- 1 ¼ to 1 ½ pounds Mock Boneless Short Ribs or Short Ribs/Plate Flanken, bone removed.
- Kosher salt and ground pepper
- 1 large bunch scallions or spring onions (either red or green spring onions work)
- 4 ounces tomatillos (6 to 8 tomatillos)
- ¼ cup fresh lime juice (from 2 limes), plus 1 lime, quartered
- 2 tablespoons canola oil
- 2 teaspoons cumin seed or 1/2 teaspoon ground cumin
- ¼ cup olive oil
- 1 cup cilantro, leaves and tender stems
- Tortillas, for serving
- Hot sauce, for serving
Season meat
Season short ribs with salt and pepper. (If using short ribs/plate flanken, turn meat upside down and, holding the bone, slice the meat away from the bone. Reserve bone for another use.)
Prepare vegetables
Thinly slice half the scallions and half the tomatillos and combine in a medium bowl along with lime juice. Season with salt and pepper and set aside. Leave the remaining scallions and tomatillos whole.
Sear the meat & vegetables
Heat oil in a large skillet (preferably cast iron) over medium-high heat. Sear short ribs until deeply golden brown on both sides, about 3 to 4 minutes per side. Transfer to a cutting board or platter to rest.
Without wiping out the skillet, add remaining whole scallions and tomatillos to the skillet and season with salt and pepper. Cook, turning occasionally, until totally tender and lightly charred in spots, 4 to 6 minutes. Add cumin and toss to coat, lightly toasting the seeds. Remove from heat and, using tongs, transfer the vegetables to a cutting board.
To serve
Coarsely chop the scallions and tomatillos and place in a small bowl; add olive oil and season with salt and pepper.
Thinly slice short ribs crosswise and place on a large serving platter or plate. Spoon charred scallion sauce over the meat. Serve with remaining fresh scallion mixture, cilantro, tortillas, hot sauce and lime wedges for squeezing over the top.
