Quick-Seared Short Ribs With Charred Scallion Salsa
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1¼ to 1½pounds boneless short ribs, at least 1-inch thick
- Kosher salt and ground pepper
- 1large bunch scallions or spring onions (either red or green spring onions work)
- 4ounces tomatillos (6 to 8 tomatillos)
- ¼cup fresh lime juice (from 2 limes), plus 1 lime, quartered
- 2tablespoons canola oil
- 2teaspoons cumin seed or ½ teaspoon ground cumin
- ¼cup olive oil
- 1cup cilantro, leaves and tender stems
- Tortillas, for serving
- Hot sauce, for serving
Nutritional analysis per serving (4 servings)
605 calories; 51 grams fat; 15 grams saturated fat; 2 grams trans fat; 29 grams monounsaturated fat; 5 grams polyunsaturated fat; 11 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 29 grams protein; 664 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Season short ribs with salt and pepper.
- Step 2
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.
- Step 3
Heat oil in a large skillet (preferably cast iron) over medium-high heat.
- Step 4
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.
- Step 5
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.
- Step 6
Coarsely chop the scallions and tomatillos and place in a small bowl; add olive oil and season with salt and pepper.
- Step 7
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.
Private Notes
Comments
It’s delicious but there’s a reason the short rib is typically braised and not just quickly seared. This would do very well with a rib eye or sirloin or other more tender cut. A quick sear leaves this short rib far too tough if you’re simply slicing it across the grain. You end up chewing these tacos substantially.
1-1/4 to 1-1/2 lbs of short ribs
Not a fan of this recipe. After making this recipe I’m convinced that short ribs need to be slow roasted. After following the recipe we debated just throwing it out. We were hungry and it was late so we ate it, and you know wasting food, bad, etc. The tomatillos cut this way and not marinated were cumbersome on the tongue and challenging to the throat. The charred tomatillo and onion was tasty, of course, but I don’t recommend this recipe in this form.
Delicious! Don’t forget to char the tortillas on the stovetop
To my surprise, this does work. You just have to let it rest and cut it very thinly across the grain. My quibble is that the price of boneless short ribs is not that different from the price of skirt steak or hanger steak, and I don't think it is as good.
It's pretty clear to me this is a recipe for meat that's going to be like eating bubblegum...
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