Slow-Roasted Boneless Short Ribs

Ingredients:

• 6 pounds beef Chuck Short Ribs, Boneless
• 1/4 cup vegetable oil
• 3 garlic cloves, minced
• 2 tablespoons sweet smoked paprika
• 2 tablespoons chili powder
• 2 tablespoons ground ginger
• Kosher salt and freshly ground black pepper
• 3 tablespoons extra-virgin olive oil + more for drizzling, divided
• 1/2 cup water
• 1 pound cipollini onions, peeled
• 1 lemon, cut into wedges
• Mixed green salad (optional)
• 1/4 cup smoked almonds, chopped
  

Romesco Sauce:

• 1 tablespoon olive oil + 1 cup
• 1 cup thinly sliced white onion
• Kosher salt and freshly ground black pepper
• 2 jarred roasted red bell peppers, rinsed
• 1/4 cup sherry vinegar
• 2 tablespoons tomato paste
• 1 tablespoon lemon juice
  
• 3 garlic cloves, coarsely chopped
• 1 cup cubed sourdough bread (about 1/2-inch pieces), toasted
• 1/2 cup smoked almonds, chopped

Cooking:

1. Combine vegetable oil, paprika, chili powder, ginger, garlic, salt and pepper in small bowl. Rub mixture evenly over short ribs to coat; place short ribs in food-safe plastic bag. Refrigerate 12 hours or as long as overnight, turning occasionally.
2. Preheat oven to 300°F. Arrange short ribs on shallow-rimmed sheet pan lined with wire rack. Bake 1-1/2 hours. Remove ribs and wire rack; return ribs to baking sheet (without the rack). Add water; cover with foil. Bake 1-1/2 additional hours or until tender. Remove from oven; cool. Refrigerate 1 hour or until cooled completely.
3. Increase oven temperature to 400°F. Heat 2 tablespoons olive oil in a large cast-iron or heavy bottomed skillet over medium heat. Add cipollini onion; cook 3 to 5 minutes until they begin to brown, stirring occasionally. Season with salt and pepper; transfer skillet to oven. Bake 8 to 10 minutes, or until tender, stirring halfway through. Remove from oven; set aside.
4. Meanwhile, prepare Romesco sauce. Heat 1 tablespoon olive oil in large skillet over medium heat. Add white onion; season with salt and pepper. Cook and stir 8 to 10 minutes or until caramelized. 
5. Place roasted bell peppers, vinegar, tomato paste, lemon juice and garlic in food processor container. Cover; process 10 to 15 seconds or until smooth, scraping sides of container as needed. Add bread and almonds; cover and process until blended and thick. With processor running, drizzle 1 cup olive oil until incorporated. If sauce is too thick, add water 1 tablespoon at a time, pulsing to combine to desired consistency. Season with salt and pepper.
6. Preheat grill pan to medium-high heat. Slice cooled short ribs against the grain into 1-inch pieces, reserving scraps. Drizzle ribs with remaining olive oil. Working in batches, grill ribs 4 to 6 minutes or until browned and heated through.
7. To serve, divide ribs and cipollini onions among plates. Spoon romesco sauce over short ribs. Serve with lemon wedges and mixed green salad, as desired. Sprinkle with chopped almonds.

Nutrition:

Nutrition information per serving, 12 servings:  758 Calories; 61.5 g Total Fat (18.0 g Saturated Fat; 2.1 g Trans Fat; 5.3 g Polyunsaturated Fat; 31.0 g Monounsaturated Fat); 140.0 mg Cholesterol; 540.0 mg Sodium; 16.0 g Total Carbohydrate; 3.1 g Dietary Fiber; 5.0 g Total Sugars; 0.5 g Added Sugars; 40.0 g Protein; 75.3 mg Calcium; 5.8 mg Iron; 581.0 mg Potassium; 0.1 mcg Vitamin D; 0.4 mg Riboflavin; 12.4 mg Niacin; 0.6 mg Vitamin B6; 4.9 mcg Vitamin B12; 273.0 mg Phosphorus; 14.0 mg Zinc; 44.8 mcg Selenium; 129.7 mg Choline