Grilled short ribs and lettuces with mustard-orange dressing

Ingredients for Grilled short ribs and lettuces with mustard-orange dressing

• 5 ml crushed red pepper flakes (optional)

• 175 g orange marmalade

• 40 g whole grain mustard, divided

• 45 ml white wine vinegar, divided

• 5 ml freshly ground black pepper, divided, plus more

• 1350 g crosscut bone-in beef short ribs (flanken style), cut into 0.5–1 cm thick pieces

• 15 g kosher salt, divided, plus more

• 2 garlic cloves, finely grated

• 90 ml extra-virgin olive oil, plus more for grilling and drizzling

• 2 romaine hearts, halved lengthwise

• 1 head of radicchio, quartered through core

• Crusty bread (for serving; optional)

How to make Grilled short ribs and lettuces with mustard-orange dressing

1. Stir together the red pepper flakes (if using), 125 g marmalade, 2 tbsp mustard, 1 tbsp vinegar, and ½ tsp black pepper in a small bowl.

2. Place the ribs in a glass baking dish and season all over with 2 tsp salt. Pour the marinade over the ribs and turn to coat. Allow to sit at room temperature for at least 15 minutes, or up to 1 hour.

3. In a small bowl or measuring jug, whisk together the garlic, 75 ml oil, ½ tsp salt, ½ tsp pepper, the remaining 1 tsp marmalade, 2 tsp mustard, and 2 tbsp vinegar.

4. Prepare a grill for high heat and brush the grate with oil. Grill the ribs until lightly charred and crisp around the edges, about 2 minutes per side. Transfer to a platter, season with salt, and let rest for 5 minutes.

5. Drizzle the cut sides of the 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 the radicchio until lightly charred and warmed through, about 2 minutes per side. Transfer to the platter with the ribs.

6. Pour the dressing over the charred lettuces and ribs, then season with additional salt and pepper.

Do Ahead: The marinade and dressing can be prepared 1 day in advance. Cover and chill. The ribs can be marinated up to 8 hours in advance. Cover and chill, then allow to sit at room temperature for at least 15 minutes, or up to 1 hour, before grilling.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.