Costilla Estofada Recipe

Cooking Instructions

1. 1

   Sear the Ribs

   In a large pot or Dutch oven, heat the olive oil over medium-high heat. Season the beef short ribs with salt and black pepper, then add them to the pot. Sear the ribs on all sides until browned, about 8-10 minutes. Remove the ribs and set aside.

2. 2

   Sauté Vegetables

   In the same pot, add the chopped onion, minced garlic, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened.

3. 3

   Deglaze with Wine

   Pour in the red wine and scrape the bottom of the pot to deglaze, allowing the wine to reduce for about 2-3 minutes.

4. 4

   Add Broth and Seasonings

   Stir in the beef broth, tomato paste, bay leaves, and thyme. Return the seared short ribs to the pot.

5. 5

   Simmer

   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 2-3 hours, or until the meat is tender and falling off the bone.

6. 6

   Serve

   Remove the bay leaves, adjust seasoning with salt and pepper if needed, and serve the costilla estofada hot with your choice of sides.