Grilled Beef Tenderloin with Braised Short Rib
Serves 4 · Prep: 45 minutes · Cook: 3 hours 30 minutes · Rest: overnight · Total: about 12 hours
Make the short ribs a day ahead. The meat tastes better after a night in the braising liquid, and the chilled fat lifts off in one piece. Dinner then comes down to grilling the tenderloin and warming the rest.
The tomato and blue cheese need no complicated treatment. Salt the tomato, crumble the cheese, and let the beef do the work.
Ingredients
Braised short ribs
- 2 pounds bone-in beef short ribs
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 tablespoon neutral oil
- 1 small yellow onion, chopped
- 1 carrot, chopped
- 1 celery stalk, chopped
- 2 garlic cloves, smashed
- 1 tablespoon tomato paste
- 1½ cups dry red wine
- 2 cups low-sodium beef stock
- 2 thyme sprigs
- 1 bay leaf
Tenderloin and asparagus
- 1½ pounds center-cut beef tenderloin, tied at 1-inch intervals
- 1½ teaspoons kosher salt
- ½ teaspoon black pepper
- 1 tablespoon neutral oil
- 1 pound asparagus, woody ends trimmed
Tomato and blue cheese
- 2 large ripe heirloom tomatoes, cut into ½-inch slices
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon sherry vinegar
- 3 ounces smoked blue cheese or regular blue cheese, crumbled
- ½ cup crispy fried onions
- Flaky salt and black pepper
Instructions
- 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
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
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
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
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
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
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
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
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
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.
Recipe notes
Cook’s notes
- Ask the butcher for an even center-cut tenderloin. A tapered piece cooks unevenly unless the thin end is folded under and tied.
Make ahead & storage
- The short ribs and reduced sauce keep for 3 days in the refrigerator. Reheat them over low heat with a splash of stock.
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