Grilled Short Rib Lettuce Cups With Spicy Peanuts Recipes

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ORANGE-GINGER GRILLED BONELESS SHORT RIBS WITH GREEN ONION-PEANUT RELISH



Orange-Ginger Grilled Boneless Short Ribs with Green Onion-Peanut Relish image

Provided by Bobby Flay

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 17

4 cups fresh orange juice
3 tablespoons light brown sugar
3 tablespoons tamari
1 teaspoon Schezuan peppercorns
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon kosher salt
2 whole star anise
One 2-inch piece fresh ginger, sliced into rounds
2 pound piece boneless beef short rib, sliced across the grain into 1/4-inch-thick pieces
1/4 cup canola oil
Kosher salt and freshly ground black pepper
Kosher salt
1/4 cup coarsely chopped salted peanuts
2 green onions, green and pale green part, thinly sliced
1/2 teaspoon light brown sugar
Pinch allspice
Pinch cinnamon

Steps:

  • For the orange-ginger glaze: Combine the juice, sugar, tamari, peppercorns, ground pepper, salt, anise and ginger in a saucepan. Cook over high heat, stirring occasionally, until reduced by half. Strain and cool.
  • For the grilled boneless short ribs: Toss the ribs with 1/2 cup of the glaze, reserving the remaining glaze. Set aside the ribs at room temperature for 30 minutes. Prepare the grill for direct grilling at medium-high heat. Remove the ribs from the glaze, shaking off the excess. Brush the ribs with the oil and sprinkle with salt and pepper. Grill the ribs until nicely charred and still pink in the middle, about 3 minutes each side. Brush the ribs occasionally with the reserved glaze.
  • For the green onion-peanut relish: Combine the peanuts, onions, sugar, allspice, cinnamon and sprinkle lightly with salt. Transfer the ribs to a platter and top with the green onion-peanut relish.

GRILLED SHORT RIBS AND LETTUCES WITH MUSTARD-ORANGE DRESSING



Grilled Short Ribs and Lettuces with Mustard-Orange Dressing image

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.

Provided by Anna Stockwell

Categories     Orange     Mustard     Vinegar     Beef Rib     Garlic     Radicchio     Lettuce     Bread     Summer     Grill     Grill/Barbecue     Dinner     Entertaining     Backyard BBQ

Yield 4 servings

Number Of Ingredients 12

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)

Steps:

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

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