SLOW-ROASTED BONELESS SHORT RIBS WITHROMESCO SAUCE

Slow-Roasted Boneless Short Ribs withRomesco Sauce image

Yield serves 4

Number Of Ingredients 14

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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

Steps:

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. Preheat the oven to 300°F. 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. 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. In a mixing bowl, toss the salad greens with the olive oil and lemon juice and season with salt and pepper. 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.