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Simple short ribs with parsley and shallot salad

• Alexina Anatole

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Serves 4 - 6

Easy

Cook: 3 hrs and 40 mins

plus optional chilling

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Follow the formula of this simple short rib recipe. It works for all sorts of slow cuts and is perfectly paired with a bright parsley salad to cut through the richness

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This short rib with parsley and shallot salad recipe is the 28th in olive talent resident Alexina Anatole's video series, One Good Thing, for which she shares hacks that will elevate your entertaining. Follow @olivemagazine to see what secrets she's sharing next, then try her reverse-seared rump steak with sauce chien, hojicha tiramisu and salted lemon pie.

Simple short ribs with parsley and shallot salad recipe

Ingredients

• 4 short ribs (around 2kg)

  trimmed as necessary

PARSLEY SALAD

• 3 tbsp extra virgin olive oil

• 3 tbsp fresh lemon juice

• large bunch of parsley leaves

• 4 tbsp tarragon leaves

• 1 banana shallot

  peeled and thinly sliced into rounds

• 3 tsp non-pareille capers

  drained

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Method

• step 1

  Season the short ribs all over with 1 tbsp salt and, if you can, chill overnight, otherwise continue straight away.

• step 2

  Heat the oven to 160C/140C fan/gas 3. Place the short ribs in a roasting tin, then pour 250ml water around the base. Cover with foil and cook for 3½ hrs until the meat is tender. Remove the short ribs from the liquid and switch the oven to the grill setting on the highest temperature. Place the short ribs back in the oven, on the top shelf, for 10 mins, until browned and a little crispy on top.

• step 3

  Meanwhile, make the parsley salad. Add the olive oil and lemon juice to a bowl along with a good pinch of salt and black pepper. Whisk together then add the parsley, tarragon, shallots and capers and toss through.

• step 4

  Serve the short ribs with the parsley salad strewn over the top. If you'd prefer, take the meat off the bones and shred it before serving.

Authors

Alexina Anatoletalent resident

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