Quick-Seared Short Ribs With Charred Scallion Salsa - Alison Roman
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...
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Ingredients
- 1 ¼ to 1 ½ pounds boneless short ribs , at least 1-inch thick
- Kosher salt
- ground pepper
- 1 large bunch scallions or spring onions (either red or green spring onions work)
- 4 ounces tomatillos (6 to 8 tomatillos)
- ¼ 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
- ¼ cup olive oil
- 1 cup cilantro , leaves and tender stems
- Tortillas , for serving
- Hot sauce , for serving
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