Slow-Roasted Boneless Short Ribs with Romesco Sauce

• 2 tablespoons sweet smoked paprika
• 2 tablespoons ground ginger
• 2 tablespoons chili powder
• 3 garlic cloves, minced
• 1/4 cup canola oil
• Kosher salt and freshly ground black pepper
• 6 pounds boneless beef short ribs
• 1 tablespoon extra-virgin olive oil, plus more for drizzling
• 3 cups assorted mixed greens
• 1 teaspoon freshly squeezed lemon juice
• 1/2 cup Romesco Sauce (recipe follows)
• 2 tablespoons skinned hazelnuts, toasted (see Note, page 54) and chopped
• 2 tablespoons whole almonds, toasted (see Note, page 54), and chopped
• 1 lemon, cut into wedges
• 1 cup 1/2-inch cubes sourdough bread
• 1 cup plus 1 tablespoon extra-virgin olive oil
• 1/2 white onion, thinly sliced (1 cup)
• Kosher salt and freshly ground black pepper
• 2 jarred roasted red bell peppers, rinsed
• 1/4 cup sherry vinegar
• 1 tablespoon freshly squeezed lemon juice
• 2 tablespoons tomato paste
• 3 garlic cloves, coarsely chopped
• 1/4 cup blanched hazelnuts, toasted (see Note, page 54) and chopped
• 1/4 cup whole almonds, toasted (see Note, page 54) and chopped
• (makes about 2 3/4 cups)

1. In a small bowl, combine the paprika, ginger, chili powder, garlic, canola oil, and 1 tablespoon each of salt and pepper; stir thoroughly to combine.
2. Rub the spice mixture all over the short ribs to evenly coat the meat.
3. Transfer the ribs to a large resealable plastic bag and refrigerate for 12 to 24 hours.
4. Preheat the oven to 300F.
5. Arrange the short ribs on a wire rack set on top of a baking pan.
6. Bake for 1 1/2 hours, to render the fat.
7. Remove the ribs and the rack, discard the fat, and return the ribs to the pan (without the rack).
8. Cover with foil and bake until tender, about 1 1/2 hours.
9. Allow the ribs to cool to room temperature, then cover and chill completely in the fridge for at least 1 hour.
10. All of this can be knocked out a day or two in advance.
11. Preheat an outdoor grill or a grill pan to medium-high heat.
12. Cut the ribs against the grain into 1-inch strips, reserving the scraps.
13. Drizzle the ribs with olive oil.
14. Working in batches, grill the cut side of the ribs for 2 to 3 minutes on each side, until nicely charred.
15. In a mixing bowl, toss the salad greens with the olive oil and lemon juice and season with salt and pepper.
16. To serve, divide the ribs among 4 plates and arrange a handful of salad greens next to them.
17. Spoon the romesco sauce over the meat, sprinkle with the nuts, and garnish with lemon wedges.
18. Preheat the oven to 350F.
19. Put the bread cubes on a baking sheet.
20. Bake until lightly toasted, roughly 10 minutes.
21. Put a skillet over medium heat and coat with the 1 tablespoon oil.
22. When the oil is hot, add the onion and season with salt and pepper.
23. Cook, stirring, until the onion is caramelized, about 8 minutes.
24. Remove from the heat and set aside to cool to room temperature.
25. In a food processor, combine the red peppers with the vinegar, lemon juice, tomato paste, and garlic.
26. Process for 10 to 15 seconds until smooth.
27. Add the croutons and the nuts; process for another 10 to 15 seconds until thick.
28. With the processor running, slowly drizzle in the remaining 1 cup oil until incorporated.
29. If the sauce is too thick for your liking, add water, a tablespoon at a time, and pulse a couple of times to combine.
30. Season the sauce with salt and pepper.
31. Refrigerate until ready to use, for up to 3 days.
32. Bring to room temperature before serving.

sweet smoked paprika, ground ginger, chili powder, garlic, canola oil, kosher salt, boneless beef short ribs, extravirgin olive oil, mixed greens, freshly squeezed lemon juice, romesco sauce, hazelnuts, whole almonds, lemon, bread, extravirgin olive oil, white onion, kosher salt, red bell peppers, sherry vinegar, freshly squeezed lemon juice, tomato paste, garlic, blanched hazelnuts, whole almonds

Taken from www.epicurious.com/recipes/food/views/slow-roasted-boneless-short-ribs-with-romesco-sauce-377779 (may not work)