Grilled Short Ribs with Anchovy Vinaigrette - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 1 red bell pepper
- One 2-ounce tin of anchovies—1 tablespoon of oil reserved, fillets drained and minced
- 2 large garlic cloves, minced
- 1/4 cup plus 1 tablespoon fresh lemon juice
- 1/2 teaspoon crushed red pepper
- 1 cup chopped flat-leaf parsley
- 3/4 cup extra-virgin olive oil
- Freshly ground pepper
- 6 pounds flanken-cut beef short ribs (cut across the bones), about 1/4 inch thick
- Vegetable oil, for rubbing
Instructions
- Light a 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 parsley and olive oil and season with salt and pepper. Stir in the sliced bell pepper.
- Rub the ribs with vegetable 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.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Lemon.
Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.
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