The Napa Valley has been smokin’ hot over the past week and a half, and therefore, we want to do all of our cooking outside in the shade. Grilling is a great way to keep your kitchen from getting too warm, and also provides a lovely excuse to open up some delicious barbecue-friendly reds – like our Tempranillo from the Sierra Foothills. Pair with this delicious recipe for grilled short ribs. Cheers and enjoy!
Grilled Short Ribs with Anchovy Vinaigrette
1 red bell pepper
2 oz tin of anchovies – 1 tbsp of oil reserved, fillets drained and minced
2 large garlic cloves
¼ cup plus 1 tbsp fresh lemon juice
½ tsp crushed red pepper
1 cup chopped parsley
¾ cup extra virgin olive oil
Salt
Pepper
6 lbs flanken-cut beef short ribs, about ¼ inch thick
Light your grill. Grill the bell pepper over high heat, turning frequently until charred all over. When the pepper is cool enough to handle, discard the skin, seeds and stem. Thinly slice the pepper.
In a bowl, whisk the anchovies and their oil with the garlic, lemon juice and crushed red pepper. Stir in the sliced bell pepper.
Rub the ribs with olive oil and season with salt and pepper. Grill over high heat until nicely charred and cooked to medium, about 50 seconds per side. Serve the ribs right away, passing the vinaigrette at the table.
Recipe courtesy of Food + Wine.