Roasted Short Rib. Recipe
Celery, castelvetrano olives, walnuts, horseradish.
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Ingredients
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Meat
Vegetables
Fruits & Nuts
Condiments & Spices
Method
Preparation
- 1
Preheat the Oven
Preheat your oven to 325°F (163°C).
- 2
Prepare the Short Ribs
Season the short ribs generously with salt and black pepper on all sides.
- 3
Chop the Celery
Chop the celery stalks into 1-inch pieces.
- 4
Prepare the Walnuts and Olives
Roughly chop the walnuts and slice the Castelvetrano olives in half, removing any pits.
Cooking
- 5
Sear the Short Ribs
In a large, oven-safe skillet, heat olive oil over medium-high heat. Add the short ribs and sear them for about 4-5 minutes on each side until browned.
- 6
Add Celery
Once the ribs are seared, add the chopped celery to the skillet and cook for an additional 2 minutes, stirring frequently.
- 7
Roast in the Oven
Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven. Roast for 2.5 to 3 hours, or until the meat is tender and falling off the bone.
- 8
Add Olives and Walnuts
In the last 30 minutes of cooking, add the chopped walnuts and Castelvetrano olives to the skillet. Stir to combine and continue roasting.
Finishing Touches
- 9
Prepare the Horseradish Sauce
While the short ribs are finishing, mix the horseradish with a bit of salt and pepper to taste.
- 10
Serve
Once cooked, remove the short ribs from the oven. Let them rest for 10 minutes before serving. Serve with a dollop of horseradish sauce on the side.
