Seared Short Rib

Name: Seared Short Rib
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 6 servings Kosher salt, ground pepper; 2 limes, cut into wedges; 907 grams cross-cut short ribs (flanken or Korean style), each sliced lengthwise about 3/4 thick; 1 white onion, finely diced

Seared Short Rib might be just the main course you are searching for. This recipe serves 6. One serving contains 442 calories, 16g of protein, and 40g of fat. A mixture of kosher salt, limes, onion, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. It is a good option if you're following a gluten free, dairy free, and primal diet. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Heat a large dry cast-iron skillet over medium-high heat. Alternatively, build a medium-hot charcoal fire, or heat a gas grill to high. Season short ribs generously with salt and pepper. Working in batches, sear ribs until browned, 4-5 minutes per side for medium-rare.

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Salt And Pepper

Beef Short Ribs

Ribs

Equipment you will use

Frying Pan

Grill

Transferto a plate and let rest for 5 minutes.

Meanwhile, place 1 cup coldwater and 2 ice cubes in a medium bowl.

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Ice Cubes

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Bowl

Add onion; stir, then discard ice and immediately drain well.

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Onion

Ice

Transfer onion to a small bowl.

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Onion

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Bowl

Trim meat from bones; chop into 1/4"–1/2" cubes.

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Meat

Transfer to a serving platter (reserve bones for those who like to gnaw on them).

Serve with onion and lime.

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Onion

Lime

Equipment

Frying Pan

Grill

Bowl

Ingredients

Servings:

6servings

Kosher salt, ground pepper 2

limes, cut into wedges 907grams

cross-cut short ribs (flanken or Korean style), each sliced lengthwise about 3/4" thick 1

white onion, finely diced

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Beef Short Ribs works really well with Merlot, Cabernet Sauvignon, and Pinot Noir. Beef and red wine are a classic combination. Generally, leaner cuts of beef go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier cuts can handle a bold red, such as cabernet sauvingnon. You could try Nickel & Nickel Harris Vineyard Merlot. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 40 dollars per bottle.