Roasted Beef Short Rib For Two Recipe
celery, walnuts + castelvetrano olives
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Ingredients
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Beef Short Rib
Celery-Walnut Salad
Method
Roasting the Short Ribs
- 1
Prepare the Ribs
Preheat the oven to 300°F (150°C). Pat the short ribs dry with paper towels, then rub them with olive oil, salt, and black pepper.
- 2
Sear the Ribs
In a large oven-safe skillet, heat olive oil over medium-high heat. Add the short ribs and sear on all sides until browned, about 3-4 minutes per side. Remove from heat.
- 3
Add Flavorings
Sprinkle minced garlic and rosemary over the ribs, then pour in the beef broth.
- 4
Roast
Cover the skillet with a lid or aluminum foil and place it in the preheated oven. Roast for 2.5 to 3 hours, or until the meat is tender and falls off the bone.
Making the Salad
- 5
Combine Ingredients
In a large bowl, combine sliced celery, chopped walnuts, and sliced castelvetrano olives.
- 6
Dress the Salad
In a small bowl, whisk together lemon juice, extra virgin olive oil, salt, and black pepper. Pour over the salad and toss to combine.
Serving
- 7
Plate and Serve
Once the short ribs are done, remove them from the oven and let them rest for a few minutes. Serve the short ribs alongside the celery-walnut salad.