Recipe provided by Austin Personal Chef: Carlos CruscoIngredients (serves 4)
1½ pounds boneless short ribs – About 3 or 4
12 sweet mini bell peppers – roasted and roughly chopped
1 green onion – thinly sliced
2 garlic cloves- finely minced
1/4 cup fresh parsley – roughly chopped
1/4 cup fresh oregano – roughly chopped & some for garnish
¼ cup Red wine vinegar
1/4-1/2 cup Olive oil
1 tsp. Pimenton
Kosher salt & Fresh ground pepper
Directions
Preheat oven to 425 degrees. Allow the meat to sit at room temperature about an hour before cooking.
Place peppers onto a foil rimmed sheet pan and drizzle with olive oil, salt and pepper, Roast at 425 for 20 minutes until the peppers start to char and brown all over. Remove from the oven and let cool.
In the meantime, chop the garlic, parsley and oregano. Once cool, chop the peppers too and add to the mixture.
Add vinegar, oil, pimenton and toss to combine; season mixture with salt and pepper. Let sit until flavors are melded, 30-45 minutes or even better the day before.
Preheat grill to high. Coat short ribs with some oil and season liberally with salt/pepper. Once the grill is hot and clean, place the short ribs onto the grates and cook, turning every 3 minutes, until deep brown on all sides and an instant-read thermometer inserted into the thickest part of meat registers 125° for medium-rare.
Transfer ribs to a cutting board and let rest about 8-10 minutes before cutting.
To serve, slice the meat against the grain and place 4 or 5 slices onto a plate. Top sliced ribs with the Salsa Criolla and garnish with some fresh parsley or oregano. Enjoy!
