BOBBY FLAY’S

ORANGE-GINGER GRILLED SHORT RIBS

ACTIVE: 1 hr l TOTAL: 1½ hr l SERVES: 4

FOR THE GLAZE

4 cups fresh orange juice

3 tablespoons packed light brown sugar

3 tablespoons tamari

1 teaspoon Sichuan peppercorns

Kosher salt and coarsely ground pepper

2 whole star anise pods

1 2-inch piece fresh ginger, sliced

into rounds

FOR THE SHORT RIBS

1 2-pound piece boneless beef short rib,

sliced against the grain into ¼-inch-

thick pieces

¼ cup canola oil

Kosher salt and freshly ground pepper

FOR THE SCALLION–PEANUT RELISH

¼ cup finely chopped salted peanuts

2 scallions (green and pale green parts

only), thinly sliced

½ teaspoon packed light brown sugar

Pinch of ground allspice

Pinch of ground cinnamon

Kosher salt

1. Make the glaze: Combine

tamari, peppercorns, ¼ teaspoon

salt, ½ teaspoon ground 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.

2. Grill the short ribs: Toss the
   ribs with ½ cup of the glaze,
   reserving the remaining glaze
   for brushing. Set aside the ribs at
   room temperature for 30 minutes.


3. 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.


4. 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.

GRILLED CHEESE

WITH CORN

Cut the kernels off 1 ear of corn. Grate 1 small

zucchini, then squeeze dry in a kitchen towel.

Toss the corn, zucchini, ½ cup sliced cherry

tomatoes, 2 sliced scallions, ½ teaspoon kosher

salt and a few grinds of pepper in a large bowl.

Add 2 cups grated colby jack cheese; toss.

Divide among 4 slices white bread and top

each with another slice of bread; press to adhere.

Lightly butter the outsides of the sandwiches.

Grill over medium-low heat, rotating as needed,

until well marked and the cheese melts, 3 to

5 minutes per side.

sunday

june 21

monday

june 22

IT’S

FATHER’S

DAY!

JUNE 2020 ●FOOD NETWORK MAGAZINE 51

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Dinner for Dad

t he orange juice, brown sugar,

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Meatless Monday

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