Braised Short Ribs & Pistachio Herb Sauce
everyone’s talking about Marry Me Chicken & no one’s talking about Marry Me Short Ribs
everyone’s talking about Marry Me Chicken & no one’s talking about Marry Me Short Ribs
Everyone is talking about "marry me chicken” and no one is talking about “marry me short ribs” and I’m here to change that today. This is my personal favorite recipe to date, and I’ve made this with a litany of different sauces to accompany it: this pistachio-dill-parsley sauce has come out on top. You’ll end up with a lot of leftover sauce, perfect to use on a pasta or as a salad dressing later in the week—it’s so bright and refreshing and I hope you love it as much as I do! This will serve 4 or 2 for a few meals and the active cooking time is about 35 minutes with 3 hours of inactive tempering/cooking time, plus up to a day of resting in the fridge before cooking.
Ingredients:
For the short ribs
3 pounds beef short ribs
1/2 tsp chili powder
1/2 tsp garlic granules
1 tsp freshly ground black pepper
1 Tbsp kosher salt
Avocado oil, for the cast iron
A few sprigs of dill/parsley, for serving
Flaky salt, for serving
Small handful roughly chopped pistachios, for serving
For the pistachio herb sauce
1/2 bunch dill
1/2 bunch flat leaf parsley
1 cup olive oil
4 tsp champagne vinegar
1 Tbsp red wine vinegar
A few generous drizzles of honey
A few dashes of your favorite hot sauce
Kosher salt & freshly ground black pepper
1/2 cup pistachios
Directions:
Season the short ribs all over with 1/2 tsp chili powder, 1/2 tsp garlic granules, 1 tsp freshly ground black pepper, and 1 Tbsp salt. Cover and let rest in the refrigerator for at least 3 hours and up to 24 hours. (I always opt for 24!)
Take the short ribs out of the fridge to come up to room temp for at least an hour, and about 10 mins before you're ready to cook, preheat the oven to 300ºF.
Set a large cast-iron pan over medium-high heat. Add enough avocado oil to coat the bottom of the pan. Working in batches, sear the short ribs, turning until deeply browned on all sides. (8-10 minutes per batch.)
Transfer the browned short ribs to a Dutch oven or deep cast iron with a lid. Pour about 1/2 cup of water into the hot pan to deglaze. Pour this flavorful deglazing liquid over the short ribs, then add enough water to come about three-quarters of the way up the short ribs. Cover the Dutch oven or cast iron with a lid and place in the oven to braise until the meat is tender, 2 hours. I check in routinely on my in-oven thermometer to make sure the oven temp. is staying right at 300ºF!
Meanwhile, make the herb sauce: to a high speed blender, add 1/2 bunch dill, 1/2 bunch flat leaf parsley, 1 cup olive oil, 4 tsp champagne vinegar, 1 Tbsp red wine vinegar, a few generous drizzles of honey, a few dashes of your favorite hot sauce, and 1/2 Tbsp kosher salt and lots of freshly ground black pepper. Pulse until almost entirely smooth, then add 1/2 cup pistachios. Pulse until the pistachios are mostly broken down. Taste and add more kosher salt and/or honey if you’d like! Store in a large glass container in the fridge for up to 7 days.
Transfer the meat to a plate and pour all the liquid into a large measuring cup. Let settle for a few minutes, then skim off most of the fat that’s risen to the surface and keep it in the fridge for future cooking (use anytime you’d use butter or oil). Remove the bones, which should simply fall off and store in the freezer if you’d like to use them for stock in the future.
To serve: add a generous scoop of the herb sauce to a plate, gently swiping it in a circle. Add the short rib on top, followed by a pinch of flaky salt, pistachios and a sprig of parsley or dill. I also added a drizzle of finishing oil into the sauce, which you can do if you’d like—enjoy!