Short Ribs & Scallions That Will Rock Your Grill



ribs-600 Photos: courtesy of Dinner: A Love Story


Let’s face it: You’re busy — too busy to mess around with complicated cooking at the end of the day. Still, dinner should be more than just a cup full of cereal and the dream of a brighter tomorrow. Enter: Jenny Rosenstrach, a busy mom who makes dinner happen with style, simplicity, and just the right amount of sizzle. Whether or not you're cooking for kids, we love her easy, delicious approach. In fact, we love it so much, we'll be sharing one of her recipes every week, so you can have a life — and a REALLY good meal, too.

Grilled Short Ribs with Scallions
We first had this with an herby quinoa dish and wilted spinach that had been tossed with a drizzle of rice wine vinegar, a drop or two of sesame oil, salt, pepper, sesame seeds. Oh, and also a nice cold glass of Ramey Chardonnay.

1/3 cup soy sauce
1 tablespoon brown sugar
1 tablespoon olive oil
1 teaspoon dark sesame oil
1/2 cup chopped scallions
1 garlic clove, chopped
1 teaspoon hot sauce
Juice from one lime
Salt and pepper
2 1/2 pounds boneless short ribs
1 bunch scallions, trimmed (as shown above) and tossed in a little olive oil with salt

Add all the marinade ingredients to a large ziploc bag. Add ribs, seal it, and marinate in the refrigerator for anywhere from 2 to 4 hours. Heat grill to high and add ribs and scallions as shown above. Cook ribs about 3 to 4 minutes a side, about 10-12 minutes total, browning all sides. Flesh should feel tender, but not smushy. Scallions are ready when they are slightly charred and wilted.


Jenny Rosenstrach is the author of Dinner: A Love Story and the blog of the same name. She and her husband write The Providers column for Bon Appetit.