July 03, 2017
Comfort Food, Dinner, Beef,
Ribs, Short Ribs, Fruit, Tomato, North American, Broil, Gluten-Free, Low Carbohydrate, No Eggs, Non-Dairy, Make it from scratch, Kosher Meat more
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"This is out of the March 2017 Bon Appetite magazine. Serve a nice crusty baguette broiled with olive oil and rubbed with a whole clove of garlic."
Let meat sit at room temperature 1 hour before cooking.
Meanwhile, heat broiler. Broil chile on a rimmed baking sheet, turning occasionally, until blistered all over and blackened in spots, 5-7 minutes. Transfer to a small bowl, cover with plastic wrap, and let sit 10 minutes.
Peel skin from chile and scrape out seeds; discard both. coarsely chop chile flesh and place in a small bowl. Add bell pepper, onion, scallion, grated garlic, vinegar, sugar, and oregano and toss to combine; season chile mixture with salt. Let sit, tossing occasionally, until vegetables have softened slightly and flavor are melded. 10-15 minutes.
Heat 1/4 cup oil in a small skillet over medium. If using, cook anchovies, smashing with a wooden spoon, until dissolved, about 1 minute. Remove from heat and stir in tomato, paprika, and cumin. Stir into chile mixture. Taste salsa and and season with more salt if needed. Let salsa sit at room temperature while you cook the short ribs.
Coat short ribs with 2 tablespoons oil seasoned liberally with salt and black pepper. Heat a large skillet, preferably cast iron, over high. Cook ribs, turning every 3 minutes, until deep brown on all sides and an instant-read thermometer inserted into the thickest part of meat registers 125°F for medium-rare. Transfer ribs to a cutting board and let rest 10 minutes before slicing against the grain.
Top sliced ribs with salsa and serve with toasted bread.
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The short ribs were delicious. I'm not sure the sauce added to the dish. It felt like a mix of Mexican salsa with italian tomato sauce and salad dressing. (This recipe makes a ton of sauce.)