Grilled Porcini-Rubbed Short Ribs with Salsa Verde

Amanda

4 months ago

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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

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!

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

Scale

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.