ARGENTINIAN SHORT RIBS
Argentina is the # 1 producer of grass-fed beef in the world. This recipe comes from a new cookbook by Canada’s Lucy Waverman & Beppi Crosariol, who suggest a pairing of an Argentinian MALBEC with this main entre.
- 1 T Chopped garlic
- 1 T Chopped fresh oregano
- 1 T Chopped fresh thyme
- 1 tsp Dry mustard
- 1 tsp Hot paprika
- 1 tsp Chopped jalapeno pepper
- 1/2 Cup red wine
- 2 T Red wine vinegar
- 4 T Olive oil
- 6 Top of the Mountain short ribs on the long bone Sea salt & freshly ground pepper
- 1 cup chopped red onions
- 1 tsp Diced jalapeno pepper
- 2 cups Canned diced tomatoes
- 2 cups Top of the Mountain Beef stock
- 1 T Worcestershire sauce
- 3 Inch Strip of orange peel
- Combine garlic, oregano, thyme, mustard, paprika, chopped jalapeno, wine & vinegar, & olive oil in a bowl. Arrange short ribs in a single layer in a large dish. Pour the marinade over the ribs. Cover and leave refrigerated for 12 hours.
- Preheat oven to 300 degrees F
Remove ribs, reserving the marinade. Pat ribs dry and season with salt & pepper
- Heat remaining 2 T. of oil in a large skillet or Dutch oven over HIGH heat. Working in batches, brown meat well on each side (about 2 mins. per side).
Pour out all but 1 T of oil. Reduce heat to medium. Add onions, diced jalapeno & sauté until softened. Stir in tomatoes, stock, Worcestershire & reserve marinade. Bring to a boil, scraping up any bits on the bottom of the pot.
Add short ribs and orange peel (or place all ingredients in a casserole dish). Cover & bake for 2 – 2 1/2 hrs. or until ribs are fork-tender. Remove short ribs to a baking sheet.
Increase heat to 400 degrees F & roast ribs for additional 15 mins.
Skim any fat from sauce. Place over medium heat & reduce until slightly thickened, about 5 mins. Return to sauce and serve…