Spice World Inc

Steak Short Ribs with Garlic Chile Oil

This savory dish is best served with roasted potatoes and your favorite vegetable. Slicing the garlic adds a wonderful texture and flavor.
Serves: 4
Total Time: 2 hours


  • 2 boneless short ribs or strip steak (about 1½ pounds)
  • Kosher salt
  • 3 cloves Spice World garlic, very thinly sliced
  • ⅓ cup plus 2 tablespoons extra virgin olive oil
  • 1 Tbsp Aleppo-style pepper
  • 1 teaspoon Urfa pepper (substitute smoked paprika if necessary)
  • 1 Tbsp red wine vinegar (for serving)
  • 1 Tbsp chopped fresh parsley
  • Flaky sea salt (optional)
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  • Pat short ribs with a paper towel to remove moisture and season with salt. For even cooking, let it sit at room temperature for 1 hour.
  • Meanwhile, cook garlic and ⅓ cup oil over medium-low heat, stirring regularly, until the garlic is barely golden and just starting to crisp, about 4 minutes. Transfer garlic and oil to a bowl; let cool slightly. Stir in parsley and peppers, then season with kosher salt. Let it cool completely.
  • Heat a cast iron skillet over medium-high heat for 5 minutes. Pat the meat down again and rub it with the remaining 2 tablespoons of oil. Cook meat, turning occasionally, until deeply browned and crusty all over, about 4 minutes for wider sides and 2 minutes for shorter sides. Transfer to a cutting board, loosely cover in aluminum foil, and let rest for 10-15 minutes before slicing against the grain.
  • Spoon garlic and infused oil over the meat and splash with vinegar; sprinkle with sea salt.
Steak Short Ribs with Garlic Chile Oil