Name: Air-Fryer Roasted Boneless Short Ribs with Red Pepper Relish
Total time: 35 min
Ingredients: 2 teaspoons smoked paprika; 2 teaspoons packed brown sugar; 1½ teaspoons ground cumin; Salt and pepper; 1½ pounds boneless short ribs , 1½ to 2 inches thick and 4 to 5 inches long, trimmed; 2 teaspoons plus 2 tablespoons extra-virgin olive oil; ¼ cup finely chopped red bell pepper; 1 small shallot , minced; 2 garlic cloves , minced; Pinch cayenne pepper; 2 tablespoons minced fresh cilantro; 2 teaspoons lemon juice

Why This Recipe Works

In Argentina, short ribs are often cooked over hardwood coals until tender, smoky, and rosy within. To replicate this in our air fryer, we started with boneless short ribs, “slow-roasting” them at 250 degrees until evenly cooked (in reality, this took only 18 minutes). As they roasted, the wire basket allowed excess fat to drip away. A spice rub of smoked paprika, brown sugar, and cumin gave our ribs a smoky flavor reminiscent of grilling. To cut the richness, we prepared a piquant red pepper relish. To avoid using the stovetop, we microwaved red bell pepper with minced shallot, olive oil, garlic, and a pinch of cayenne until the bell pepper was softened. Cilantro and lemon juice brought freshness and balanced the acidity.

Before You Begin

The thickness and marbling of boneless short ribs can vary; look for lean ribs cut from the chuck. Do not substitute bone-in English-style short ribs. Because they are cooked gently and not seared, the short ribs will be rosy throughout.

Instructions

Combine paprika, sugar, cumin, ½ teaspoon salt, and ¼ teaspoon pepper in bowl. Pat short ribs dry with paper towels, rub with 2 teaspoons oil, and sprinkle evenly with spice mixture. Arrange short ribs in air-fryer basket, spaced evenly apart. Place basket in air fryer and set temperature to 250 degrees. Cook until beef registers 130 to 135 degrees (for medium), 18 to 24 minutes, flipping and rotating short ribs halfway through cooking. Transfer short ribs to cutting board, tent with aluminum foil, and let rest while preparing relish.

Microwave bell pepper, shallot, garlic, cayenne, ⅛ teaspoon salt, and remaining 2 tablespoons oil in bowl, stirring occasionally, until vegetables are softened, about 2 minutes. Let cool slightly, then stir in cilantro and lemon juice. Season with salt and pepper to taste. Slice short ribs thin and serve with relish.