Tomato Vodka-Braised Short Rib with Roasted Urfa Potatoes

Feeds about 4 people

INGREDIENTS
Dry rub
- 2.5 lbs short ribs
- 2-3 tablespoons of smoked Spanish paprika
- salt and pepper

Additional for braising
- 1 Spanish onion, chopped
- 5 cloves garlic, minced
- 1 large can whole tomatoes
- 1 tablespoon sherry wine vinegar
- 1/4 cup of vodka
- about 1/2 cup water (see step 3)
- 2-3 bay leaves
- 6 peppercorns
- 1 bunch of thyme
- 1 bunch Collard greens, stems removed, rinsed and chopped
- 2 tablespoons olive oil
- 1 tablespoon butter

Roasted Potatoes
- 1 lbs butter yellow golden potatoes
- 1 tablespoon Urfa Biber (or paprika)
- 1 tablespoon olive oil
- salt and pepper

INSTRUCTIONS
1 - At least two hours in advance, coat the short ribs with paprika and salt. Refrigerate until ready to cook. Remove 30 minutes in advance.
2 - Preheat oven to 300°. In a dutch oven, brown the short ribs on all sides on medium-high heat with a little olive oil. Remove and set aside. Add more olive oil and butter, garlic, onion, and thyme. Cook until tender.
3 - Add the vodka to deglaze and cook off the alcohol. Add the short ribs back to the pan along with tomatoes, vinegar, peppercorns, bay leaves, and salt. The ribs shouldn’t be entirely covered so add/adjust the appropriate amount of water to add.
4 - Break apart the tomatoes with the back of a wooden spoon. Cook until the liquid just begins to bubble. Cover and place in the oven for 1.5 hours.
5 - Next add the collard greens, stir, and more salt, and cook for about 45 minutes.
6 - Check the tenderness of the ribs. They should be falling off the bone. Taste and adjust seasoning with salt and pepper.
7 - Once finished, keep short ribs covered in dutch oven on the stove. Turn the oven up to 350° to roast the potatoes.
8 - Cut the potatoes in half and coat with olive oil, salt, and Urfa or paprika. Mix well and place on a baking sheet or large cast iron skillet.
9 - Roast for about 45-50 minutes. Halfway through, flip the potatoes.
10 - Serve potatoes with the short ribs and taste for seasoning. A little olive oil and finishing salt goes a long way when plating.