Grilled Short Ribs and Lettuces with Mustard-Orange Dressing
4.3
(5)
![Image may contain Dish Food Meal Egg Lunch Platter and Pork](https://cdn.statically.io/img/assets.epicurious.com/photos/5b23db954ccf7c75b49b3fdd/1:1/w_2560%2Cc_limit/Grilled-Short-Ribs-and-Lettuce-with-Orange-Mustard-Dressing-30052918.jpg)
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
Preparation
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.
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Reviews (5)
Back to TopLoved this! So simple and great ‘new’ item for our summer menu rotation
Julicks
Cape Cod
7/18/2020
Seldom do ain’t like an epi recipe...but definitely do not oil the lettuce. The choice of meat was rather tough & disappointing. The marinade & dressing might be good otherwise. Especially, during Covid times @home, we are especially open to new recipes, but this one missed the mark.
jans17
Isle of Palms, SC
7/13/2020
i loved this recipe. it's a wonderful party dish and so easy to prepare.
nan55
North Carolina
5/29/2020
I substituted fresh squeezed tangerine juice for marmalade and it was delicious.
BritNootz
San Diego, CA
7/23/2019
Fast, easy and scrumptious. Used a little more vinegar and marmalade in the dressing with a little less oil since I find that the additional oil used to grill veggies tends to dilute the flavor of whatever you're drizzling on top of them. Got rave reviews from my guests!
Anonymous
Kansas City
8/19/2018