Jul 13 2026
Restaurants›Salted Edge›The Julio Recipe

The Julio Recipe

Inspired by Salted Edge
Time3h
Serves4

braised short rib + shishito pepper + caramelized onion + bechamel + pickled chili + gruyere mozzarella

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Ingredients

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Braised Short Rib

Shishito Peppers

Caramelized Onion

Béchamel Sauce

Pickled Chili

Cheese

Method

Braised Short Rib

  1. 1

    Prepare the Short Ribs

    Preheat your oven to 325°F (165°C). Season the short ribs with salt and black pepper.

  2. 2

    Sear the Ribs

    In a large Dutch oven, heat olive oil over medium-high heat. Sear the short ribs on all sides until browned, about 3-4 minutes per side. Remove and set aside.

  3. 3

    Sauté Aromatics

    In the same pot, add chopped onion and minced garlic. Sauté until the onion is translucent, about 5 minutes.

  4. 4

    Deglaze

    Pour in the red wine, scraping the bottom of the pot to release any browned bits. Cook for 2-3 minutes.

  5. 5

    Add Broth and Herbs

    Add the beef broth, thyme, and return the short ribs to the pot. Bring to a simmer.

  6. 6

    Braise

    Cover and transfer the pot to the oven. Braise for 2.5 to 3 hours, or until the meat is tender and falling off the bone.

Shishito Peppers

  1. 7

    Prepare the Peppers

    In a skillet, heat olive oil over medium heat. Add shishito peppers and sauté until they blister, about 5-7 minutes. Season with salt to taste.

Caramelized Onion

  1. 8

    Cook the Onions

    In another pan, melt butter over low heat. Add sliced onions, sugar, and salt. Cook slowly, stirring occasionally, until caramelized, about 30-40 minutes.

Béchamel Sauce

  1. 9

    Make the Roux

    In a saucepan, melt butter over medium heat. Whisk in flour and cook for 2-3 minutes until smooth and bubbly.

  2. 10

    Add Milk

    Gradually whisk in milk, stirring constantly to prevent lumps. Cook until thickened, about 10 minutes.

  3. 11

    Season

    Add nutmeg and salt to taste. Remove from heat.

Pickled Chili

  1. 12

    Prepare the Pickling Solution

    In a saucepan, combine white vinegar, sugar, and salt. Heat gently until the sugar dissolves.

  2. 13

    Pickle the Chilis

    Place sliced fresh chili peppers in a jar and pour the hot pickling solution over them. Let sit for at least 30 minutes.

Assembly

  1. 14

    Assemble the Dish

    On a plate, layer the braised short rib, followed by caramelized onions, sautéed shishito peppers, béchamel sauce, and sprinkle with gruyere and mozzarella cheese.

  2. 15

    Final Touch

    Finish with the pickled chili on top for a spicy kick. Serve warm.

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