If you’re on the hunt for a dish that melds bold, savory flavors with a tantalizing blend of textures, look no further than Grilled Porcini-Rubbed Short Ribs with Salsa Verde. Imagine succulent flanken-cut short ribs, marinated in a balsamic marinade, then grilled until they’re richly caramelized. The magic continues with a porcini mushroom rub that imparts an earthy, umami depth, while a fresh, zesty salsa verde made with parsley, mint, and capers adds a vibrant kick. This dish is irresistible to me, from the smoky char of the grill to the bright zing of herbs and lemon, making it something that you’ll crave again and again. I did—and do!
I first had these at Chi Spacca, a restaurant by the queen Nancy Silverton, in Los Angeles a couple of years ago, and I haven’t stopped thinking about them since. I knew they were in the cookbook, and while my copy is buried somewhere in the depths of all my cookbooks (I have literally thousands), my library could find their copy easily, thank God.
My first foray into short ribs of this style came from Korean short ribs, a close cousin to this recipe and something I absolutely cannot stop eating when they’re in front of me. I love how flavorful and juicy short ribs are, especially when they’re cut thinly across the bone. Don’t get me wrong…a big hunk of braised short rib is delicious, too, but thin-cut short ribs really allow flavors to penetrate the meat, and the bonus is they cook in a few minutes vs. a few hours.
A Culinary Love Story: Italy Meets Korea in Los Angeles
If you’ve ever wondered what happens when Italian flair meets Korean boldness, look no further. The result is a dish so mouthwateringly delicious that you’ll be licking your fingers and fighting for the last bite. I first encountered this at Chi Spacca in Los Angeles, courtesy of the culinary genius, Nancy Silverton. This isn’t just a recipe; it’s an adventure in flavor that takes you from the rich umami depths of porcini mushrooms to the fresh zing of a vibrant salsa verde. Let’s dive into the history and magic behind Grilled Porcini-Rubbed Short Ribs with Salsa Verde.
The Roots of the Dish
Short ribs have long been a staple in various cuisines around the world. In Italy, the ribs are cut with the bone, creating big hunks of meat (known as English-cut). They’re known for their rich, hearty flavor, often braised for hours until tender. Meanwhile, in Korea, short ribs (or “galbi”) are cut across the bone into thin strips (known as flanken-style) and are typically marinated and grilled, resulting in a smoky, caramelized exterior. This recipe melds these traditions, using Italian ingredients and techniques with a nod to Korean BBQ and marinades, creating a fusion that gives us the best of both worlds IMO.
The Ingredients: What Makes This Dish Stand Out
The Porcini Rub
The porcini rub is where the magic begins. Dried porcini mushrooms ground into a fine powder infuse the short ribs with an earthy, umami punch. Mix in black peppercorns, red pepper flakes, kosher salt, granulated sugar, and a touch of MSG (if you’re feeling adventurous), and you’ve got a rub that’s not just good but legendary. You’ll have more than you need for this recipe, so save it in an airtight container and sprinkle it on burgers, steaks, etc. This porcini rub mixed with a little garlic powder is my secret spice rub for smash burgers!
The Marinade
We’re not just slapping some sauce on these ribs and calling it a day. This marinade is where the Italian and Korean influences really shine. Balsamic vinegar and olive oil bring a robust Italian flavor, while red onion, honey, and kiwi (yes, kiwi!) ensure that the meat is tender and slightly sweet. I’ve started using this marinade on so many things—another recipe is forthcoming, so stay tuned!
Salsa Verde
Salsa verde means different things to different countries. In Mexico and some of South America, it’s a salsa made with roasted tomatillos. In Argentina, it takes the form of chimichurri, which, while similar to salsa verde, has a different flavor. In Italy, it’s a fresh, herbaceous sauce with Italian flat-leaf parsley, mint, garlic, capers, anchovy (if you’re up for it), and lemon juice. The sauce is thick, spoonable, and utterly irresistible, providing a fresh contrast to the rich, savory ribs. The mint is key to this salsa verde; because short ribs are so rich and fatty, its herby brightness is much needed here.
Equipment Needed
- Spice grinder
- Measuring cups and spoons
- Glass mixing bowls
- Liquid measuring cups
- Plastic cutting board
- Chef’s knife
- Blender
- Marinating container
- Microplane
- 12-inch stainless-steel tongs
- Charcoal grill or gas grill
- Large sheet pan
- Food scale
Cooking Technique: From Marination to Grill
Marinating the Meat
First things first, score the meat into a crosshatch pattern. This not only helps the marinade penetrate the meat but also ensures even cooking. Marinate the short ribs for no more than 4 hours. Trust me on this one; any longer, and you’ll end up with mush instead of a perfectly tender texture.
Preparing the Grill
Whether you’re using a charcoal or gas grill, you need high heat to get that beautiful caramelization. Grill the ribs for 3-5 minutes per side until they’re deeply charred and grill marks form. This isn’t the time to walk away; stay vigilant to avoid any flare-ups.
Tips & Tricks: The Devil is in the Details
- Grind Those Porcini Mushrooms Finely: This ensures that every bite of the short ribs is packed with flavor. You really do need a spice grinder to get the right texture, but a blender can work in a pinch.
- Don’t Over-Marinate: The kiwi in the marinade is a potent tenderizer. Too long, and the meat’s texture will suffer.
- Pat the Ribs Dry: Before grilling, make sure to pat the ribs dry. This helps achieve that perfect sear. Too much liquid left on the ribs will make them steam vs. caramelize.
- Thinly Slice Green Onions: For the garnish, slice the green onions as thinly as possible and soak them in ice water. This keeps them crisp and gives them a fun curl. I had to watch several YouTube videos to get mine right. Here are a several that might help you.
Picture this: The grill is sizzling, and the air is filled with the mouthwatering aroma of porcini mushrooms and caramelizing meat. (I literally stood at the grill and ate some hot off the flame because they smelled so good, which goes against my dirty hands’ aversion, but it’s worth it.) Cut them into bite-sized pieces with scissors and eat them with your hands if you don’t suffer from the dirty-hands phobia, or serve them with a steak knife and fork for those who don’t want to pick up their food and gnaw on it (no shade there at all!). As you take your first bite, the ribs are tender, with a smoky, charred exterior that gives way to a juicy, flavorful interior. The salsa verde adds a burst of freshness, with hints of lemon and herbs cutting through the richness of the meat. The crunch of the green onions and the sprinkle of flaky sea salt elevate every bite.
Grilled Porcini-Rubbed Short Ribs with Salsa Verde isn’t just a meal; it’s an experience. It’s perfect for a weekend project, a special gathering, or whenever you feel like treating yourself to something extraordinary. Pay homage to the culinary maestros and the rich, cross-cultural history that brings this dish to life. So, fire up that grill, gather your ingredients, and get ready to wow your guests (or just yourself because you deserve it—and you can probably eat six of these on your own).
Happy cooking—and grilling!
[tasty-recipe id=”45645″]
[…] the meat and adds a subtle tropical note. This has become my go-to marinade after discovering it in this recipe for grilled short ribs from the Chi Spacca […]