Categories: Grilling
Ingredients
- For the glaze:
- 4 cups fresh orange juice
- 3 tbsp light brown sugar
- 3 tbsp tamari
- 1 tsp Sichuan peppercorns
- Kosher salt and black pepper
- 2 whole star anise pods
- 2-inch piece fresh ginger, sliced into rounds
- For the short ribs:
- 2 lb. piece boneless beef short rib, sliced against the grain into 1/4-inch-thick pieces
- 1/4 cup canola oil
- Kosher salt and black pepper
- For the scallion-peanut relish:
- 1/4 cup finely chopped salted peanuts
- 2 scallions (green and pale green parts only), thinly sliced
- 1/2 tsp light brown sugar
- Pinch of ground allspice
- Pinch of ground cinnamon
- Kosher salt
Directions
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Make the glaze: Combine the orange juice, brown sugar, tamari, peppercorns, 1/4 tsp salt, 1/2 tsp black pepper, the anise and ginger in a medium saucepan. Bring to a boil over high heat. Reduce to a simmer and cook until reduced by half, about 15 minutes. Strain and let cool.
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Grill the short rubs: Toss the short ribs with 12 cup of the glaze, reserving the remaining glaze for brushing. Set aside the ribs at room temp for 30 minutes.
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Preheat a grill to medium high. Remove the ribs from the glaze, shaking off the excess. Brush with the canola oil and sprinkle with salt and pepper. Grill the ribs, brushing occasionally with the reserved glaze, until nicely charred but still pink in the middle, about 3 minutes per side.
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Make the scallion-peanut relish: Combine the peanuts, scallions, brown sugar, allspice and cinnamon in a bowl and sprinkle lightly with salt. Transfer the ribs to a platter and top with the relish.