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Grilled Short Rib with Celery Salad Whole30 Paleo Easy

Whole30 Grilled Short Ribs with Celery Salad

Grilled Short Ribs get served alongside a crisp and crunchy celery salad for a quick-and-easy weeknight meal. Think of this as a gateway into a world of flavour opportunities.

Course Dinner
Cuisine American, Asian
Keyword grilled short ribs, short ribs, whole30
Prep Time 15 minutes
Total Time 23 minutes
Servings 2 people

Ingredients

  • 1 10-12 oz boneless beef short rib
  • 4 celery stalks plus leaves – thinly sliced on a bias
  • 4 Persian cucumbers - thinly sliced on a bias
  • 2 green onions - thinly sliced on a bias
  • ¼ cup fresh cilantro leaves
  • 2 tbsp rice wine vinegar
  • 1 tbsp sesame oil
  • 3-4 tbsp avocado oil
  • ¼ cup raw unsalted cashews
  • kosher salt to taste
  • sesame seeds – for garnish

Instructions

  1. Slice short rib in half and liberally season all sides with kosher salt. Cover with plastic wrap and refrigerate 4hrs to overnight.
  2. Remove short rib 1 hour prior to cooking and let them come to room temperature.
  3. Add cashews to a dry and cold cast-iron skillet. Set the temperature to medium and gently toast the nuts as you gradually preheat the skillet. Once the nuts are warm and fragrant transfer them to a bowl and set aside to cool.
  4. Return skillet to stove and raise heat to high. Pat short ribs very dry with paper towel and rub them with 2-3 tbsp avocado oil. Carefully lay short ribs in the hot pan and cook while continuously turning them every 45-60 seconds until they reach an internal temperature of approximately 120F for a rare to medium-rare centre. *Note: the residual heat in the steak will continue to cook the meat a few more degrees after it has come off the pan.
  5. Let steak rest 5-7 minutes before slicing against the grain.
  6. Meanwhile, to a large mixing bowl, add celery, cucumber, green onion, cilantro, cashews, rice wine vinegar, sesame oil, 1 tbsp avocado oil and a pinch of salt. Toss everything to coat. Taste for seasoning and adjust as required.
  7. Lay celery salad on a serving platter and top with slices of grilled short rib. Garnish with sesame seeds.