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Seared Boneless Short Ribs With Salsa Criolla
Ingredients
- 1½ pounds boneless short ribs, halved crosswise
- 1 poblano chile
- ½ large red bell pepper, finely chopped
- ½ small sweet onion, finely chopped
- 1 scallion, thinly sliced
- 2 garlic cloves, 1 finely grated, 1 whole
- ¼ cup Champagne vinegar or white wine vinegar
- 1 tablespoon sugar
- ½ teaspoon dried oregano
- Kosher salt
- ¼ cup plus 2 tablespoons olive oil; plus more for bread
- 2 oil-packed anchovies (optional)
- 1 plum tomato, grated on the large holes of a box grater
- ½ teaspoon hot smoked Spanish paprika
- ⅛ teaspoon ground cumin
- Freshly ground black pepper
- ½ baguette, halved lengthwise
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