Costela de Panela que Desmancha

Ingredients

• 2.5 lb Beef Short Ribs (Bone‑in, cut into 2‑3 inch pieces)
• 2 tsp Salt (Kosher or sea salt)
• 1 tsp Black Pepper (Freshly ground)
• 2 tbsp Olive Oil (Extra virgin)
• 1 piece Onion (Medium, diced)
• 1 piece Carrot (Large, diced)
• 2 cloves Garlic (Minced)
• 1 tbsp Tomato Paste (Good quality)
• 1 cup Red Wine (Dry red wine, e.g., Cabernet Sauvignon)
• 2 leaves Bay Leaves (Dried)
• 4 cup Water (Hot water, enough to cover the ribs)
• 2 tbsp Fresh Parsley (Chopped, for garnish)

Instructions

1. Season the Ribs

   Pat the short rib pieces dry with paper towels, then sprinkle both sides with salt and black pepper.

   Time: PT5M

2. Heat the Pot and Sear

   Place the pot over high heat, add olive oil, and wait until it shimmers. Add the ribs in a single layer and sear without moving until a deep brown crust forms, about 4‑5 minutes per side.

   Time: PT10M

   Temperature: high

3. Remove Ribs

   Transfer the browned ribs to a plate and set aside, keeping the fond in the pot.

   Time: PT2M

4. Sauté Aromatics

   Add the diced onion and carrot to the same pot, cooking until softened, about 5 minutes. Then add the minced garlic and cook for another minute.

   Time: PT6M

   Temperature: medium

5. Incorporate Tomato Paste

   Stir in the tomato paste and cook for 1 minute to eliminate raw acidity.

   Time: PT1M

   Temperature: medium

6. Deglaze with Red Wine

   Pour the cup of red wine into the pot, stirring and scraping the bottom to lift all browned bits. Let it simmer for 2 minutes to reduce slightly.

   Time: PT2M

   Temperature: medium

7. Return Ribs and Add Liquid

   Place the seared ribs back into the pot, add the bay leaves, and pour hot water until the ribs are just covered.

   Time: PT2M

8. Braise Low and Slow

   Reduce the heat to low, cover the pot, and let the ribs simmer gently for 2 hours 30 minutes, checking occasionally that the liquid remains at least covering the meat.

   Time: PT2H30M

   Temperature: low

9. Check for Doneness

   Insert a fork into a rib; if it slides in easily and the meat pulls away from the bone, the ribs are tender.

   Time: PT2M

10. Garnish and Serve

    Remove the bay leaves, sprinkle chopped fresh parsley over the ribs, and serve hot with the broth.

    Time: PT3M

Nutrition Facts

Calories

520

Protein

35 g

Carbohydrates

15 g

Fat

30 g

Fiber

2 g