Short Ribs With Cucumber And Orange Salad Recipe

Name: Short Ribs With Cucumber And Orange Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 tablespoons brown sugar; 1 tablespoon cornstarch; 1 tablespoon garlic powder; 3/4 teaspoon kosher salt; 1 teaspoon dry mustard; 1 teaspoon ground red pepper; 2 1/2 pounds bone-in short ribs; Cooking spray; 1 navel orange, thickly sliced; 4 Persian cucumbers, shaved paper thin (about 2 cups); 1/4 cup thinly shaved shallots (about 2 shallots); 2 tablespoons lemon juice; 2 tablespoons white vinegar; 1 tablespoon coarsely chopped fresh flat-leaf parsley; 3/8 teaspoon kosher salt; 1 habanero chile, seeded and thinly sliced; 1 garlic clove, grated on a rasp or Microplane grater; 1 tablespoon uncooked long-grain white rice

Servings: persons

1 1/2 tablespoons brown sugar
1 tablespoon cornstarch
1 tablespoon garlic powder
3/4 teaspoon kosher salt
1 teaspoon dry mustard
1 teaspoon ground red pepper
2 1/2 pounds bone-in short ribs
Cooking spray
1 navel orange, thickly sliced
4 Persian cucumbers, shaved paper thin (about 2 cups)
1/4 cup thinly shaved shallots (about 2 shallots)
2 tablespoons lemon juice
2 tablespoons white vinegar
1 tablespoon coarsely chopped fresh flat-leaf parsley
3/8 teaspoon kosher salt
1 habanero chile, seeded and thinly sliced
1 garlic clove, grated on a rasp or Microplane grater
1 tablespoon uncooked long-grain white rice

1
Combine first 6 ingredients. Pat ribs dry; rub with spice mixture. Refrigerate for 30 minutes.
2
Heat grill to medium heat.
3
After preheating, turn left burner off (leave right burner on). Coat grill rack with cooking spray. Arrange ribs on left side of grill rack; grill, covered, 3 hours or until tender and a thermometer registers 200u00b0 (maintain grill temperature at 325u00b0). Place ribs on a cutting board; cover loosely with foil. Let stand 10 minutes.
4
Increase grill temperature to high. Place orange slices on right side of grill rack; cook 3 to 4 minutes on each side or until charred. Cool slightly; coarsely chop. Combine orange and next 8 ingredients (through grated garlic) in a large bowl.
5
Cook rice in a skillet over medium heat for 2 to 3 minutes or until the color of toast, stirring frequently. Place rice in a spice grinder or mortar; finely grind.
6
Remove rib meat from bones; discard bones. Cut meat into thin slices. Place cucumber mixture on a platter; top with rib meat. Sprinkle with ground rice.

126

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 18 ingredients. The key ingredients include: 1 1/2 tablespoons brown sugar, 1 tablespoon cornstarch, 1 tablespoon garlic powder, 3/4 teaspoon kosher salt, and more.

Yes, Short Ribs With Cucumber And Orange Salad 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.

Short Ribs With Cucumber And Orange Salad

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