Marinated short ribs with barbecued spring onion & mint salad

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Ingredients

  • For the marinated ribs:

  • 1.25kg boneless, beef short ribs
  • 120ml low sodium soy sauce
  • 6 cloves garlic, finely chopped
  • 2 tbsps finely grated fresh ginger
  • 2 tsps groundnut oil

  • For the salad:

  • 60ml rice vinegar
  • 1 tsp honey
  • 2 tbsps extra-virgin olive oil
  • 2 tsps sesame oil
  • Salt and freshly ground black pepper
  • 1 tbsp finely grated fresh ginger
  • 1 bunch spring onions, ends trimmed
  • 1 bunch fresh mint leaves, mizuna or watercress

Use imperial measurements

Method

How to make Marinated short ribs with barbecued spring onion & mint salad

For the marinated ribs:
1) Whisk together soy, groundnut oil, garlic and 2 tbsps of the ginger in a baking dish. Add the ribs and turn to coat. Cover and let marinate in the refrigerator for at least 30 minutes and up to 4 hours.

2) Preheat the barbecue or griddle to high.

3) Season ribs with salt and pepper and barbecue about 3 to 4 minutes per side, until tender.

For the salad:
1) Brush the onions with oil, season with salt and pepper and barbecue for 2 to 3 minutes on each side, until tender.

2) Whisk together the vinegar, remaining tbsp of ginger, honey, sesame oil and olive oil in a large bowl and season with salt and pepper.

3) Coarsely chop the spring onions and add to the bowl. Add mint leaves, mizuna and/or watercress and toss to coat.

4) Serve the salad alongside the barbecued ribs.

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