Beef short ribs are commonly braised for hours. What is slightly unusual and great about this recipe is that the short ribs are slow-roasted until tender and then grilled to impart a smoky char. It may seem like a difficult recipe, but I swear it’s not, and the delicious result is so worth the time. The ribs need a day to marinate, so plan accordingly. After tasting this dish, you’ll never braise a short rib again! Use any leftover meat to make Short Rib and Fontina Cheese Panini with Tomato-Onion Chutney (page 120) or Pappardelle with Beef Sugo and Ricotta (page 111). This is a really rich dish; all it needs to round it out is a simple green salad. To make the spiced short ribs really sing, I prepare a version of Spanish romesco sauce. Bold, tangy, and definitely habit-forming, romesco looks ordinary enough but in one bite transforms the dish. When making the sauce, it’s important to use a food processor and not a blender so it retains a chunky texture. This recipe will make more than you need for the short ribs and is a terrific go-to sauce to keep around. Try it with grilled vegetables and seafood (it’s particularly awesome with shrimp), tossed with pasta, or as a sandwich spread.

　　

Ingredients

serves 4

　　2 tablespoons sweet smoked paprika

　　2 tablespoons ground ginger

　　2 tablespoons chili powder

　　3 garlic cloves, minced

　　1/4 cup canola oil

　　Kosher salt and freshly ground black pepper

　　6 pounds boneless beef short ribs

　　1 tablespoon extra-virgin olive oil, plus more for drizzling

　　3 cups assorted mixed greens

　　1 teaspoon freshly squeezed lemon juice

　　1/2 cup Romesco Sauce (recipe follows)

　　2 tablespoons skinned hazelnuts, toasted (see Note, page 54) and chopped

　　2 tablespoons whole almonds, toasted (see Note, page 54), and chopped

　　1 lemon, cut into wedges

　　

Romesco Sauce

1 cup 1/2-inch cubes sourdough bread

　　1 cup plus 1 tablespoon extra-virgin olive oil

　　1/2 white onion, thinly sliced (1 cup)

　　Kosher salt and freshly ground black pepper

　　2 jarred roasted red bell peppers, rinsed

　　1/4 cup sherry vinegar

　　1 tablespoon freshly squeezed lemon juice

　　2 tablespoons tomato paste

　　3 garlic cloves, coarsely chopped

　　1/4 cup blanched hazelnuts, toasted (see Note, page 54) and chopped

　　1/4 cup whole almonds, toasted (see Note, page 54) and chopped

　　(makes about 2 3/4 cups)

　　

Step 1

In a small bowl, combine the paprika, ginger, chili powder, garlic, canola oil, and 1 tablespoon each of salt and pepper; stir thoroughly to combine. Rub the spice mixture all over the short ribs to evenly coat the meat. Transfer the ribs to a large resealable plastic bag and refrigerate for 12 to 24 hours.

　　

Step 2

Preheat the oven to 300°F.

　　

Step 3

Arrange the short ribs on a wire rack set on top of a baking pan. Bake for 1 1/2 hours, to render the fat. Remove the ribs and the rack, discard the fat, and return the ribs to the pan (without the rack). Cover with foil and bake until tender, about 1 1/2 hours. Allow the ribs to cool to room temperature, then cover and chill completely in the fridge for at least 1 hour. All of this can be knocked out a day or two in advance.

　　

Step 4

Preheat an outdoor grill or a grill pan to medium-high heat. Cut the ribs against the grain into 1-inch strips, reserving the scraps. Drizzle the ribs with olive oil. Working in batches, grill the cut side of the ribs for 2 to 3 minutes on each side, until nicely charred.

　　

Step 5

In a mixing bowl, toss the salad greens with the olive oil and lemon juice and season with salt and pepper.

　　

Step 6

To serve, divide the ribs among 4 plates and arrange a handful of salad greens next to them. Spoon the romesco sauce over the meat, sprinkle with the nuts, and garnish with lemon wedges.

　　

Romesco Sauce

Step 7

Preheat the oven to 350°F.

　　

Step 8

Put the bread cubes on a baking sheet. Bake until lightly toasted, roughly 10 minutes.

　　

Step 9

Put a skillet over medium heat and coat with the 1 tablespoon oil. When the oil is hot, add the onion and season with salt and pepper. Cook, stirring, until the onion is caramelized, about 8 minutes. Remove from the heat and set aside to cool to room temperature.

　　

Step 10

In a food processor, combine the red peppers with the vinegar, lemon juice, tomato paste, and garlic. Process for 10 to 15 seconds until smooth. Add the croutons and the nuts; process for another 10 to 15 seconds until thick. With the processor running, slowly drizzle in the remaining 1 cup oil until incorporated. If the sauce is too thick for your liking, add water, a tablespoon at a time, and pulse a couple of times to combine. Season the sauce with salt and pepper. Refrigerate until ready to use, for up to 3 days. Bring to room temperature before serving.

　　Michael's Genuine Food