Quick-Seared Short Ribs With Charred Scallion Salsa

Season short ribs with salt and pepper.

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.

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.

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.