Steak Short Ribs with Crispy Garlic and Chile Oil  Ribs  104 reads

Steak Short Ribs with Crispy G

2 boneless short ribs or strip steak (about 1-1/2 pounds)
Kosher salt
3 garlic cloves, very thinly sliced
1/3 cup plus 2 tablespoons extra-virgin olive oil
1 tablespoon Maras or Aleppo-style pepper
1 teaspoon Urfa pepper
1 tablespoon red wine vinegar or sherry vinegar (for serving)
Flaky sea salt (optional)

Pat short ribs dry; season generously with kosher salt. Let sit at room temperature 1 hour for even cooking.

Meanwhile, cook garlic and 1/3 cup oil in a small skillet over medium-low heat, shaking pan occasionally, until garlic is barely golden and just starting to crisp, about 4 minutes. Transfer garlic and oil to a small bowl; let cool slightly (about 2 minutes). Stir in Maras and Urfa peppers; season with kosher salt. Let cool completely.

Heat a large heavy skillet, preferably cast iron, over medium-high 5 minutes. (You want the pan to get smoking hot!) Pat meat again to remove any excess moisture that may have been released from salt and rub with remaining 2 Tbsp. oil. Cook meat, turning occasionally, until deeply browned and crusty all over, about 4 minutes for wider sides and 2 minutes for shorter sides. Transfer to a cutting board and let rest 15 minutes before slicing against the grain.

Divide meat among plates. Spoon garlic and infused oil over and splash with vinegar; sprinkle with sea salt, if desired.

serves 4

Rating 2.40/5
Rating: 2.4/5 (5 votes)
View this article in PDF format Print article

QR Bookmark This Page

QR Code to access this page
This website use cookies. By browsing on this website you accept the usage of cookies ( Cookie policy )
Design by: XOOPS UI/UX Team