Costilla Al Fuego Lento Recipe

Sear the Ribs

In a large Dutch oven, heat olive oil over medium-high heat. Season the short ribs with salt and black pepper. Sear the ribs on all sides until browned, about 3-4 minutes per side. Remove the ribs and set aside.

Cook the Aromatics

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

Deglaze the Pot

Pour in the red wine and dark beer, scraping the bottom of the pot to release any browned bits. Bring to a simmer.

Add Remaining Ingredients

Return the short ribs to the pot. Add the beef broth, thyme, and bay leaves. Bring to a boil, then reduce heat to low and cover.

Braise the Ribs

Let the ribs braise on low heat for 2.5 to 3 hours, or until the meat is tender and easily pulls apart with a fork.

Cook the Potatoes

In a large pot, add the cubed potatoes and enough water to cover them. Bring to a boil and cook until tender, about 15-20 minutes. Drain well.

Prepare the Saffron

In a small bowl, soak the saffron threads in a couple of tablespoons of warm milk to release their flavor.

Mash the Potatoes

Return the drained potatoes to the pot. Add the butter, milk, soaked saffron, salt, and black pepper. Mash until smooth and creamy.

Sauté the Vegetables

In a large skillet, heat olive oil over medium heat. Add the mixed seasonal vegetables, season with salt and black pepper, and sauté for about 5-7 minutes until crisp-tender.

Plate the Dish

Serve the braised short ribs over a generous scoop of saffron mashed potatoes, with sautéed seasonal vegetables on the side.