Grilled Short Ribs and Lettuces with Mustard-Orange Dressing

Ingredients for Grilled Short Ribs and Lettuces with Mustard-Orange Dressing

• 1 teaspoon crushed red pepper flakes (optional)

• 120ml plus 1 teaspoon orange marmalade

• 2 tablespoons plus 2 teaspoons whole grain mustard, divided

• 3 tablespoons white wine vinegar, divided

• 1 teaspoon freshly ground black pepper, divided, plus more

• 1.4kg (1/4"–1/2"-thick) crosscut bone-in beef short ribs (flanken style)

• 3 1/2 teaspoons kosher salt, divided, plus more

• 2 garlic cloves, finely grated

• 60ml plus 2 tablespoons extra-virgin olive oil, plus more for grill and drizzling

• 2 cos hearts, halved lengthwise

• 1 head of radicchio, quartered through core

• Crusty bread (for serving

• optional)

Stir red pepper flakes (if using), 120ml marmalade, 2 tablespoons mustard, 1 tablespoon vinegar, and 1/2 teaspoons black pepper in a small bowl.

Place ribs in a glass baking dish; season all over with 2 teaspoons salt. Pour marinade over and turn ribs to coat. Let sit at room temperature at least 15 minutes and up to 1 hour.

Whisk garlic, 60ml plus 2 tablespoons oil, 1/2 teaspoons salt, 1/2 teaspoons pepper, and remaining 1 teaspoon marmalade, 2 teaspoons mustard, and 2 tablespoons vinegar in a small bowl or measuring cup.

Prepare a grill for high heat; oil grate. Grill ribs until lightly charred and crisp around the edges, about 2 minutes per side. Transfer to a platter, season with salt, and let rest 5 minutes.

Drizzle cut sides of cos and radicchio with oil, then season with 1 teaspoon salt. Grill, turning occasionally, until lightly charred and warmed through, about 2 minutes for the cos and 5 minutes for the radicchio. If using bread, grill alongside radicchio until lightly charred and warmed through, about 2 minutes per side. Transfer to platter with ribs.

Pour dressing over charred lettuces and ribs; season with more salt and pepper.

Do Ahead: Marinade and dressing can be made 1 day ahead. Cover and chill. Ribs can be marinated 8 hours ahead. Cover and chill then let sit at room temperature at least 15 minutes and up to 1 hour before grilling.

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