Seared Short Rib Recipes

QUICK-SEARED SHORT RIBS WITH CHARRED SCALLION SALSA

Quick-Seared Short Ribs With Charred Scallion Salsa image

Typically used for long braises, short ribs are insanely flavorful and have excellent marbling, which means you can and should cook them as you would a more expensive cut: seared on all sides until medium-rare. To serve, thinly slice the meat and top it generously with a mixture of fresh and charred scallions and tomatillos. Set it out with warmed tortillas and hot sauce for a D.I.Y. taco experience, though it's also great over a bed of peppery greens or crunchy romaine.

Provided by Alison Roman

Categories meat, main course

Time 30m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 1/4 to 1 1/2 pounds boneless short ribs, at least 1-inch thick
Kosher salt and ground pepper
1 large bunch scallions or spring onions (either red or green spring onions work)
4 ounces tomatillos (6 to 8 tomatillos)
1/4 cup fresh lime juice (from 2 limes), plus 1 lime, quartered
2 tablespoons canola oil
2 teaspoons cumin seed or 1/2 teaspoon ground cumin
1/4 cup olive oil
1 cup cilantro, leaves and tender stems
Tortillas, for serving
Hot sauce, for serving

Steps:

Season short ribs with salt and pepper.
Thinly slice half the scallions and half the tomatillos and combine in a medium bowl along with lime juice. Season with salt and pepper and set aside. Leave the remaining scallions and tomatillos whole.
Heat oil in a large skillet (preferably cast iron) over medium-high heat.
Sear short ribs until deeply golden brown on both sides, about 3 to 4 minutes per side. Transfer to a cutting board or platter to rest.
Without wiping out the skillet, add remaining whole scallions and tomatillos to the skillet and season with salt and pepper. Cook, turning occasionally, until totally tender and lightly charred in spots, 4 to 6 minutes. Add cumin and toss to coat, lightly toasting the seeds. Remove from heat and, using tongs, transfer the vegetables to a cutting board.
Coarsely chop the scallions and tomatillos and place in a small bowl; add olive oil and season with salt and pepper.
Thinly slice short ribs crosswise and place on a large serving platter or plate. Spoon charred scallion sauce over the meat. Serve with remaining fresh scallion mixture, cilantro, tortillas, hot sauce and lime wedges for squeezing over the top.

BRAISED SHORT RIBS WITH SEARED SHRIMP AND GRITS

Braised Short Ribs with Seared Shrimp and Grits image

Provided by Robert Irvine : Food Network

Categories main-dish

Time 3h15m

Yield 1 serving

Number Of Ingredients 12

Ingredients

4 ounces beef short rib
Salt and freshly ground black pepper
4 ounces mirepoix (equal parts chopped celery, carrots and onions)
1 cup red wine
2 ounces beef stock
1/2 cup stone-ground white grits
2 ounces cream cheese or mascarpone
2 tablespoons sliced green onions
2 ounces grapeseed oil
2 ounces green beans
4 jumbo shrimp (size 16/20), peeled and deveined
2 ounces goat cheese

Steps:

Preheat the oven to 200 degrees F.
Heat a high-sided saute pan over medium-high heat. Sprinkle the beef with salt and pepper, and then sear the meat to render the fat. Add the mirepoix and cook to caramelize the vegetables. Deglaze with the wine and reduce. Add the beef stock, then transfer to the oven and cook until tender, 3 hours.
Cook the grits according to the package instructions, then mix in the cream cheese and green onions to finish.
Heat the grapeseed oil in a large saute pan and saute the green beans and shrimp until cooked through, 5 minutes. Season with salt and pepper, then add the goat cheese.
On a serving plate, add a line of grits, place the short rib on one area with some of the sauce from the bottom of the braising pan. Place the green beans next to the short rib and the shrimp over the green beans. Serve hot.

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