Slow-Roasted Boneless Short Ribs withRomesco Sauce

Name: Slow-Roasted Boneless Short Ribs withRomesco Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 and chopped; 2 tablespoons whole almonds, toasted and chopped; 1 lemon, cut into wedges

Servings: persons

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 and chopped
2 tablespoons whole almonds, toasted and chopped
1 lemon, cut into wedges

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.
2
Rub the spice mixture all over the short ribs to evenly coat the meat.
3
Transfer the ribs to a large resealable plastic bag and refrigerate for 12 to 24 hours.
4
Preheat the oven to 300F.
5
Arrange the short ribs on a wire rack set on top of a baking pan.
6
Bake for 1 1/2 hours, to render the fat.
7
Remove the ribs and the rack, discard the fat, and return the ribs to the pan (without the rack).
8
Cover with foil and bake until tender, about 1 1/2 hours.
9
Allow the ribs to cool to room temperature, then cover and chill completely in the fridge for at least 1 hour.
10
All of this can be knocked out a day or two in advance.
11
Preheat an outdoor grill or a grill pan to medium-high heat.
12
Cut the ribs against the grain into 1-inch strips, reserving the scraps.
13
Drizzle the ribs with olive oil.
14
Working in batches, grill the cut side of the ribs for 2 to 3 minutes on each side, until nicely charred.
15
In a mixing bowl, toss the salad greens with the olive oil and lemon juice and season with salt and pepper.
16
To serve, divide the ribs among 4 plates and arrange a handful of salad greens next to them.
17
Spoon the romesco sauce over the meat, sprinkle with the nuts, and garnish with lemon wedges.

2057

kcal

Calories

139

Fat

Carbs

184

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons sweet smoked paprika, 2 tablespoons ground ginger, 2 tablespoons chili powder, 3 garlic cloves, minced, and more.

Yes, Slow-Roasted Boneless Short Ribs withRomesco Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!