Beef · Dinner · Lunch · Protein ·

Costillas de res estofadas con salsa verde

Name: Braised beef ribs with salsa verde
Prep time: 40 min
Cook time: 5 h
Total time: 5 h 40 min
Yield: 8
Cuisine: American
Ingredients: 2 x 3-point beef short ribs; salt, to taste; any rub of your choice (e.g., coffee rub); 3 tbsp (44.4 ml) peanut oil; 2 carrots, sliced 1cm (about 0.4 inch) thick; 2-3 banana shallots or yellow onions, peeled and halved; 8 cloves garlic, crushed; 250ml (about 1 cup) red wine (white wine can be substituted); 2 large sprigs of rosemary; a small bunch of thyme; 1 tin whole peeled tomatoes; 2 litres (about 8.5 cups) chicken stock; flat-leaf parsley, for garnishing; pickled onions, for garnishing; 1 full cup of picked basil leaves; 1 full cup of picked parsley leaves; 1/2 cup of picked mint leaves; 3 cloves of garlic; 1.5 tsp of Dijon mustard; juice of 1 lemon; a pinch of salt; 100ml (about 3.4 fl oz) of olive oil

Las costillas de res estofadas siempre son un éxito en cualquier cena. Aquí te explico cómo las preparo con una salsa verde para rociar por encima.

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Servings

Prep time

40 minutes

Cook time

5 hours

Braised beef ribs are always a winner at any dinner party, here's how I make them with a salsa verde to drizzle over the top.

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Ingredients

2 x 3-point beef short ribs
salt, to taste
any rub of your choice (e.g., coffee rub)
3 tbsp (44.4 ml) peanut oil
2 carrots, sliced 1cm (about 0.4 inch) thick
2-3 banana shallots or yellow onions, peeled and halved
8 cloves garlic, crushed
250ml (about 1 cup) red wine (white wine can be substituted)
2 large sprigs of rosemary
a small bunch of thyme
1 tin whole peeled tomatoes
2 litres (about 8.5 cups) chicken stock
flat-leaf parsley, for garnishing
pickled onions, for garnishing

Salsa verde

1 full cup of picked basil leaves
1 full cup of picked parsley leaves
1/2 cup of picked mint leaves
3 cloves of garlic
1.5 tsp of Dijon mustard
juice of 1 lemon
a pinch of salt
100ml (about 3.4 fl oz) of olive oil

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Directions

Prepare the ribs by cutting between the bones and scoring the back membrane. Season well with salt and your choice of rub.
Preheat the oven to 160°C (320°F).
In a large Dutch oven over high heat, sear the ribs on all sides until they develop a good colour. Then, remove and set aside.
With the ribs removed, add the shallots and carrots to the pan. Sauté for 4-5 minutes to develop some colour. Then, add the garlic, herbs, and wine. Cook the wine for 4 minutes, then add the tinned tomatoes and mix well.
Return the beef ribs to the pot and cover with chicken stock. Place a cartouche (a round of parchment paper) over the ribs, then cover with the lid and transfer to the oven. Cook for 3 hours.
After cooking, remove the ribs from the oven and let them rest in the cooking liquid for 20-30 minutes. Then, remove and place on a lined oven tray, ready to serve.
When ready to serve, reheat the cooked ribs in a 190°C (375°F) oven for 8-10 minutes. Remove and garnish with parsley and pickled onions.