COSTILLA DE VACA ASADA Recipe

Marinate the Beef

In a large bowl, combine red wine, rosemary, thyme, minced garlic, chopped onion, carrots, celery, olive oil, salt, and black pepper. Add the beef short ribs to the marinade, ensuring they are well coated. Cover and refrigerate for 48 hours.

Sear the Ribs

Preheat your oven to 150°C (300°F). Remove the beef from the marinade, allowing excess marinade to drip off. In a large skillet, heat some olive oil over medium-high heat. Sear the short ribs on all sides until browned (about 3-4 minutes per side).

Slow Roast

Transfer the seared short ribs to a roasting pan. Pour the marinade over the ribs, cover with foil, and place in the preheated oven. Roast for 3 to 4 hours, or until the meat is tender and falling off the bone.

Prepare Stewed Potatoes

While the ribs are roasting, prepare the stewed potatoes. Chop your desired amount of potatoes and simmer them in a pot with water, salt, and a splash of olive oil until tender (about 20-25 minutes).

Serve

Once the ribs are done, remove them from the oven and let them rest for 10 minutes. Serve the ribs with the stewed potatoes on the side.