Roasted Short Rib. Recipe

Inspired by il Buco

Time3h 30m

Serves6

Celery, castelvetrano olives, walnuts, horseradish.

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Ingredients

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1
Prepare the Short Ribs
Preheat your oven to 350°F (175°C). Season the short ribs generously with salt and black pepper on all sides.
2
Sear the Short Ribs
In a large oven-safe skillet, heat the olive oil over medium-high heat. Once hot, add the short ribs and sear them for about 3-4 minutes on each side until they are browned. Remove the ribs from the skillet and set them aside.

3
Roast the Short Ribs
In the same skillet, add the chopped celery and cook for about 2-3 minutes until slightly softened. Return the short ribs to the skillet, cover with foil, and transfer to the preheated oven. Roast for about 2.5 to 3 hours, or until the ribs are tender and falling off the bone.

4
Prepare the Garnish
While the ribs are roasting, chop the walnuts and prepare the Castelvetrano olives. Once the short ribs are done, remove them from the oven and let them rest for about 10 minutes.
5
Plate the Dish
Serve the short ribs on a platter, topped with chopped celery, walnuts, and Castelvetrano olives. Add a dollop of prepared horseradish on the side for added flavor.