The heaters have been cued from hibernation. As we learn the ins and outs of our new home on the bay, Amara at Paraiso, blasting the breezes with a little firepower takes the edge off. So does opening the terrace doors, feeling the warm current mix with the cool, and digging into something with a little more meat on the bone than usual on a Miami winter evening.
Chef Michael Paley’s Grilled Beef Short Rib is just the thing to bewitch us warm bloods into a cozy state of contentment, brightened with shaved cabbage, fresno pepper, marcona almonds and sour orange. It’s all about balance for this chef, and this restaurant in the approach to every dish. Here, the crisp, citrusy slaw cuts the richness and spiciness of the meat.
“The tendency is to want to fuss with a steak on the grill,” says Paley. “The beauty of bone-in is out of sight out of mind in the oven. And when it’s finished on the grill after the long cook, it’s actually ok to work it on the grates a little over the high heat so it gets nice and crispy on all sides.” Paley also notes that while the yield may be less with the bone, it’s a more intact cut, with less people touching it along it way. Not to mention it’s great looking at the table too. Now that’s something we can really sink our teeth into!
Grilled Beef Short Rib with shaved cabbage, fresno pepper, marcona almonds and sour orange
4, 4-inch cut bone in beef short ribs 1 cup
2 tablespoons kosher salt
1 Tablespoon freshly cracked pepper
1 pint Guajillo Chile Wet Rub (recipe below)
4 cups shaved green cabbage
1 cup thinly shaved Fresno peppers
1 cup roughly chopped Marcona almonds
½ cup picked Italian parsley leaves
¼ cup thinly shaved red onion
¼ cup thinly shaved red radish
¼ cup fresh squeezed sour orange juice
½ cup extra virgin olive oil
Kosher salt and freshly cracked black pepper to taste
2 each whole sour oranges cut in half
Preheat oven to 300° F.
With a sharp knife, trim the short ribs of any extraneous fat or silverskin. Coat the ribs evenly with the Guajillo rub. Place the ribs on a roasting rack set on a baking sheet and roast uncovered for 2 hours. Remove the short ribs from the oven and place in a large earthenware or stainless steel baking dish, meat side up and add ½ an inch of water. Increase the temperature of the oven to 325° F. Cover the baking dish with tin foil and roast 2 more hours, until the meat is easily pierced with a paring knife. Remove from the oven to rest and refrigerate overnight.
To finish the dish, heat a charcoal or wood fired grilled to 375-400° F. Place the cooled short rib on the grill, turning and rotating often to develop an even char on all sides, about 10 minutes. Place the halved sour oranges, flesh side down on the grill and cook until charred, about 5 minutes. Meanwhile, in a medium bowl, toss the cabbage, fresno pepper, almonds, parsley, onion and radish with the sour orange juice and olive oil, and season with salt and pepper to taste.
To plate, trim the hot short ribs off the bone and cut on the bias into 1-inch thick slices. Arrange the bone on a platter or board, fanning the short rib against it. Spoon the the cabbage salad evenly on either side, and garnish with a grilled sour orange.
Guajillo Chile Wet Rub
This dried red chile commonly found in Mexico has the depth of flavor and heat necessary to penetrate a big cut and can handle, hold up and develop deep, rich flavor in the meat over a long cook time. It is long and narrow in shape, and very tough in texture. The dried fruits are seeded, soaked, and pulverized to a thin paste, then cooked with salt and several other ingredients to produce a thick, red, flavorful marinade.
Yields 1 pint
1/2 cup kosher salt
1/2 cup Guajillo pepper powder
1 tablespoon toasted coriander, ground
Juice and zest of 4 oranges
1/4 cup smoked paprika
2/3 cup minced garlic
Mix to combine.