Grilled Porcini-Rubbed Short Ribs with Salsa Verde

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Author: Amanda
Yield: 4 servings 1x

Description

Indulge in the ultimate flavor experience with Grilled Porcini-Rubbed Short Ribs with Salsa Verde. Succulent marinated short ribs are grilled to perfection and topped with a vibrant salsa verde. Perfect for grilling and BBQ enthusiasts and food lovers seeking bold, savory flavors.

Ingredients

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PORCINI RUB:

1 ounce dried porcini mushrooms
1–1/2 tablespoons whole black peppercorns
1–1/2 teaspoons red pepper flakes
6 tablespoons kosher salt
1–1/2 tablespoons granulated sugar
1 tablespoon MSG, optional

MARINADE:

1 red onion, cut into chunks
1 cup balsamic vinegar
1 cup olive oil (can be regular or extra-virgin olive oil)
1/4 cup honey
1 kiwi, peeled and cut into chunks
2 teaspoons kosher salt
Twelve 1/2-inch-thick flanken-cut short ribs

SALSA VERDE:

1.5 ounces Italian flat-leaf parsley, finely chopped (about a heaping half cup after chopped)
0.5-ounce fresh mint, finely chopped (about 3 tablespoons after chopped)
1 garlic clove, grated on a microplane
1 tablespoon capers, finely chopped
1 anchovy, finely minced, optional
Juice of 1/2 lemon, or to taste
4–5 tablespoons extra-virgin olive oil
Red pepper flakes, kosher salt, and freshly ground black pepper, to taste

TO SERVE:

5 green onions
Flaky sea salt

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Instructions

For the Porcini Rub, grind the porcini mushrooms in a spice grinder into a fine powder (you may need to do this in batches). Transfer to a small bowl. Grind the black peppercorns and red pepper flakes into a fine powder and transfer to the bowl. Stir in the salt, sugar, and MSG, if using. Store in an airtight container.
For the marinade, add the red onion, vinegar, olive oil, honey, kiwi, and salt to a blender and puree until smooth (a few small chunks are okay). Transfer to a dish large enough to hold all of the short ribs, preferably with a lid, or a large Ziploc bag.
Score the meat of each short rib into a 1/4-inch diamond/crosshatch pattern, then flip and do the same to the other side. Put the short ribs into the marinating container or ziploc bag, ensuring each side is coated in the marinade. Transfer to the refrigerator and marinate for 2–4 hours maximum.
While the short ribs are marinating, make the Salsa Verde: Combine the herbs, garlic, capers, anchovy, and lemon in a small bowl, stirring to mix. Slowly drizzle in the olive oil, using enough to form a spoonable/drizzleable but thick sauce. Season to taste with red pepper flakes, salt, and pepper.
Remove the short ribs from the fridge. Drain from the marinade, using your hands to scrape off the excess marinade, and transfer to a large baking sheet. Pat both sides dry with paper towels and season generously with the porcini rub. Set aside at room temperature for 30 minutes while you prepare the grill.
Before starting the grill, trim any wilted/damaged tops and the root end from the green onions. Starting at the green ends and moving toward the white ends, slice the green onions as thinly as possible on an extreme bias. Put the green onions in a small bowl of ice water until you’re ready to serve the ribs. This will help keep them crisp and make them curl.
Prepare a charcoal grill for high heat (you’ll need about 20–25 minutes to get the charcoal hot enough), or preheat your gas grill for high heat about 15 minutes before you’re ready to cook. Place the ribs on the grill, leaving space between each one. Grill for 3–5 minutes per side, or until they are deeply caramelized and grill marks have formed. Transfer to a clean large baking sheet.
To serve, drain the green onions and pat dry with paper towels. Stir the salsa verde to recombine everything. Spoon it generously over the short ribs, serving any remaining sauce on the side. Sprinkle the ribs with flaky sea salt and scatter the green onions over top.