Argentine Short Rib

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
  1. 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.
  2. Preheat oven to 300 degrees F
  3. Remove ribs, reserving the marinade. Pat ribs dry and season with salt & pepper

  4. 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).
  5. 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.

  6. 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.

  7. Increase heat to 400 degrees F & roast ribs for additional 15 mins.

  8. Skim any fat from sauce. Place over medium heat & reduce until slightly thickened, about 5 mins. Return to sauce and serve…

A PORTION OF THE SAUCE; THEN (ON TOP) A SCOOP OF MASHED HERBED POTATOES; and THEN PLACE THE RIB & EXTRA SAUCE NESTLED IN THE POTATOES.

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