WEEKDAYS 1e|12c|p

Grilled Short Ribs with Cauliflower Kimchi Salad

Michael Symon
|
Servings: 4 - 6
|
easy
|
2+ hr

You are going to love Michael Symon's Grilled Short Ribs with Cauliflower Kimchi Salad!


  • Ingredients
  • step-by-step directions
Ingredients
Salsa Verde:
  • 1/4 cup parsley (thinly sliced)
  • 2 tablespoons mint (thinly sliced)
  • 2 anchovies, salt packed (rinsed)
  • 1 clove garlic (peeled)
  • 1 shallot (peeled)
  • 1 lemon (zested, juiced)
  • 2 tablespoons capers, salt packed (rinsed)
  • 1/2 jalapeno (sliced)
  • 1/2 teaspoon red pepper flakes
  • 1/2 cup olive oil (divided)
  • 2 pounds Korean style beef shortribs
  • Kosher salt and freshly ground black pepper (to taste)
Cauliflower Kimchi Salad:
  • 1 cup store-bought kimchi
  • 1/3 cup fresh orange juice
  • 1/4 cup olive oil (plus 2 tablespoons)
  • 3 cup cauliflower (florets)
To Assemble:
  • 1/2 cup orange (segments)
  • 1/4 cup mint (torn)
  • Kosher salt and freshly ground black pepper (to taste)
Directions
  • For the Salsa Verde: In the bowl of a food processor, add the parsley, mint, anchovies, garlic, shallot, lemon, capers, jalapeno, red pepper flakes, and olive oil, and pulse until finely chopped. Pour into a gallon sized bag and add the short ribs. Place in the refrigerator to marinate for up to 2 hours or overnight.
  • Remove the beef from the marinade and discard the marinade. Allow the meat to rest at room temperature for at least 30 minutes before grilling.
  • For the Cauliflower Kimchi Salad: In the bowl of a food processor, add the kimchi and orange juice and pulse until relatively smooth. Add the olive oil and pulse until smooth. Season with salt and pepper. Set aside.
  • Preheat a heavy bottomed saute pan over medium-high heat and add 2 tablespoons of olive oil along with the cauliflower. Season with salt and pepper. Cook cauliflower without moving too much until the cauliflower is golden brown and cooked through.
  • To Assemble: Preheat grill or grill pan on high heat.
  • Season short ribs with salt and pepper. Drizzle with olive oil. Place on preheated grill for 1-1 1/2 minutes per side or until deeply charred. Remove to a platter to rest.
  • In a large bowl, add the cauliflower, orange segments and mint. Top with the kimchi vinaigrette and toss to combine. Serve alongside the short ribs.
  • Tip: Marinate the short ribs overnight and allow to come to room temperature while making the cauliflower salad. If you don't like kimchi, try using sauerkraut or your favorite pickled vegetable.
Similar categories: Pork

Comments

rate this recipe
Use a Facebook account to add a comment, subject to Facebook's Terms of Service and Privacy Policy. Your Facebook name, photo & other personal information you make public on Facebook will appear with your comment, and may be used on ABC's media platforms. Learn more.

Latest Recipes