Orange-Ginger Grilled Short Ribs
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 898
- Total Fat
- 62
- Saturated Fat
- 20
- Carbohydrates
- 43
- Dietary Fiber
- 3
- Sugar
- 32
- Protein
- 45
- Cholesterol
- 166
- Sodium
- 1250
- Total: 1 hr 30 min
- Active: 1 hr
Ingredients
For the Glaze:
4 cups fresh orange juice
3 tablespoons packed light brown sugar
3 tablespoons tamari
1 teaspoon Sichuan peppercorns
Kosher salt and coarsely ground pepper
2 whole star anise pods
1 2-inch piece fresh ginger, sliced into rounds
For the Short Ribs:
1 2-pound piece boneless beef short rib, sliced against the grain into 1/4-inch- thick pieces
1/4 cup canola oil
Kosher salt and freshly ground pepper
For the Scallion-Peanut Relish:
1/4 cup finely chopped salted peanuts
2 scallions (green and pale green parts only), thinly sliced
1/2 teaspoon packed light brown sugar
Pinch of ground allspice
Pinch of ground cinnamon
Kosher salt
Directions
- 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.
- 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.
- 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.
- 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.