Braised Short Ribs with Lima Bean Salad
and Lomi-Lomi Tomato
Arturo Moscoso - Roy's at the Inn at Spanish Bay,
Pebble Beach, CA

Serves 4

Ingredients for the short ribs:
1 lb. beef short ribs, 2" length
3 cloves garlic
1/2 bunch thyme
4-6 C vegetable stock
6 whole black peppercorns
1 C yellow onion, diced
1/2 C carrots, peeled, diced
1/2 C celery, diced
2 whole bay leaves
1/2 C extra virgin olive oil
Sea salt and pepper to taste

Procedure:
Season short ribs with salt and pepper. Coat skillet with oil, sear meat all around until golden color, transfer meat to a stock pot and add vegetable stock. To pot, add onions, carrots, celery, garlic, thyme, peppercorns and bay leaves. Make sure short ribs are covered with liquid. Bring to a boil and let simmer for about 45 minutes or until tender. Remove meat from pot and let rest. Season to taste.

Ingredients for the lima bean salad:
1/2 C fresh yuzu lemon juice
1 whole red onion, thinly sliced
1/2 bunch Italian parsley, finely chopped
1/4 C extra virgin olive oil
1/2 lb. lima beans or other large bean
Sea salt to taste

Procedure:
In a pot, add lima beans and water, bring to boil, add salt to taste and let them simmer for about 20 minutes. Cook beans until tender, strain from water and let cool. In a bowl, combine the thinly sliced red onion, yuzu juice, about 1/4 cup olive oil and finely chopped parsley. Add the cooked lima beans and season to taste.

Ingredients for the lomi-lomi tomatoes:
1/2 C yellow onion, diced
1 T chives, diced
2 Roma tomatoes, seeded, diced
2 T sesame oil
1/2 t rayu chile oil (available in Chinese markets)

Procedure:
SAdd all ingredients together in a small bowl and season to taste.

To serve:
Divide the lima bean salad onto four plates and top with thinly sliced meat. Garnish with the lomi-lomi tomatoes and a drizzle of oil.