Argentine Beef Short Ribs
Recipe for Argentine Beef Short Ribs
1 Tbs. Argentina Steak Rub
4 cloves Chopped Garlic
1 Tsp. Thyme
1 Tsp. Dry Mustard
½ C. Red Wine
4 Tbs. Red Wine Vinegar
2 Tbs. Olive Oil
1 ½ – 2 lbs. Beef Short Ribs
1 C. Chopped Onions
2 C. Diced Canned Tomatoes
1 C. Beef Stock
1 Tbs. Worcestershire Sauce
½ Tsp. Grated Orange Peel
2 Tbs. Olive Oil
2 Tbs. Chopped Fresh Cilantro
Mix all marinade ingredients in a bowl and place the ribs in to marinate. Cover, refrigerate and marinate overnight.
Remove the ribs from marinade, reserving marinade. Pat dry and season with salt and pepper.
Using a Dutch Oven, heat 2 tbs. olive oil over high heat. Brown the ribs on each side, about 2 minutes per side. This might need to be done in batches. Set the ribs aside on a plate.
Reduce the heat to medium and add more olive oil if needed. Add onions and sauté for about 3-5 minutes. Next add the tomatoes, stock, Worcestershire, and reserve marinade and bring to a boil. Scrap the bottom of the pan for any bits.
Next, add the ribs and grated orange peel and bring back to boil.
Place the lid on the Dutch Oven, reduce heat to low and let simmer for 2 ½ – 3 hours, until meat is fork tender. Remove the ribs to a serving dish. Bring the sauce back to a boil and reduce for 5-10 minutes. Stir in Cilantro
Pour the sauce over the ribs and serve.
Wine Recommendation: Cuma Malbec
This wine exhibits a lively red-violet color, with opulent aromas of bright cherry and plum jam, raisin, vanilla and rosemary notes. On the palate, there is plenty of ripe fruit, with date and raisin flavors, and soft, sweet tannins, and a trace of nuts and spice on the long finish. With a lively red-violet color, the wine has opulent aromas of bright cherry and plum jam, with raisin, vanilla and rosemary notes. On the palate, there is plenty of ripe fruit, with date and raisin flavors, and soft and sweet tannins. There’s a trace of nuts and spices on the long finish.–