Braised Beef Short Ribs with Salsa Verde and Feta

Braised Beef Short Ribs with Salsa Verde and Feta
Photo by Scott Phillips

Ingredients

  • 1 tsp. finely chopped fresh marjoram or oregano
  • 3 oz. feta (preferably French), crumbled (½ cup)
  • 2 Tbs. balsamic vinegar
  • ¾ cup extra-virgin olive oil
  • 1 anchovy (preferably salt-packed), rinsed
  • 6 large beef short ribs (14 to 16 oz. each)
  • 2-½ cups hearty red wine (like Zinfandel or Côtes du Rhône)
  • + 16 more ingredients
    • 1 medium celery stalk, finely chopped
    • ¼ cup coarsely chopped fresh mint
    • 1 Tbs. capers, drained and rinsed
    • Freshly ground black pepper
    • 2 dried bay leaves
    • Kosher salt and freshly ground black pepper
    • Kosher salt
    • 6 cups homemade or lower-salt store-bought beef broth
    • 3 Tbs. extra-virgin olive oil
    • 1 medium carrot, finely chopped
    • 1 medium yellow onion, finely chopped
    • 1 Tbs. fresh thyme leaves, plus 4 whole sprigs
    • 1 cup coarsely chopped fresh flat-leaf parsley
    • 4 sprigs fresh flat-leaf parsley
    • 1 small clove garlic, chopped
    • 1-½ cups ruby port

Put the short ribs in a large mixing bowl and rub them with the thyme leaves and 1 Tbs. black pepper. Cover the bowl with plastic wrap and refrigerate overnight. Remove the ribs from the refrigerator and let sit at room temperature for 30 minutes. Rub 1 Tbs. salt all over the ribs and set them a...

View full recipe at Fine Cooking

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