Grilled Short Ribs and Lettuces with Mustard-Orange Dressing

Ingredients for Grilled Short Ribs and Lettuces with Mustard-Orange Dressing

• 1 teaspoon crushed red pepper flakes (optional)

• 120ml plus 1 teaspoon orange marmalade

• 2 tablespoons plus 2 teaspoons whole grain mustard, divided

• 3 tablespoons white wine vinegar, divided

• 1 teaspoon freshly ground black pepper, divided, plus more

• 1.4kg (1/4"–1/2"-thick) crosscut bone-in beef short ribs (flanken style)

• 3 1/2 teaspoons kosher salt, divided, plus more

• 2 gousses d'ail, finement râpées

• 60ml plus 2 tablespoons extra-virgin olive oil, plus more for grill and drizzling

• 2 cœurs de laitue, coupés en deux dans le sens de la longueur

• 1 head of radicchio, quartered through core

• Pain croustillant (pour servir

• optionnel)

Stir red pepper flakes (if using), 120ml marmalade, 2 tablespoons mustard, 1 tablespoon vinegar, and 1/2 teaspoons black pepper in a small bowl.

Place ribs in a glass baking dish; season all over with 2 teaspoons 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, 60ml plus 2 tablespoons oil, 1/2 teaspoons salt, 1/2 teaspoons pepper, and remaining 1 teaspoon marmalade, 2 teaspoons mustard, and 2 tablespoons 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 cos and radicchio with oil, then season with 1 teaspoon salt. Grill, turning occasionally, until lightly charred and warmed through, about 2 minutes for the cos 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.

Avertissement

Bien que tous les efforts aient été faits pour garantir que les informations sont exactes et à jour, les besoins individuels peuvent varier et les exigences alimentaires peuvent différer en fonction des conditions de santé personnelles. Vérifiez toujours les étiquettes des aliments et les informations sur les allergènes avant de préparer ou de consommer une recette. Si vous avez des préoccupations spécifiques en matière de santé, des allergies, des intolérances, ou si vous suivez un régime prescrit médicalement, demandez conseil à votre médecin généraliste, pharmacien ou à un diététicien agréé avant d'apporter des changements significatifs à votre régime alimentaire ou à votre mode de vie.