Monday, March 2, 2015

Pan Roasted Short Ribs with Mint Salsa



These tasty boneless short ribs are cut into cubes, marinated with cumin, coriander, curry and cayenne pepper then browned and pan roasted in the oven.  A mint salsa made with fresh mint, cilantro, red chili pepper, tomatoes, garlic and lime juice makes an excellent companion to this dish.
The flavors in this dish are inspired by Moroccan and Middle Eastern recipes and if desired the cubed beef can also be presented as kabobs.

The meat can be marinated in as short as 45 minutes or overnight. Cooking the meat only takes 15-20 minutes which makes this dish an excellent choice for a weeknight dinner.

Tip: The mint salsa in this recipe can also be used with other meats such as roast chicken or pan fried fish.


Servings: 2
Prep Time: 45 minutes with marination
Cooking Time: 20 minutes
Special Tools: Small Food Processor or Blender

Ingredients:

1 lb. boneless short ribs cut into 1 inch cubes
kosher salt
1/4 cup olive oil (divided)
1/4 teaspoon cumin
1/4 teaspoon ground coriander seeds
1/4 teaspoon curry powder
1/4 teaspoon cayenne pepper
1 tablespoon soy sauce
3 cloves garlic chopped (divided)
2 roma or plum tomatoes roughly chopped
1 red chili pepper (half or whole or none according to your preference for heat)
1/2 cup packed cilantro
1/4 cup mint leaves
2 tablespoons lime juice
Lime wedges to serve.

Season the short ribs with salt.

In large bowl combine 3 tablespoons olive oil, cumin, ground coriander seeds, curry powder, cayenne pepper, soy sauce and 1 chopped garlic clove.  Stir the ingredients together to create a light paste.

Add the cubed short ribs to the paste.  Use a fork to puncture each of the ribs to allow the paste to seep into the meat.  Toss the meat in the paste to coat.  Set aside and refrigerate for 1/2 hour or longer.

In a small food processor add the remaining garlic, tomatoes, red chili pepper, cilantro and fresh mint leaves.  Process until the tomatoes and herbs are finely chopped and well blended.  Add the lemon juice with the remaining olive oil to the food processor and blend again until well combined.  Season with salt to taste and set aside.

Preheat the oven to 400 degrees Fahrenheit.

Place a large oven safe skillet over high heat on the stove top.  Add the seasoned cubed short ribs to the pan to brown the meat on all sides (about 5 minutes).   Add about 2 tablespoons of the marinade to the pan then transfer the skillet to the oven to roast the meat for 8-10 minutes.

Serve the ribs with the mint salsa and extra lime wedges on the side.   Enjoy.