Yolanda's Colombian Beef Short Rib Extravaganza!

beef short ribs

🥗Healthier: pork ribs

💰Cheaper: beef chuck

Pork ribs can be leaner, while beef chuck is more economical.

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: grape juice

Grape juice provides sweetness without alcohol.

Preheat oven to 300°F (150°C).

Season beef short ribs with salt and black pepper.

Heat olive oil in a large Dutch oven over medium-high heat.

Sear the beef short ribs on all sides until browned, about 8-10 minutes.

Remove the ribs and set aside.

Add chopped onions, garlic, and carrots to the pot; sauté until softened, about 5 minutes.

Stir in tomato paste and cook for another 2 minutes.

Pour in red wine and scrape the bottom to deglaze the pot, cooking until reduced by half, about 5 minutes.

Add beef broth, bay leaves, thyme, and cumin; stir to combine.

Return the beef short ribs to the pot, ensuring they are submerged in the liquid.

Cover and transfer to the oven; braise for 3-4 hours until the meat is tender.

Remove the pot from the oven and let it rest for 15 minutes before serving.

Garnish with fresh cilantro and lime juice before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens