Short Rib Terrine

• 8 large garlic cloves, peeled
• 1/2 cup extra-virgin olive oil
• 1 1/2 teaspoons hot Spanish smoked paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 6 cups finely chopped cooked short rib meat (reserved from rich beef broth)
• Accompaniments: thin slices of crusty bread; caper berries; sea salt

1. Cook garlic in oil in a 10-inch heavy skillet over low heat, turning occasionally, until tender and golden, about 15 minutes.
2. Transfer garlic with a slotted spoon to a cutting board and mash to a paste with a fork.
3. Cook paprika, salt, and pepper in oil remaining in skillet over low heat, stirring, until fragrant, about 1 minute.
4. Stir together paprika oil, garlic paste, and short rib meat in a large bowl until combined well.
5. Pack mixture into a 5- to 6-cup crock, terrine, or bowl and let stand at room temperature 1 hour to allow flavors to develop.
6. Serve at room temperature.

garlic, extravirgin olive oil, paprika, salt, black pepper, meat, caper

Taken from www.epicurious.com/recipes/food/views/short-rib-terrine-231383 (may not work)