Grilled Short Ribs with Anchovy Vinaigrette Recipe

Name: Grilled Short Ribs with Anchovy Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 red bell pepper; One 2-ounce tin of anchovies1 tablespoon of oil reserved, fillets drained and minced; 2 large garlic cloves, minced; 1/4 cup plus 1 tablespoon fresh lemon juice; 1/2 teaspoon crushed red pepper; 1 cup chopped flat-leaf parsley; 3/4 cup extra-virgin olive oil; Salt; Freshly ground pepper; 6 pounds flanken-cut beef short ribs (cut across the bones), about 1/4 inch thick; Vegetable oil, for rubbing

Servings: persons

1 red bell pepper
One 2-ounce tin of anchovies1 tablespoon of oil reserved, fillets drained and minced
2 large garlic cloves, minced
1/4 cup plus 1 tablespoon fresh lemon juice
1/2 teaspoon crushed red pepper
1 cup chopped flat-leaf parsley
3/4 cup extra-virgin olive oil
Salt
Freshly ground pepper
6 pounds flanken-cut beef short ribs (cut across the bones), about 1/4 inch thick
Vegetable oil, for rubbing

1
Light a grill.
2
Grill the bell pepper over high heat, turning frequently, until charred all over.
3
When the pepper is cool enough to handle, discard the skin, seeds and stem.
4
Thinly slice the pepper.
5
In a bowl, whisk the anchovies and their oil with the garlic, lemon juice and crushed red pepper.
6
Stir in the parsley and olive oil and season with salt and pepper.
7
Stir in the sliced bell pepper.
8
Rub the ribs with vegetable oil and season with salt and pepper.
9
Grill over high heat until nicely charred and cooked to medium, about 50 seconds per side.
10
Serve the ribs right away, passing the vinaigrette at the table.

2207

kcal

Calories

161

Fat

Carbs

182

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 red bell pepper, One 2-ounce tin of anchovies1 tablespoon of oil reserved, fillets drained and minced, 2 large garlic cloves, minced, 1/4 cup plus 1 tablespoon fresh lemon juice, and more.

Yes, Grilled Short Ribs with Anchovy Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Grilled Short Ribs with Anchovy Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions