Seared marinated short ribs with Caribbean flavors

Butterfly English-cut short ribs with two cuts to unfold the meat into three flaps, as thick as flanken ribs.

Make the marinade: lime juice, pressed garlic, onion powder, cumin, dried oregano, mustard powder and a big pinch of salt.

Cut the marinade with at least one part water to two parts citrus so the acid does not turn the surface mushy.

Add the beef, top off with water to submerge, cover and marinate overnight.

Remove the beef, reserve the marinade, and dry the meat with paper towels.

Heat a little olive oil in a wide pan almost to high and brown the ribs to a deep crust on all sides, cooking to medium.

In the same pan add sliced shallot and rainbow chard, deglaze with a splash of the reserved marinade, add a big squeeze of honey and stir until wilted.

Plate with plain rice, cut the ribs between the bones and lay them on.

Glaze the ribs with honey and garnish with thinly sliced fresh red chili and cilantro.