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Recipe Detail Page
Argentinean Short Ribs
Winter 2007
This is a superb, full-flavoured stew for entertaining in the winter. Make ahead of time (up to 4 days) and skim off the fat before reheating. Reheat on stovetop, covered for 15 minutes or until meat is hot. Serve with Criolla salad (recipe follows) and baked sweet potatoes.
Serves 6
1 tbsp (15 mL) chopped garlic
1 tsp (5 mL)dried mustard powder
1 tsp (5 mL) chopped jalapeño pepper (or to taste)
½ cup (125 mL) red wine
2 tbsp (25 mL) red wine vinegar
1 tsp (5 mL) hot paprika
1 tbsp (15 mL) chopped fresh marjoram
1 tbsp (15 mL) chopped fresh thyme
¼ cup (50 mL) olive oil
6 racks short ribs
1 cup (250 mL) chopped red onion
1 cup (250 mL) yellow pepper, diced
1 tsp (5 mL) diced jalapeño pepper
2 cups (500 mL) diced canned tomatoes
1 tbsp (15 mL) Worcestershire sauce
2 cups (500 mL) beef stock
One 3-inch (8-cm) strip orange peel
1. Combine garlic, mustard powder, jalapeño, red wine, red wine vinegar, paprika, marjoram, thyme and 2 tbsp (25 mL) olive oil in a bowl. Arrange short ribs flat in a large dish (or 2) so they are in 1 layer. Pour marinade over ribs.
2. Marinate for 12 hours or overnight in a refrigerator, turning racks once. Pat ribs dry and reserve any marinade.
3. Preheat oven to 300ºF (150ºC).
4. Heat remaining 2 tbsp (25 mL) oil in a skillet or Dutch oven over high heat. Working in batches brown meat well on each side, about 2 minutes per side. Reserve.
5. Spill out all but 1 tbsp (15 mL) oil. Add onion and peppers and sauté until softened, about 2 minutes. Stir in tomatoes, Worcestershire sauce, beef stock and reserved marinade. Bring to boil, scraping up any little pieces on base of pot.
6. Add short ribs and orange peel (or place all ingredients in an ovenproof casserole). Cover and bake 2 to 2½ hours or until ribs are fork tender. Remove short ribs to a baking sheet.
7. Increase oven heat to 400ºF (200ºC).
8. Skim any fat from sauce. Place over medium heat and reduce until very flavourful and slightly thickened, about 5 minutes longer.
9. Bake short ribs for 15 minutes. Cut into sections and return to sauce.
Serves 6
Criolla Salad
Usually served with grilled meats in South America, this salad accompanies short ribs well.
1 head romaine lettuce, chopped
2 cups (500 mL) chopped red onion
2 cups (500 mL) cherry tomatoes, cut in half
1 cup (250 mL) diced cucumber
¼ cup (50 mL) chopped coriander
Vinaigrette
2 tbsp (25 mL) red wine vinegar
1 tsp (5 mL) chopped jalapeño pepper (or to taste)
1 tsp (5 mL) chopped garlic
1 tsp (5 mL) dried mustard powder
1/3 cup (75 mL) olive oil
Salt and freshly ground pepper
1. Combine lettuce, onion, cherry tomatoes, cucumber and coriander in a salad bowl.
2. Whisk together red wine, jalapeño, garlic and mustard powder. Whisk in olive oil. Season well with salt and pepper.
3. Toss salad with vinaigrette just before serving.
Serves 6
