Dinosaurio Recipe
Slow-roasted bone-in short rib with chili de arbol brussel slaw and habanero-honey glazed baby sweet potatoes.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Short Ribs
Preheat your oven to 300°F (150°C). Season the bone-in short ribs generously with salt and black pepper. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the short ribs on all sides until browned, about 3-4 minutes per side.
- 2
Roast the Short Ribs
Once seared, cover the skillet with a lid or aluminum foil and transfer to the preheated oven. Roast for 4 hours, or until the meat is tender and easily pulls away from the bone.
- 3
Prepare the Brussels Slaw
While the ribs are roasting, finely shred the Brussels sprouts. In a bowl, combine shredded Brussels sprouts, chopped chili de arbol, and a pinch of salt. Toss well and set aside.
- 4
Glaze the Sweet Potatoes
Peel and cube the baby sweet potatoes. Boil them in salted water until tender, about 10-15 minutes. Drain and return to the pot. In a small bowl, mix honey with finely chopped habanero pepper. Pour the habanero-honey glaze over the sweet potatoes and toss to coat.
- 5
Serve
Once the short ribs are done roasting, remove them from the oven. Let them rest for a few minutes, then slice into portions. Serve with the chili de arbol Brussels slaw and habanero-honey glazed sweet potatoes on the side.