Seared Short Rib

Seared Short Rib
Photo by Christopher Testani


  • ground pepper
  • 1 white onion
  • Kosher salt
  • 2 limes
  • 2 pounds cross-cut short ribs (flanken or Korean style), each sliced lengthwise about 3/4" thick

Heat a large dry cast-iron skillet over medium-high heat. Alternatively, build a medium-hot charcoal fire, or heat a gas grill to high. Season short ribs generously with salt and pepper. Working in batches, sear ribs until browned, 4-5 minutes per side for medium-rare. Transfer to a plate and let...

View full recipe at Epicurious


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