Red Wine Grilled Spareribs with Citrus Radicchio Salad
Prep
10 min
Total
7 min
Plus
Marinated time 1-24 hours
Makes
4
Mouthwatering caramelized short ribs on top of mixed green salad and garnished with green onions.
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Ingredients
4
Korean style beef short ribs
1 head
radicchio
1
orange
1
grapefruit
1/2
fennel, sliced
2
green onion, chopped
2 splashes
olive oil
6
radish, sliced
pinch
salt
pinch
pepper
Marinade
1 cup
red wine
1 tablespoon
garlic, chopped
1/2 tablespoon
chili, chopped
1 tablespoon
Worcestershire sauce
1 tablespoon
Dijon mustard
1 tablespoon
honey
Instructions
1)Mix all marinade ingredients together and add spare ribs into a large zip lock bag. Shake every few minutes.
2)Allow to marinate for 1 hour but 24 would take this dish over the top! Remove when ready and season with salt and pepper.
3)Salad : Remove core from radicchio and lay whole leaves on large platter.
4)Remove all rind from the citrus and slice into disks, toss in large bowl with radish and fennel.
5)Add a splash of olive oil and season with salt and pepper. Then gently place around and on top of radicchio.
6)In a medium pan, heat olive oil and sear short ribs. Turn after 3 minutes and cook for another 4 minutes.
7)Remove, let rest for 4 minutes, then top off your salad with perfectly caramelized short ribs.
8)Garnish with green onion and server.