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Food

Argentinian Short Ribs

“This is a superb, full-flavored stew for entertaining. Argentinian short ribs are on the long bone, not divided into sections as other short rib cuts are.”

Ingredients


Serves 6

  • 1 tbsp chopped garlic
  • 1 tbsp chopped fresh oregano
  • 1 tbsp chopped fresh thyme
  • 1 tsp dry mustard
  • 1 tsp hot paprika
  • 1 tsp chopped jalapeño pepper, or to taste
  • 1⁄2 cup red wine
  • 2 tbsp red wine vinegar
  • 4 tbsp olive oil, divided
  • 6 Argentinian short ribs on long bone
  • Salt and freshly ground pepper
  • 1 cup chopped red onions
  • 1 tsp diced jalapeño pepper
  • 2 cups canned diced tomatoes
  • 2 cups beef stock, homemade or store-bought
  • 1 tbsp Worcestershire sauce
  • 3″ strip orange peel

Directions

Make Marinade

  1. In bowl, combine garlic, oregano, thyme, mustard, paprika, chopped jalapeño, wine, vinegar and 2 tbsp of olive oil.
  2. In large dish (or two), arrange short ribs in single layer. Pour marinade over ribs. Marinate, covered and refrigerated, for 12 hours.

Brown Ribs & Make Stew

  1. Preheat oven to 300°F. Remove ribs from marinade, reserving marinade. Pat ribs dry and season with salt and pepper.
  2. In large skillet or Dutch oven, heat remaining 2 tbsp of oil over high heat. Working in batches, brown meat well on each side, about 2 minutes per side. Reserve.
  3. Spill out all but 1 tbsp of oil. Reduce heat to medium. Add onions and diced jalapeño and sauté until softened, about 2 minutes. Stir in tomatoes, stock, Worcestershire sauce and reserved marinade.
  4. Bring to a boil, scraping up bits on bottom of pot. Add short ribs and orange peel (or place all ingredients in casserole dish). Cover and bake for 2 to 2 1⁄2 hours, or until ribs are fork-tender.

Finish Stew & Roast Ribs

  1. Remove short ribs to baking sheet. Increase heat to 400°F. Skim any fat from sauce. Place over medium heat and reduce until slightly thickened, about 5 minutes.
  2. Roast short ribs for 15 minutes. Return to sauce.

Source

Excerpted from The Flavour Principle ©2013 by Lucy Waverman and Beppi Crosariol. Photography ©Ryan Szulc. Published by HarperCollins Publishers. All rights reserved.

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