Surf N Turf Recipe

Prep and Season

Pat short ribs dry with paper towels. Season all sides generously with 2 tsp kosher salt and 1 tsp freshly ground black pepper. Lightly dust each piece with 2 tbsp flour, shaking off excess.

Brown Ribs

Heat a heavy Dutch oven or ovenproof pot over medium-high heat. Add 2 tbsp vegetable oil. When shimmering, add short ribs in a single layer (work in batches if needed) and brown on all sides, about 3–4 minutes per side. Transfer browned ribs to a plate.

Sweat Aromatics

Reduce heat to medium. Add diced onion, carrot, and celery to the pot. Cook, stirring occasionally, until softened and beginning to brown, about 6–8 minutes. Add 4 smashed garlic cloves and 2 tbsp tomato paste; cook and stir 1–2 minutes until the paste darkens slightly.

Deglaze and Braise

Pour in 1 cup red wine to deglaze, scraping up browned bits from the bottom. Simmer 2–3 minutes to reduce slightly. Return short ribs to the pot and add 2 cups beef stock, 3 thyme sprigs, and 2 bay leaves. The liquid should come about halfway up the ribs; add a little extra stock or water if necessary. Bring to a gentle simmer, cover, then transfer to a 325°F (160°C) oven and braise until tender, about 2.5–3 hours.

Finish and Shred

Remove pot from oven. Transfer short ribs to a cutting board; when cool enough to handle, remove bones and shred meat with two forks into large pieces. Strain braising liquid into a saucepan, discard solids, and skim fat. Bring the strained liquid to a simmer and reduce until slightly syrupy (about 10–12 minutes) to make a jus. Adjust seasoning to taste and finish with 1 tsp olive oil. Keep warm until plating.

While ribs braise, make the gremolata. Combine 1 cup finely chopped flat-leaf parsley, 1 minced garlic clove, 1 tbsp lemon zest, 2 tsp extra-virgin olive oil, 1 tsp flaky sea salt, and 1/2 tsp freshly ground black pepper in a small bowl. Stir to combine. Taste and adjust salt or lemon zest. Set aside at room temperature so flavors marry; make no more than 30 minutes ahead to keep parsley bright.

Prep Scallops

When the short ribs are in their final hour, rinse scallops and pat them very dry with paper towels. Remove and discard side muscles if still attached. Season both sides with about 1 tsp kosher salt and 1 tsp black pepper.

Sear Scallops

Heat a large skillet (preferably stainless steel or cast iron) over high heat until very hot. Add 1 tbsp neutral oil and let shimmer. Add scallops in a single layer without crowding (work in two batches if necessary). Sear without moving until a deep golden crust forms, about 1.5–2 minutes. Flip and add 2 tbsp unsalted butter; spoon the melted butter over the scallops for about 30–45 seconds until cooked through and opaque in the center (total cook time ~3 minutes). Transfer scallops to a warm plate and keep warm. Repeat with remaining scallops.

Finish

If desired, squeeze a little lemon over scallops just before plating.

Arrange a bed of shredded braised short rib in the center of each plate (approximately 6–7 oz short rib per serving). Spoon 1–2 tbsp of the reduced red wine jus over the meat. Place 3 seared scallops on top of or beside the short rib. Sprinkle 1–2 tbsp gremolata over the scallops and short rib to add brightness. Drizzle a little of the jus around the plate, add a few microgreens or baby arugula if using, and serve with lemon wedges on the side.