| Level: | Easy |
| Total: | 1 hr 30 min |
| Active: | 1 hr |
| Yield: | 4 servings |
Ingredients
- 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
- 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
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 898 |
| Total Fat | 62 g |
| Saturated Fat | 20 g |
| Carbohydrates | 43 g |
| Dietary Fiber | 3 g |
| Sugar | 32 g |
| Protein | 45 g |
| Cholesterol | 166 mg |
| Sodium | 1250 mg |
Reviews
Sssooo good. BF doesn’t disappoint. My spouse doesn’t like short ribs but was floored when he tried these-having again tonight and doubling recipe for lunches this week.