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  • Writer's pictureMatt Felsenfeld

Seared Short Ribs with Dandelion Greens and Cherry-Horseradish Vinaigrette

Updated: Jun 24, 2020


  • 2lb Boneless short ribs

  • 2 cups dandelion greens, roughly chopped

  • 3 tbsp cherries, pitted and roughly chopped

  • 1 tbsp horseradish, freshly grated

  • 3 tbsp olive oil

  • 2 tbsp white wine vinegar

  • 1 tsp honey

  • 1 ½ tsp Dijon mustard

  • 1 tbsp canola or vegetable oil

  • Kosher salt, to taste

  • Maldon salt, to finish

Notes before you begin

  • We are using boneless short ribs for this recipe. Many of you will probably say “But Matt, aren’t you only supposed to braise short ribs?” No! If done properly, short ribs can stay immensely tender and will bring a rich, grassy flavor to any dish.


  1. An hour before cooking, remove the short rib from the fridge, pat dry, and salt aggressively. This is a cut of meat that can take a lot of seasoning. 15 minutes before you start cooking, turn the oven on to 350F

  2. Whisk together olive oil, white wine vinegar, honey, mustard, cherries, and horseradish until entirely incorporated. Taste, salt to your liking, and set aside.

  3. Place a cast iron skillet or thick bottom pan over medium-high heat, pour in the canola oil and wait until it is shimmering. In the meantime, wipe any liquid off of the meat. Once the pan is ripping hot, place the meat on the pan. Every two minutes, flip the short rib until you’ve developed a nice sear on every side of the meat. You might have to cook each side a few times before it is seared to your liking. Place the pan in the oven and cook until the internal temperature is 135F (125F for rare), checking after six minutes with an instant read thermometer. Once up to temperature, remove from the oven and let rest for about 15 minutes.

  4. While the meat rests, throw the chopped dandelion greens and about one and a half tablespoons of the dressing in a bowl. Massage the greens with the dressing until they become tender (about 20 seconds).

  5. Once the meat has rested, slice it against the grain into ½ inch pieces. Arrange the greens on a plate, place the meat on top, and spoon over the dressing to your liking (I usually heap it on). Finish with some Maldon salt and enjoy!

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