Orange-Ginger Grilled Boneless Short Ribs with Gree

Name: Orange-Ginger Grilled Boneless Short Ribs with Green Onion-Peanut Relish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups fresh orange juice; 3 tablespoons light brown sugar; 3 tablespoons tamari; 1 teaspoon Schezuan peppercorns; 1/2 teaspoon coarsely ground black pepper; 1/4 teaspoon kosher salt; 2 whole star anise; One 2-inch piece fresh ginger, sliced into rounds; 2 pound piece boneless beef short rib, sliced across the grain into 1/4-inch-thick pieces; 1/4 cup canola oil; Kosher salt and freshly ground black pepper; 1/4 cup coarsely chopped salted peanuts; 2 green onions, green and pale green part, thinly sliced; 1/2 teaspoon light brown sugar; Pinch allspice; Pinch cinnamon; Kosher salt

Servings: persons

4 cups fresh orange juice
3 tablespoons light brown sugar
3 tablespoons tamari
1 teaspoon Schezuan peppercorns
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon kosher salt
2 whole star anise
One 2-inch piece fresh ginger, sliced into rounds
2 pound piece boneless beef short rib, sliced across the grain into 1/4-inch-thick pieces
1/4 cup canola oil
Kosher salt and freshly ground black pepper
1/4 cup coarsely chopped salted peanuts
2 green onions, green and pale green part, thinly sliced
1/2 teaspoon light brown sugar
Pinch allspice
Pinch cinnamon
Kosher salt

1
For the orange-ginger glaze: Combine the juice, sugar, tamari, peppercorns, ground pepper, salt, anise and ginger in a saucepan.
2
Cook over high heat, stirring occasionally, until reduced by half.
3
Strain and cool.
4
For the grilled boneless short ribs: Toss the ribs with 1/2 cup of the glaze, reserving the remaining glaze.
5
Set aside the ribs at room temperature for 30 minutes.
6
Prepare the grill for direct grilling at medium-high heat.
7
Remove the ribs from the glaze, shaking off the excess.
8
Brush the ribs with the oil and sprinkle with salt and pepper.
9
Grill the ribs until nicely charred and still pink in the middle, about 3 minutes each side.
10
Brush the ribs occasionally with the reserved glaze.
11
For the green onion-peanut relish: Combine the peanuts, onions, sugar, allspice, cinnamon and sprinkle lightly with salt.
12
Transfer the ribs to a platter and top with the green onion-peanut relish.

929

kcal

Calories

Fat

Carbs

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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 17 ingredients. The key ingredients include: 4 cups fresh orange juice, 3 tablespoons light brown sugar, 3 tablespoons tamari, 1 teaspoon Schezuan peppercorns, and more.

Yes, Orange-Ginger Grilled Boneless Short Ribs with Green Onion-Peanut Relish falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Orange-Ginger Grilled Boneless Short Ribs with Green Onion-Peanut Relish

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions