Recipe by Dan Kohler, 2/19/2020
Yield: 6 Short Ribs
1. Season short ribs on all sides with salt and pepper.
2. Set ribs on sheet tray and chill in refrigerator uncovered for 10-14 hours.
3. Heat oven to 325˚F.
4. Place ribs in large roasting pan. Pour 1-2 cups water into the pan. Amount of water depends on the dimensions of your roasting pan, the larger the pan, the more water you’ll want to add. You should have about ⅛ inch water along the bottom of the pan.
5. Cover pan with tin foil or another inverted pan on top to trap steam that will be created in the roasting process.
6. Roast ribs until meat is tender, 2 ½ - 3 hours (begin checking for doneness at 2 hours).
7. Remove ribs from oven, and uncover. Increase heat in oven to 450˚F.
8. Once new heat is reached, add ribs back into oven and roast until crisp on the outside in places, 8-15 minutes (depending on convection currents in your oven).
9. Remove ribs from oven and let rest.
10. serve ribs with chimichurri.
APPLE MINT CHIMICHURRI DIRECTIONS:
Poblano Pepper Preparation: Roast in oven at 400˚F for 20-30 with a splash of oil, or char over open flame until blackened on all sides. Place warm pepper in bowl, cover with plastic wrap and allow it to steam. Once soft, peel the skin away, cut out the stem, and discard seeds.
1. Combine shallot, Fresno Chile, poblano, vinegar, and 1 tsp. Salt in a medium bowl. Stir to combine. Let sit for 10-15 minutes.
2. Add apple, cilantro, chives, and mint to bowl. Stir to combine.
3. Beat olive oil into bowl using a fork.
4. Taste sauce and season with salt.
5. Sauce is ready to use immediately but tastes better when refrigerated for at least 6 hours.