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Short ribs are often braised for hours, but when the weather outside is hot and you don’t want to turn on the oven, there’s a better way. Marinate those ribs, and throw ‘em on the grill.
PRIMAL KITCHEN™ Honey Mustard Vinaigrette serves double-duty here as a marinade for meat and a dressing for salads. The vinaigrette does all the work while you sit back and relax. There’s no chopping or stirring needed to put this 4-ingredient meal together, and your kitchen will stay so clean, it won’t even look like you’ve made dinner.
As a marinade, the vinaigrette’s tangy mustard flavor pairs perfectly with beef and the honey caramelizes the edges of the ribs as they cook. As a salad dressing, the vinaigrette adds a hint of sweetness to balance the bitter and spicy flavors in the radicchio and arugula salad. Piled together on a plate, the grilled honey mustard short ribs and the radicchio salad are a bold and flavorful combination. It’s a meal you’ll want to eat all summer.
Time in the Kitchen: 30 minutes plus 2 hours to marinate
In a large sealable plastic bag, combine the short ribs with 1/2 cup/120 ml PRIMAL KITCHEN™ Honey Mustard Vinaigrette. Toss and turn the bag to make sure all the meat is coated in vinaigrette. Marinate 2 hours in the refrigerator.
Remove the ribs from the marinade, and season lightly with salt.
Prepare a grill for medium-high heat; lightly oil grate.
Grill short ribs, turning as needed until lightly charred on all sides, 8 – 12 minutes total.
Let the ribs rest 10 minutes, then slice against the grain.
While the ribs are resting, brush the radicchio wedges lightly with olive oil. Grill the radicchio wedges 1 to 2 minutes on each side until charred. Remove from the grill, trim off the bottom core, and thinly slice the leaves.
In a large bowl, toss the radicchio and arugula with 1/4 cup/60 ml PRIMAL KITCHEN™ Honey Mustard Vinaigrette.
Serve the sliced short ribs over the radicchio and arugula salad.