Orange-Ginger Grilled Boneless Short Ribs with Green Onion-Peanut Relish

Name: Orange-Ginger Grilled Boneless Short Ribs with Green Onion-Peanut Relish
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Cuisine: Global
Ingredients: 1 pinch Pinch allspice; 907 grams boneless beef short rib, sliced across the grain into 1/4-inch-thick pieces; 59 milliliters canola oil; 1 pinch Pinch cinnamon; 1 2-inch piece fresh ginger, sliced into rounds; 2 green onions, green and pale green part, thinly sliced; 1 teaspoons coarsely ground black pepper; 0 teaspoons kosher salt; 4 servings Kosher salt; 4 servings Kosher salt and freshly ground black pepper; 1 teaspoons light brown sugar; 3 Tbsps light brown sugar; 946 milliliters fresh orange juice; 1 teaspoon Schezuan peppercorns; 59 milliliters coarsely chopped salted peanuts; 3 Tbsps tamari; 2 whole star anise

You can never have too many main course recipes, so give Orange-Ginger Grilled Boneless Short Ribs with Green Onion-Peanut Relish

Instructions

Watch how to make this recipe.

Combine the juice, sugar, tamari, peppercorns, ground pepper, salt, anise and ginger in a saucepan. Cook over high heat, stirring occasionally, until reduced by half. Strain and cool.

Ingredients you will need

Ground Black Pepper

Peppercorns

Ginger

Tamari

Anise

Juice

Sugar

Salt

Equipment you will use

Sauce Pan

For the grilled boneless short ribs: Toss the ribs with 1/2 cup of the glaze, reserving the remaining glaze. Set aside the ribs at room temperature for 30 minutes. Prepare the grill for direct grilling at medium-high heat.

Ingredients you will need

Boneless Beef Short Ribs

Glaze

Ribs

Equipment you will use

Grill

Remove the ribs from the glaze, shaking off the excess.

Ingredients you will need

Glaze

Ribs

Brush the ribs with the oil and sprinkle with salt and pepper. Grill the ribs until nicely charred and still pink in the middle, about 3 minutes each side.

Ingredients you will need

Salt And Pepper

Ribs

Cooking Oil

Equipment you will use

Grill

Brush the ribs occasionally with the reserved glaze.

Ingredients you will need

Glaze

Ribs

Combine the peanuts, onions, sugar, allspice, cinnamon and sprinkle lightly with salt.

Ingredients you will need

Allspice

Cinnamon

Peanuts

Onion

Sugar

Salt

Transfer the ribs to a platter and top with the green onion-peanut relish.

Ingredients you will need

Green Onions

Peanuts

Relish

Ribs

Equipment

Sauce Pan

Grill

Ingredients

Servings:

1pinch

Pinch allspice 907grams

boneless beef short rib, sliced across the grain into 1/4-inch-thick pieces 59milliliters

canola oil 1pinch

Pinch cinnamon 1

2-inch piece fresh ginger, sliced into rounds 2

green onions, green and pale green part, thinly sliced 1teaspoons

coarsely ground black pepper 0teaspoons

kosher salt 4servings

Kosher salt 4servings

Kosher salt and freshly ground black pepper 1teaspoons

light brown sugar 3Tbsps

light brown sugar 946milliliters

fresh orange juice 1teaspoon

Schezuan peppercorns 59milliliters

coarsely chopped salted peanuts 3Tbsps

tamari 2

whole star anise

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Merlot, Cabernet Sauvignon, and Pinot Noir are great choices for Beef Short Ribs. Beef and red wine are a classic combination. Generally, leaner cuts of beef go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier cuts can handle a bold red, such as cabernet sauvingnon. The Darioush Signature Merlot with a 4.4 out of 5 star rating seems like a good match. It costs about 69 dollars per bottle.

Darioush Signature Merlot

The moderate 2008 growing season yielded small amounts of mature, highly-concentrated Merlot. The resulting wine offers a profile of dense, expressive dark fruit– black raspberry, cherry and dried fig supported by a tight core of dark cocoa, licorice and cola. Sweet, succulent tannins add textural complexity, while a beautiful, long finish reveals notes of rosemary, cinnamon and graham cracker. Blend: 90% Merlot, 5% Cabernet Sauvignon, 5% Cabernet Franc