Name: Seared Boneless Short Ribs with Salsa Criolla
Yield: 4 servings
Ingredients: 1½ pounds boneless short ribs, halved crosswise; 1 poblano chile; ½ large red bell pepper, finely chopped; ½ small sweet onion, finely chopped; 1 scallion, thinly sliced; 2 garlic cloves, 1 finely grated, 1 whole; ¼ cup Champagne vinegar or white wine vinegar; 1 tablespoon sugar; ½ teaspoon dried oregano; Kosher salt; ¼ cup plus 2 tablespoons olive oil; plus more for bread; 2 oil-packed anchovies (optional); 1 plum tomato, grated on the large holes of a box grater; ½ teaspoon hot smoked Spanish paprika; ⅛ teaspoon ground cumin; Freshly ground black pepper; ½ baguette, halved lengthwise

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Alex Lau

This hot-sweet-smoky salsa transforms quick-seared short ribs into a dinner with complexity.

Recipe notes