Short ribs are braised in Spanish rioja wine until fork tender and served on a bed of microgreens. Top with a pat of black garlic compound butter and dust with fennel pollen. Serve with crostini. This concept presents short ribs in an elegant, upscale setting. It is shown here as tapas, an appetizer or snack in Spanish cuisine. Tapas in the U.S. are sometimes called “small plates,” and are great for sharing. This dish incorporates trendy black garlic in a compound butter. The umami flavor of black garlic pairs perfectly with beef. These short ribs could be paired with mashed potatoes and vegetables for a comfort food entrée.

Beef

Braised