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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 1/2 | pound | ribs, bonelss short | 1 | cup | Poblano Chile | 1/2 | large (2-1/4 per lb, approx 3-3/4\" long, 3\" dia) | Peppers, sweet, red, sliced | 1/2 | small | Onion, chopped | 1 | large | scallion, thinly sliced | 2 | cloves | garlic, 1 minced, 1 whole | 1/4 | cup | white wine vinegar | 1 | tablespoon | sugar | 1/2 | teaspoon | oregano | 1/4 | cup | olive oil | 2 | anchovies | filets, anchovy(optional) | 1 | plum tomato | Plum Tomato, grated on the large holes of a box grater | 1/2 | teaspoon | Paprika - smoked | 1/8 | teaspoon | cumin, ground | 5 | slices, large | french bread (1/2 baguette) |
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Steps
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Sequence
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Step
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| | 1 | Let meat sit at room temp for 1 hour before cooking. Heat broiler. Broil chile on rimmed baking sheet, turning occasionally until blistered all over and blackened in spots (5-7 minutes). Transfer to small bowl, cover with plastic wrap and let sit 10 minutes. Peel skin from chile and scrape out seeds, discard both. Coarsely chop chile flesh and place in a small bowl. Add bell pepper, onion, scallion, grated garlic, vinegar, sugar, and oregano and toss to combine. Season with salt. Let sit tossing occasionally, until vegetables have softened (10-15 minutes). | | 2 | Heat 1/4 cup oil in small skillet over medium. If using, cook anchovies, smashing with wooden spoon until dissolved (1 minute). Remove from heat and stir in tomato, paprika, and cumin. Stir into chile mixture. Taste salsa and season with salt if needed. Let sit at room temp while preparing ribs. | | 3 | Coat short ribs with 2 Tbsp. oil season with salt and black pepper. Heat a large skillet over high heat. Cook ribs, turning every 3 minutes, until deep brown on all sides and a thermometer reads 125 for medium rare. Transfer to cutting board and let rest 10 minutes before slicing against the grain. | | 4 | While the short ribs rest, turn on broiler and drizzle side cuts of baquette with oil. Brown 2 minutes or until browned. Remove from heatand rub each half a few times with remaining garlic clove, season with salt. Cut each piece of bread in half. Top sliced ribs with salsa and serve with toasted bread. |
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