Home/Recipes/Grilled Short Ribs with Charred Mustard Greens & Green Onions

Grilled Short Ribs with Charred Mustard Greens & Green Onions

Words: Mike Gulotta
Photos: Randy Schmidt

We had this dish on the menu when we first opened MoPho. Grilled short ribs aren’t meant to be a fork-tender dish, like a filet, but what short ribs lack in tenderness they make up for in flavor. They have a deep, rich meatiness. The marinade and glaze will end up caramelizing on the outside of the short ribs, adding sweet heat to the meat.

MoPho Short Ribs Grilling Marinade

I like to eat these with my hands, piling the green onions, greens, and herbs on top of the steak so that each bite has each element of the dish. You can serve these short ribs at back-yard barbecues or other large gatherings because it comes together fast. Marinade your meat the night before and you’re 30 minutes from a full meal, all coming off the grill. This is a low-mess affair. 

Mike Gulotta Prepping Short Ribs Mopho

Although some of the ingredients listed may seem a bit obscure, the Asian market in your area will have everything you need.

Grilled Short Ribs with Mustard Greens and Green Onions
Write a review
To serve
  1. 3 pounds Marinated Short Ribs (marinade recipe below)
  2. 2 cups Short Rib Glaze (recipe below)
  3. 2 bunches mustard greens, washed and thicker stems removed
  4. 1 bunch green onions, split and rinsed
  5. 2 cups Ginger Vinaigrette (recipe below)
  6. 2 limes
  7. fresh leaves of mint and cilantro, picked
  8. fresh ground black pepper
  9. salt to taste
  10. canola oil for cooking
For the short rib marinade
  1. 1 inch piece Chinese cinnamon
  2. 1tablespoon Szechwan pepper
  3. ½ cup soy sauce
  4. 3 cups mirin
  5. 3 tablespoons palm sugar or granulated sugar
  6. zest of 2 limes
  7. 4 cloves garlic, minced
For the short rib glaze
  1. ½ tablespoon shrimp paste, toasted
  2. 1 clove garlic, minced
  3. 1 tablespoon fresh ginger, grated
  4. ¼ cup canola oil
  5. 1 cup Short Rib Marinade
  6. 1 tablespoon fish sauce
  7. zest and juice of 1 lime
  8. ¼ cup hoisin sauce
  9. ¼ cup honey
For the ginger vinaigrette
  1. 1½ cups canola oil
  2. 1 shallot, minced
  3. 1 finger fresh ginger, grated
  4. 1 clove garlic, minced
  5. ½ cup rice wine vinegar
  6. 1 teaspoon red pepper flake
  7. sugar to taste
  8. salt to taste
To serve
  1. Rub the marinated ribs with oil and sprinkle evenly with salt. Place the ribs on a grill or grill pan over medium heat and slow cook for about 20 minutes, flipping the ribs every five minutes or so.
  2. Brush the ribs with the Short Rib Glaze and grill for another five minutes, flipping the ribs halfway through and brushing with more glaze.
  3. Remove the ribs from the grill and place the mustards and green onions on the grill. Let the mustards cook until wilted and lightly charred. Remove the mustards and allow the green onions to cook 4 minutes more until charred and tender.
  4. Place the mustards on a plate and drizzle liberally with Ginger Vinaigrette. Place short ribs atop the greens and top the ribs with more glaze. Finish the dish with the tender grilled green onions, a squeeze of lime juice, fresh ground pepper and cilantro & mint leaves.
For the short rib marinade
  1. In a medium-sized pot over medium heat, stir all ingredients together until sugar dissolves. Once mixture has cooled completely, pour it over the short ribs and allow them to marinate overnight.
For the short rib glaze
  1. In a medium-sized sauce pot over medium heat, toast the shrimp paste, garlic and ginger in the canola oil until it is caramelized, about 4 minutes. Add the remaining ingredients and simmer for 8 minutes.
For the ginger vinaigrette
  1. In a medium bowl, mix all ingredients together but do not emulsify. Check for flavor and if desired, add more oil or vinegar to taste. Set aside.
  1. Ask your butcher to cut your short ribs across the bone in 1 ½ inch thick pieces. Short ribs cut this way can be found in Asian or Latin markets.
Chefs to Watch http://www.chefstowatch.com/
Short Ribs Marinade MoPho Gulotta

Leave A Comment