Skip to main content

Slow-Roasted Boneless Short Ribs with Romesco Sauce

Beef short ribs are commonly braised for hours. What is slightly unusual and great about this recipe is that the short ribs are slow-roasted until tender and then grilled to impart a smoky char. It may seem like a difficult recipe, but I swear it’s not, and the delicious result is so worth the time. The ribs need a day to marinate, so plan accordingly. After tasting this dish, you’ll never braise a short rib again! Use any leftover meat to make Short Rib and Fontina Cheese Panini with Tomato-Onion Chutney (page 120) or Pappardelle with Beef Sugo and Ricotta (page 111). This is a really rich dish; all it needs to round it out is a simple green salad. To make the spiced short ribs really sing, I prepare a version of Spanish romesco sauce. Bold, tangy, and definitely habit-forming, romesco looks ordinary enough but in one bite transforms the dish. When making the sauce, it’s important to use a food processor and not a blender so it retains a chunky texture. This recipe will make more than you need for the short ribs and is a terrific go-to sauce to keep around. Try it with grilled vegetables and seafood (it’s particularly awesome with shrimp), tossed with pasta, or as a sandwich spread.

Recipe information

  • Yield

    serves 4

Ingredients

2 tablespoons sweet smoked paprika
2 tablespoons ground ginger
2 tablespoons chili powder
3 garlic cloves, minced
1/4 cup canola oil
Kosher salt and freshly ground black pepper
6 pounds boneless beef short ribs
1 tablespoon extra-virgin olive oil, plus more for drizzling
3 cups assorted mixed greens
1 teaspoon freshly squeezed lemon juice
1/2 cup Romesco Sauce (recipe follows)
2 tablespoons skinned hazelnuts, toasted (see Note, page 54) and chopped
2 tablespoons whole almonds, toasted (see Note, page 54), and chopped
1 lemon, cut into wedges

Romesco Sauce

1 cup 1/2-inch cubes sourdough bread
1 cup plus 1 tablespoon extra-virgin olive oil
1/2 white onion, thinly sliced (1 cup)
Kosher salt and freshly ground black pepper
2 jarred roasted red bell peppers, rinsed
1/4 cup sherry vinegar
1 tablespoon freshly squeezed lemon juice
2 tablespoons tomato paste
3 garlic cloves, coarsely chopped
1/4 cup blanched hazelnuts, toasted (see Note, page 54) and chopped
1/4 cup whole almonds, toasted (see Note, page 54) and chopped
(makes about 2 3/4 cups)

Preparation

  1. Step 1

    In a small bowl, combine the paprika, ginger, chili powder, garlic, canola oil, and 1 tablespoon each of salt and pepper; stir thoroughly to combine. Rub the spice mixture all over the short ribs to evenly coat the meat. Transfer the ribs to a large resealable plastic bag and refrigerate for 12 to 24 hours.

    Step 2

    Preheat the oven to 300°F.

    Step 3

    Arrange the short ribs on a wire rack set on top of a baking pan. Bake for 1 1/2 hours, to render the fat. Remove the ribs and the rack, discard the fat, and return the ribs to the pan (without the rack). Cover with foil and bake until tender, about 1 1/2 hours. Allow the ribs to cool to room temperature, then cover and chill completely in the fridge for at least 1 hour. All of this can be knocked out a day or two in advance.

    Step 4

    Preheat an outdoor grill or a grill pan to medium-high heat. Cut the ribs against the grain into 1-inch strips, reserving the scraps. Drizzle the ribs with olive oil. Working in batches, grill the cut side of the ribs for 2 to 3 minutes on each side, until nicely charred.

    Step 5

    In a mixing bowl, toss the salad greens with the olive oil and lemon juice and season with salt and pepper.

    Step 6

    To serve, divide the ribs among 4 plates and arrange a handful of salad greens next to them. Spoon the romesco sauce over the meat, sprinkle with the nuts, and garnish with lemon wedges.

  2. Romesco Sauce

    Step 7

    Preheat the oven to 350°F.

    Step 8

    Put the bread cubes on a baking sheet. Bake until lightly toasted, roughly 10 minutes.

    Step 9

    Put a skillet over medium heat and coat with the 1 tablespoon oil. When the oil is hot, add the onion and season with salt and pepper. Cook, stirring, until the onion is caramelized, about 8 minutes. Remove from the heat and set aside to cool to room temperature.

    Step 10

    In a food processor, combine the red peppers with the vinegar, lemon juice, tomato paste, and garlic. Process for 10 to 15 seconds until smooth. Add the croutons and the nuts; process for another 10 to 15 seconds until thick. With the processor running, slowly drizzle in the remaining 1 cup oil until incorporated. If the sauce is too thick for your liking, add water, a tablespoon at a time, and pulse a couple of times to combine. Season the sauce with salt and pepper. Refrigerate until ready to use, for up to 3 days. Bring to room temperature before serving.

Michael's Genuine Food
Read More
Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.
With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.
With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
A slow-simmering, comforting braise delivering healing to both body and soul.
Crunchy and crowd-pleasing, this salad can be prepared in advance and customized to your heart’s content.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Summer’s best produce cooked into one vibrant, silky, flavor-packed dish.