Seared Boneless Short Ribs With Salsa Criolla Recipe
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.
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Ingredients
- 1 1/2 pounds beef short ribs (boneless, halved crosswise)
- 1 poblano chile
- 3 1/2 ounces red bell pepper (1/2 large pepper, finely chopped)
- 2 ounces sweet onion (finely chopped, 1/2 small onion)
- 1 scallion, thinly sliced
- 2 garlic cloves, 1 finely grate, 1 whole
- 1/4 cup vinegar (Champagne vinegar or white wine vinegar)
- 1 tablespoon granulated sugar
- 1/2 teaspoon dried oregano
- salt, to taste
- 1/4 cup olive oil
- 2 tablespoons olive oil
- 5 grams anchovy (2 oil-packed anchovies, optional)
- 1 plum tomato (grated on the large holes of a box grater)
- 1/2 teaspoon paprika (hot smoked Spanish paprika)
- 1/8 teaspoon ground cumin
- Black pepper to taste
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