I love short ribs and even more so when they are braised. My inspiration for this Latin version is The Pioneer Woman, Ree Drummond, who has an amazing recipe and one that I had been cooking for years until I developed my own recipe. And although I do recommend hers, I very much want you to make mine first. Wink, wink! LOL
Because this is a Latin version, it pairs perfectly with white rice, rice with gandules, moro and even mashed potatoes! Really, anything goes.
Braised Short Ribs – Latin Style
- 3 lbs short ribs you can substitute with chuck roast and cut into 2 by 3 inch pieces
- sea salt or kosher salt to taste (I did about 1 tsp)
- crushed black pepper to taste ( I did about 1/2 tsp)
- 1 tbs Bijol condiment
- 2 tbs olive oil
- 1/2 red pepper chopped
- 1/2 yellow pepper chopped
- 1/2 yellow onion chopped
- 2 cups red wine I prefer Bogle Red Vine Zinfandel
- 2 cups beef broth
- 1 tbs cilantro, chopped or semi dried I love Gourmet Garden Semi Dried Cilantro
- Chop onions and peppers. They can be placed together in a bowl until needed. I used my chopper. I will share link in bio.
- In a deep bowl, rinse the short ribs and drain well.
- Sprinkle with salt, pepper and Bijol condiment. Mix well.
- Preheat oven to 350º degrees.
- Heat olive oil, over high heat, in an oven safe pan that has a lid. This pan will go into the oven.
- Place as many short ribs as you can once oil is heated without overlapping.
- Brown each side for about 30 seconds. This will trap moisture and flavor.
- Remove to a plate once browned.
- If you have more short ribs than can fit into one pan, do so in batches.
- Once all are browned and set aside, add the onions and peppers to the pan. Cook until they soften, about 3 minutes.
- Add red wine and beef broth.
- Return the short ribs to the pan and sprinkle with cilantro.
- Turn heat off and cover.
- Place in the oven and cook for 2 hours. Covered.
- After 2 hours, lower heat to 325º degrees for another 45 minutes.
- The short ribs meat should be falling off the bone when done.
- Rest for about 15 minutes prior to serving with the lid on.
- For an authentic Latin meal, serve over rice. But it also goes well with classic mashed potatoes.