The meat of the beef short rib is one of my favorites. It’s soft chewy, but if cut across the grain, it is very tender. Great for searing, and cooked medium rare to medium.
Seasoned with salt, pepper, and garlic powder, then seared in a hot pan with some cooking oil for about 2 1/2 minutes per side.
Flipped and cooked for another 2 1/2 minutes, the garlic powder makes the whole kitchen smell nice.
Now the presentation here isn’t the best. However, friends can delve in this for pupus. And a glass of Merlot, or some IPA.