Grilled Beef Tenderloin with Braised Short Rib

Instructions

1. 1

   Brown the short ribs

   Heat the oven to 325°F. Season the short ribs with salt and black pepper. Heat the oil in a Dutch oven over medium-high heat. Brown the ribs on every meaty side, about 10 minutes total, then move them to a plate.

2. 2

   Build the braise

   Add the onion, carrot, and celery to the pot. Cook for 7 to 8 minutes, until browned at the edges. Add the garlic and tomato paste and cook for 1 minute. Pour in the wine and scrape the bottom of the pot.

3. 3

   Braise the ribs

   Simmer the wine for 5 minutes. Add the stock, thyme, bay leaf, and short ribs. The liquid should come about two-thirds of the way up the meat. Cover and bake for 2½ to 3 hours, until the ribs pull apart with a fork.

4. 4

   Chill overnight

   Cool the ribs in their liquid, then refrigerate overnight. The next day, remove the solid fat. Lift out the ribs and pull the meat into large pieces, discarding the bones and tough connective tissue.

5. 5

   Reduce the sauce

   Strain the braising liquid into a saucepan. Boil until reduced to about 1 cup, 15 to 20 minutes. Return the short rib meat and warm it gently in the sauce.

6. 6

   Season the tenderloin

   Take the tenderloin from the refrigerator 45 minutes before cooking. Season it with salt and black pepper. Heat a grill or cast-iron skillet over high heat.

7. 7

   Cook the tenderloin

   Rub the tenderloin with oil. Sear it on all sides, turning every 2 to 3 minutes, until the center reaches 125°F to 130°F for medium-rare, about 15 to 20 minutes. Move it to a board and rest for 10 minutes before removing the twine and slicing.

8. 8

   Cook the asparagus

   Cook the asparagus on the grill or in the same skillet for 5 to 7 minutes, turning, until browned and tender. Season with salt.

9. 9

   Dress the tomatoes

   Arrange the tomatoes on a plate. Drizzle with olive oil and sherry vinegar. Add flaky salt, black pepper, blue cheese, and crispy onions.

10. 10

    Serve

    Divide the sliced tenderloin and asparagus among plates. Add a spoonful of braised short rib and red wine sauce. Serve the tomato and blue cheese alongside.