Author Topic: Argentinian Short Ribs  (Read 127 times)

Olga Drozd

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Argentinian Short Ribs
« on: June 25, 2018, 11:55:05 AM »
Argentinian Short Ribs

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

1 Tablespoon chopped garlic
1 Tablespoon chopped fresh oregano
1 Tablespoon chopped fresh thyme
1 teaspoon dry mustard
1 teaspoon hot paprika
1 teaspoon chopped jalapeno pepper, or to taste
1/2 cup red wine
2 Tablespoons red wine vinegar
4 Tablespoons olive oil - divided
6 Argentinian short ribs on the long bone
Salt and freshly ground pepper
1 cup chopped red onions
1 teaspoon diced jalapeno pepper
2 cups canned diced tomatoes
2 cups beef stock, homemade or store bought
1 Tablespoons Worcestershire sauce
3 inch strip of orange peel

Combine garlic, oregano, thyme, mustard, paprika, chopped jalapeno, wine, vinegar and 2 Tablespoons olive oil in a bowl. Pour marinade over ribs.  Marinate, covered and refrigerated, for 12 hours.

Preheat oven to 300 degrees F.

Remove ribs from marinade, reserving marinade.  Pat ribs dry and season with salt and pepper.

Heat remaining 2 Tablespoons oil in a large skillet or Dutch oven over high heat. Working in batches, brown meat well on each side, about 2 minutes per side.  Reserve.

Spill out all but 1 Tablespoon oil. Reduce heat to medium.  Add onions and diced jalapeno and saute until softened, about 2 minutes.  Stir in tomatoes, stock, Worcestershire sauce and reserved marinade.  Bring to a boil, scraping up any bits on bottom of pot.  Add short ribs and orange peel (OR place all ingredients in a casserole dish).

Cover and bake for 2 to 2 1/2 hours or until ribs are fork tender.  Remove short ribs to a baking sheet.  Increase heat to 400 degrees 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 meat to sauce. Serve meat with sauce over mashed potatoes. Serves 6.