grilling.
