Argentinian Short Rib Stew |
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Prep Time: 0 Minutes Cook Time: 180 Minutes |
Ready In: 180 Minutes Servings: 6 |
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This is a superb, full-flavored stew for warming up on cold winter days. Make this ahead of time (up to 4 days), FREEZE, and after thawing, skim off the fat before reheating. Reheat on stove top, covered for 15 minutes or until meat is hot. Read more . Delicious! Ingredients:
1 tbsp chopped garlic |
1 tsp dried mustard powder |
1 tsp chopped jalapeño pepper (or to taste) |
1/2 cup red wine |
2 tbsp red wine vinegar |
1 tsp hot paprika |
1 tbsp chopped fresh marjoram |
1 tbsp chopped fresh thyme |
1/4 cup olive oil |
6 racks short ribs |
1 cup chopped red onion |
1 cup yellow pepper, diced |
1 tsp diced jalapeno pepper |
2 cups diced canned tomatoes |
1 tbsp worcestershire sauce |
2 cups beef stock |
one 3-inch strip orange peel |
Directions:
1. Combine garlic, mustard powder, jalapeño, red wine, red wine vinegar, paprika, marjoram, thyme and 2 tbsp olive oil in a bowl.
2. Arrange short ribs flat in a large dish (or 2) so they are in 1 layer.
3. Pour marinade over ribs.
4. Marinate for 12 hours or overnight in a refrigerator, turning racks once.
5. Pat ribs dry and reserve any marinade.
6. reheat oven to 300ºF
7. Heat remaining 2 tbsp oil in a skillet or Dutch oven over high heat.
8. Working in batches brown meat well on each side, about 2 minutes per side.
9. Reserve.
10. Spill out all but 1 tbsp oil.
11. Add onion and peppers and sauté until softened, about 2 minutes.
12. Stir in tomatoes, Worcestershire sauce, beef stock and reserved marinade.
13. Bring to boil, scraping up any little pieces on base of pot.
14. Add short ribs and orange peel (or place all ingredients in an ovenproof casserole).
15. Cover and bake 2 to 21/2 hours or until ribs are fork tender.
16. Remove short ribs to a baking sheet.
17. Increase oven heat to 400ºF
18. Skim any fat from sauce
19. Place over medium heat and reduce until very flavorful and slightly thickened, about 5 minutes longer.
20. Bake short ribs for 15 minutes.
21. Cut into sections and return to sauce.
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