September 10, 2020
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.”
Yield: Serves 6
- In bowl, combine garlic, oregano, thyme, mustard, paprika, chopped jalapeño, wine, vinegar and 2 tbsp of olive oil.
- 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
- Preheat oven to 300°F. Remove ribs from marinade, reserving marinade. Pat ribs dry and season with salt and pepper.
- 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.
- 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.
- 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
- 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.
- Roast short ribs for 15 minutes. Return to sauce.
Excerpted from The Flavour Principle ©2013 by Lucy Waverman and Beppi Crosariol. Photography ©Ryan Szulc. Published by HarperCollins Publishers. All rights reserved.