Grilled Short Ribs with Anchovy Vinaigrette
Foodandwine.com
Foodandwine.com
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Ingredients

  • 1 red bell pepper
  • One 2-ounce tin of anchovies—1 tablespoon of oil reserved, fillets drained and minced
  • 2 large garlic cloves, minced
  • 1/4 cup plus 1 tablespoon fresh lemon juice
  • 1/2 teaspoon crushed red pepper
  • 1 cup chopped flat-leaf parsley
  • 3/4 cup extra-virgin olive oil
  • Salt
  • Freshly ground pepper
  • 6 pounds flanken-cut beef short ribs (cut across the bones), about 1/4 inch thick
  • Vegetable oil, for rubbing

Instructions

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