PRIMAL KITCHEN™ Honey Mustard Vinaigrette Short Ribs & Radicchio Salad

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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