Grilled Boneless Short Ribs

So I don't post every day. I post when I have the time and when a dinner strikes me as something that should be shared. Tonight, for example, needs to be shared.

Grilled Boneless Short Ribs are my new favorite grilled meat. Boneless ribs, seasoned with salt and pepper. That's all there was to it. Chris cooked them to the perfect temperature. It did not feel like I was faced with an oversized steak. Don't get me wrong, I do like those oversized steaks, but this was just a delicious cut of meat. And we will have this again.

For a side dish, I fixed a Stacked Summer Vegetable Salad.  The recipe is from Better Homes and Gardens. Loved it but it needed more dressing. Note to self, next time double the dressing recipe!
Ingredients-
3 medium yellow or green zucchini

Kosher salt

4 medium carrots

1/2 small red onion

1 cups torn leaf lettuce

3 tablespoons lemon juice

1/4 cup olive oil
2 tablespoons snipped fresh dil
l
Freshly ground black pepper (optional)

Method-
With a vegetable peeler or mandoline shave zucchini in thin strips. Salt lightly, then transfer to colander to drain, about 15 minutes.

Meanwhile, shave carrots in strips and thinly slice onion.

Rinse zucchini and drain in colander. To assemble salad, in a 2-quart square dish layer one-third each of zucchini, lettuce carrots, and onion.

For dressing, in a glass measuring cup whisk together lemon juice and oil. Drizzle some of the dressing on layered vegetables. Repeat layering and dressing twice. Cover and refrigerate 1 hour or up to 12 hours before serving.

To serve, sprinkle salad with fresh dill and pepper. Cut salad in rectangles with a sharp knife; lift out with a spatula. 


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