Uruguayan-Style Braised Short Ribs
Tender short ribs slow-cooked in a rich Uruguayan-inspired stew with a hint of spice and a deep, satisfying flavor.
Ingredients
- ●1.5 kg Uruguayan short ribs
- ●2 tbsp Olive oil
- ●1 large Onion, diced
- ●3 cloves Garlic, minced
- ●2 tbsp Tomato paste
- ●1 cup Red wine
- ●1 cup Beef broth
- ●1 can Diced tomatoes
- ●2 tsp Uruguayan seasoning (parrillada mix)
Instructions
- 1
1. Preheat oven to 300°F (150°C).
- 2
2. Season the short ribs with Uruguayan seasoning.
- 3
3. Heat the olive oil in a large Dutch oven over medium-high heat.
- 4
4. Brown the short ribs on all sides, then set aside.
- 5
5. Add the diced onion to the pot and cook until caramelized.
- 6
6. Add the minced garlic and cook for 1 minute.
- 7
7. Add the tomato paste and cook for 1 minute.
- 8
8. Add the red wine and beef broth, scraping up any browned bits.
- 9
9. Add the diced tomatoes and stir to combine.
- 10
10. Return the short ribs to the pot and bring to a simmer.
- 11
11. Cover the pot and transfer to the preheated oven.
- 12
12. Braise for 2.5 hours, or until the meat is tender and falling off the bone.
- 13
13. Serve hot, garnished with fresh parsley or oregano.