Grilled Short Ribs and Lettuces with Mustard-Orange Dressing

Ingredients for Grilled Short Ribs and Lettuces with Mustard-Orange Dressing

• 1 teaspoon crushed red pepper flakes (optional)

• 120ml plus 1 teaspoon orange marmalade

• 2 tablespoons plus 2 teaspoons whole grain mustard, divided

• 3 tablespoons white wine vinegar, divided

• 1 teaspoon freshly ground black pepper, divided, plus more

• 1.4kg (1/4"–1/2"-thick) crosscut bone-in beef short ribs (flanken style)

• 3 1/2 teaspoons kosher salt, divided, plus more

• 2 garlic cloves, finely grated

• 60ml plus 2 tablespoons extra-virgin olive oil, plus more for grill and drizzling

• 2 cos hearts, halved lengthwise

• 1 head of radicchio, quartered through core

• Crusty bread (for serving

• optional)

Stir red pepper flakes (if using), 120ml marmalade, 2 tablespoons mustard, 1 tablespoon vinegar, and 1/2 teaspoons black pepper in a small bowl.

Place ribs in a glass baking dish; season all over with 2 teaspoons salt. Pour marinade over and turn ribs to coat. Let sit at room temperature at least 15 minutes and up to 1 hour.

Whisk garlic, 60ml plus 2 tablespoons oil, 1/2 teaspoons salt, 1/2 teaspoons pepper, and remaining 1 teaspoon marmalade, 2 teaspoons mustard, and 2 tablespoons vinegar in a small bowl or measuring cup.

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.

Drizzle cut sides of cos and radicchio with oil, then season with 1 teaspoon salt. Grill, turning occasionally, until lightly charred and warmed through, about 2 minutes for the cos 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.

Pour dressing over charred lettuces and ribs; season with more salt and pepper.

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.

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.