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Ingredients
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Short Ribs
Salsa Verde
Garnish
Method
Short Ribs Preparation
- 1
Prepare the Rub
In a food processor, combine dried porcini mushrooms, kosher salt, black pepper, and garlic cloves. Pulse until finely ground.
- 2
Season the Ribs
Pat the short ribs dry and rub the porcini mixture all over the meat. Let sit for at least 1 hour, preferably overnight in the refrigerator.
- 3
Sear the Ribs
Heat olive oil in a large Dutch oven over medium-high heat. Sear the short ribs on all sides until browned. Remove and set aside.
- 4
Braise the Ribs
Add fresh thyme and beef broth to the pot, return the short ribs, cover, and simmer on low heat for 2.5 to 3 hours until tender.
Salsa Verde Preparation
- 5
Final Assembly
- 6
Serve
Once the short ribs are tender, serve them on a platter, topped with the salsa verde and garnished with chopped scallions.
