Recipe courtesy of Bobby Flay

Orange-Ginger Grilled Short Ribs

Getting reviews...
Save Recipe
  • Level: Easy
  • Total: 1 hr 30 min
  • Active: 1 hr
  • Yield: 4 servings
Share This Recipe

Ingredients

For the Glaze:

For the Short Ribs:

For the Scallion-Peanut Relish:

Directions

  1. Make the glaze: Combine the orange juice, brown sugar, tamari, peppercorns, 1/4 teaspoon salt, 1/2 teaspoon ground pepper, the anise and ginger in a medium saucepan. Bring to a boil over high heat. Reduce to a simmer and cook until reduced by half, about 15 minutes. Strain and let cool.
  2. Grill the short ribs: Toss the ribs with 1/2 cup of the glaze, reserving the remaining glaze for brushing. Set aside the ribs at room temperature for 30 minutes.
  3. Preheat a grill to medium high. Remove the ribs from the glaze, shaking off the excess. Brush with the canola oil and sprinkle with salt and pepper. Grill the ribs, brushing occasionally with the reserved glaze, until nicely charred but still pink in the middle, about 3 minutes per side. 
  4. Make the scallion–peanut relish: Combine the peanuts, scallions, brown sugar, allspice and cinnamon in a bowl and sprinkle lightly with salt. Transfer the ribs to a platter and top with the relish.
18m Easy 98%
CLASS
13m Easy 99%
CLASS
35m Easy 100%
CLASS
14m Easy 99%
CLASS
Jonathan Waxman

Braised Short Ribs

14m Easy 96%
CLASS
20m Easy 99%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now