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Epicurious

Grilled Short Ribs and Lettuces with Mustard-Orange Dressing

By Anna Stockwell

4.3

(5)

Image may contain Dish Food Meal Egg Lunch Platter and Pork
Photo by Chelsea Kyle, Food Styling by Anna Stockwell

You should be grilling flanken-style short ribs this summer: They’re an affordable, quick-cooking weeknight dinner option. The ribs benefit from a bittersweet and mustardy orange marmalade marinade, and those flavors reappear as a dressing on grilled romaine and radicchio. It’s a completely new spin on steak and salad—and perfect for a family feast.

Recipe information

  • Total Time

    45 minutes

  • Yield

    4 servings

Ingredients

1 tsp. crushed red pepper flakes (optional)
1/2 cup plus 1 tsp. orange marmalade
2 Tbsp. plus 2 tsp. whole grain mustard, divided
3 Tbsp. white wine vinegar, divided
1 tsp. freshly ground black pepper, divided, plus more
3 lb. (1/4"–1/2"-thick) crosscut bone-in beef short ribs (flanken style)
3 1/2 tsp. kosher salt, divided, plus more
2 garlic cloves, finely grated
1/4 cup plus 2 Tbsp. extra-virgin olive oil, plus more for grill and drizzling
2 romaine hearts, halved lengthwise
1 head of radicchio, quartered through core
Crusty bread (for serving; optional)

Preparation

  1. Step 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.

    Step 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.

    Step 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.

    Step 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.

    Step 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.

    Step 6

    Pour dressing over charred lettuces and ribs; season with more salt and pepper.

    Step 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.

TagsShort RibBeef RibBeefMeatRomaineLettuceLeafy GreensVegetableRadicchioChicoryMainDinnerDairy FreeNut FreeGluten FreeWeeknight MealsGrillingSummerEpicurious

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