Short Ribs with Cucumber and Orange Salad

2 Reviews
ADD YOUR REVIEW
Photo: Jennifer Causey; Styling: Claire Spollen
Hands-on Time
30 Mins
Total Time
4 Hours
Yield
Serves 4 (serving size: about 3 ounces meat and 3/4 cup salad)
By Keith Schroeder and Keith Schroeder
August 2015
RECIPE BY Cooking Light

Short ribs are typically braised, but they also hold up beautifully over low heat on the grill--the technique is a real game-changer. So, too, is the lightly charred orange, peel and all: fragrant, fruity, and removed of most of its bitterness.

Ingredients

  • 1 1/2 tablespoons brown sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon garlic powder
  • 3/4 teaspoon kosher salt
  • 1 teaspoon dry mustard
  • 1 teaspoon ground red pepper
  • 2 1/2 pounds bone-in short ribs
  • Cooking spray
  • 1 navel orange, thickly sliced
  • 4 Persian cucumbers, shaved paper thin (about 2 cups)
  • 1/4 cup thinly shaved shallots (about 2 shallots)
  • 2 tablespoons lemon juice
  • 2 tablespoons white vinegar
  • 1 tablespoon coarsely chopped fresh flat-leaf parsley
  • 3/8 teaspoon kosher salt
  • 1 habanero chile, seeded and thinly sliced
  • 1 garlic clove, grated on a rasp or Microplane grater
  • 1 tablespoon uncooked long-grain white rice

Nutritional Information

  • Calories 345
  • Fat 12.2g
  • Satfat 5.2g
  • Monofat 6.1g
  • Polyfat 0.6g
  • Protein 30g
  • Carbohydrate 31g
  • Fiber 5g
  • Cholesterol 89mg
  • Iron 5mg
  • Sodium 609mg
  • Calcium 109mg

How to Make It

Step 1

Combine first 6 ingredients. Pat ribs dry; rub with spice mixture. Refrigerate for 30 minutes.

Step 2

Heat grill to medium heat.

Step 3

After preheating, turn left burner off (leave right burner on). Coat grill rack with cooking spray. Arrange ribs on left side of grill rack; grill, covered, 3 hours or until tender and a thermometer registers 200° (maintain grill temperature at 325°). Place ribs on a cutting board; cover loosely with foil. Let stand 10 minutes.

Step 4

Increase grill temperature to high. Place orange slices on right side of grill rack; cook 3 to 4 minutes on each side or until charred. Cool slightly; coarsely chop. Combine orange and next 8 ingredients (through grated garlic) in a large bowl.

Step 5

Cook rice in a skillet over medium heat for 2 to 3 minutes or until the color of toast, stirring frequently. Place rice in a spice grinder or mortar; finely grind.

Step 6

Remove rib meat from bones; discard bones. Cut meat into thin slices. Place cucumber mixture on a platter; top with rib meat. Sprinkle with ground rice.

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Ratings & Reviews

Difficult if you don't have the kind of grill described

tcasey
September 27, 2015
These charred very quickly on our small grill, which has inner/outer burners rather than left/right. It was difficult to do the first step of slow-cooking the meat before charring it. A large portion of our meat ended up charred, which was disappointing. The rest of it was super tasty, however. The spice rub was very good - and a lot hotter than I had imagined it would be. The cucumbers in the salad were a nice counter to that heat.

Yum!

arahbee
July 25, 2015
Love braised short ribs, so I decided to give this recipe a try. It was very simple to do the rub and throw them on the grill. All in all, they turned out great and I will make again - the meat pulls away from the bone as they cook and they slice up nicely.   I did have a few issues - first, not all of my ribs were the same size, so a few were overcooked - and I pulled them all off at about 2 hrs and 10 minutes.  So watch them closely and try and find nice even size short ribs.  Everyone in the household gave it a thumbs up.  (I didn't make the salad)
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