Short Ribs – Estofado de Carne
This cool weather calls for something warm, flavorful, and homemade. Estofado de Carne is very popular in Mexico and can be compared to the American version of braised ribs with vegetables. The charred Anaheim peppers add the spiciness commonly found in Hispanic dishes.
8 boneless beef short ribs
1 medium onion, finely chopped
4 garlic cloves, minced
5 Yukon Gold potatoes, cut into fours
6-8 boiler or pearl onions, peeled
2 cups chopped carrots
2 cups chopped celery
1/2 cup charred green Anaheim peppers, skin off and chopped (optional – this adds spiciness)
2 bay leaves
1 stem fresh rosemary (or 1 tsp. of dried)
1/2 cup chopped, fresh parsley or cilantro
8 cups low sodium beef broth
1 1/4 cups red wine, separated
2 tbsp tomato paste
Salt, pepper to taste
– In a large pan, heat cooking oil on medium and sauté garlic and onion.
– Add short ribs and sear on both sides. Once ribs are browned, transfer them to a large, ovenproof dish and set aside.
– On the same pan along with the onions and the garlic, add 1/4 cup of red wine and stir. Once red wine has reduced, add beef broth and tomato paste. Stir and simmer until paste dissolves. Turn heat off.
-In the ovenproof dish where the short ribs are sitting, add all the other chopped veggies: carrots, celery, onion, peppers, and potatoes. Arrange them around the spare ribs.
– Pour the broth and tomato paste mixture over the dish.
-Pour in the remaining 1 cup of red wine
– Add bay leaves and rosemary.
– Sprinkle with desired salt and pepper
– Cover with foil paper
– Place in 375 degree oven for 2-3 hours or until spare ribs are tender and fall apart with the fork. The time will depend on your oven.
– Once spare ribs are done, remove dish from oven and uncover.
– Taste and add more salt and pepper if needed.
– Sprinkle fresh parsley over the dish and allow to sit for 15-20 minutes before serving, covered.
– Serve over white or brown rice.