Beefy Rib & Chicken Meal Recipe

Preheat and season

Preheat oven to 325°F (160°C). Pat the short ribs dry with paper towels. In a small bowl combine 1.5 tsp kosher salt, 1 tsp black pepper, 1 tbs paprika and 1 tsp garlic powder. Rub 1 tbs olive oil over the ribs, then evenly rub the dry spice mix onto all sides of the ribs.

Sear

Heat a heavy ovenproof skillet or Dutch oven over medium-high heat. When hot, add the ribs and sear 2–3 minutes per side until a deep brown crust forms. Transfer seared ribs briefly to a plate.

Braise

Reduce heat to medium. Add the sliced onion to the skillet and cook 3–4 minutes until softened and lightly browned. Return the ribs to the pan, nestling them on the onions. Pour 1.5 cups beef broth around (not over) the ribs so the crust stays intact. Add 3 thyme sprigs and 1 bay leaf. Bring to a gentle simmer on the stovetop, then cover with a tight lid and transfer to the preheated oven. Braise 2 to 2.25 hours until meat is very tender and pulls away from the bone.

Finish

Remove ribs from oven. Carefully transfer ribs to a cutting board and tent with foil. Skim excess fat from the braising liquid, then spoon some of the reduced onions and pan juices over the ribs before serving.

Prep and season

Increase oven temperature to 400°F (200°C) after ribs are removed (or roast simultaneously in a second oven). Pat chicken thighs dry. In a bowl combine 1 tsp kosher salt, 0.5 tsp black pepper, minced garlic, lemon zest, 1 tsp chopped rosemary and 1 tbs olive oil. Rub the mixture under and over the skin of each thigh. Place lemon halves cut-side down on the roasting pan alongside the thighs.

Roast

Arrange thighs skin-side up on a rimmed baking sheet or roasting pan. Roast in the 400°F oven for 30–35 minutes until skin is crisp and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). If the skin browns too quickly, tent loosely with foil for the last 5–10 minutes.

Rest

Remove chicken from oven and let rest 5–7 minutes. Squeeze the roasted lemon halves over the thighs before serving and sprinkle with a little chopped parsley.

Prep skillet and oven

Reduce oven to 425°F (220°C) if not already at that temperature for cornbread. Place a 9-inch cast-iron skillet in the oven to preheat for 5–7 minutes with 1 tbs vegetable oil inside until shimmering.

Make batter

In a large bowl whisk together 1 cup cornmeal, 1 cup flour, 2 tbs sugar, 2 tsp baking powder and 0.5 tsp salt. In another bowl whisk 1 cup buttermilk, 1 large egg and 3 tbs melted butter. Pour wet into dry and stir just until combined — do not overmix; a few small lumps are fine.

Bake

Carefully remove hot skillet from oven and swirl the oil to coat the pan. Pour batter into the hot skillet and smooth the top. Bake at 425°F for 18–22 minutes until golden brown and a toothpick inserted into the center comes out clean. Let cool in skillet 5 minutes before slicing.

Make maple butter

While cornbread bakes, combine 4 tbs softened unsalted butter, 2 tbs pure maple syrup and 0.25 tsp fine sea salt in a small bowl. Whip with a fork or small whisk until smooth and slightly airy. Taste and adjust salt or maple to preference. Chill briefly if you want a firmer spread.

Plate one or two short ribs and two chicken thighs per serving alongside a wedge of warm cornbread. Spoon a little of the braising onions and pan juices over the ribs. Serve a dollop of maple butter on the cornbread so it melts into the crumb. Garnish with chopped parsley and offer lemon wedges. Use remaining thyme sprigs for aroma if desired.