Braised Short Ribs - Latin Style
Braised short ribs cooked Latin style. Chock full of flavor. You cannot go wrong with this on a special occasion!
Servings: 8 people
Ingredients
- 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
Instructions
- 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.