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Let me introduce myself. My name is Mark Sisson. I’m 63 years young. I live and work in Malibu, California. In a past life I was a professional marathoner and triathlete. Now my life goal is to help 100 million people get healthy. I started this blog in 2006 to empower people to take full responsibility for their own health and enjoyment of life by investigating, discussing, and critically rethinking everything we’ve assumed to be true about health and wellness...

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September 03, 2016

PRIMAL KITCHEN™ Honey Mustard Vinaigrette Short Ribs & Radicchio Salad

By Worker Bee

PrimalShort 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.

Servings: 4

Time in the Kitchen: 30 minutes plus 2 hours to marinate



  • 1 1/2 pounds boneless short ribs, 1 1/2 -inch thick (680 g/38 mm)
  • 1/2 cup plus 1/4 cup PRIMAL KITCHEN™ Honey Mustard Vinaigrette, divided (120 ml + 60 ml)
  • 1 head radicchio, cut into fourths, leaving the leaves attached at the bottom core
  • 4 large handfuls arugula


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.


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