Costelao Recipe

Prep and marinate

Pat the short ribs dry with paper towels. Season all sides with kosher salt and black pepper. In a bowl combine minced garlic, chopped onion, orange juice, lime juice, soy sauce, olive oil, brown sugar, smoked paprika, dried oregano and chipotle in adobo if using. Stir until sugar dissolves and mixture is homogenous. Place ribs in a shallow dish or large zip-top bag and pour marinade over them, turning to coat. Add bay leaves. Refrigerate and marinate for at least 2 hours, ideally overnight, turning once.

Bring to room temperature

Remove ribs from refrigerator 30–45 minutes before cooking to take the chill off. Reserve marinade and bay leaves for later use.

Sear the ribs

Preheat oven to 325°F (160°C). Heat 2 tablespoons olive oil in a large heavy Dutch oven or ovenproof pot over medium-high heat until shimmering. Remove ribs from marinade (reserve marinade) and sear in batches, 3–4 minutes per side, until well browned. Transfer seared ribs to a plate.

Sauté aromatics and deglaze

Reduce heat to medium. Add the chopped onion from the reserved marinade and sauté 4–5 minutes until softened and translucent. Add tomato paste and cook 1 minute to deepen flavor. Pour in reserved marinade, scraping up browned bits from the bottom of the pot. Add beef or chicken stock and stir to combine.

Assemble for braising

Return the seared ribs to the pot, nestling them into the liquid. Add carrots, celery, and potatoes around the ribs. Add the bay leaves (if not already in pot). The liquid should come about halfway up the ribs; add additional stock or water if needed.

Braise

Bring the liquid to a gentle simmer on the stovetop, then cover the pot with a tight-fitting lid and transfer to the preheated oven. Braise for 2 to 2 1/2 hours, or until meat is very tender and pulling away from the bone. Check once after 90 minutes to ensure there’s enough liquid; add a splash of stock if it’s getting low.

Reduce sauce (optional)

When ribs are done, remove them and the vegetables to a serving platter and cover loosely with foil to keep warm. Skim any excess fat from the braising liquid, then place the pot on the stovetop over medium-high heat and reduce the liquid 8–10 minutes until slightly thickened. Taste and adjust seasoning with salt and pepper.

Spoon reduced sauce over the ribs and vegetables. Sprinkle chopped cilantro or parsley over the dish and serve with lime wedges on the side for squeezing. Serve hot with rice, polenta or crusty bread to soak up the sauce.