Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Meat
Ropa Vieja Sauce
Method
Preparation of the Short Ribs
- 1
Searing the Short Ribs
In a large skillet or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Season the beef short ribs with salt and black pepper. Sear the short ribs on all sides until browned, about 3-4 minutes per side. Remove the ribs and set aside.
- 2
Sautéing Aromatics
In the same pot, add the remaining tablespoon of olive oil. Add diced onions and bell peppers, cooking until softened, about 5 minutes. Stir in minced garlic and cook for another minute until fragrant.
Making the Ropa Vieja Sauce
- 3
Combining Ingredients
To the sautéed vegetables, add the tomato sauce, diced tomatoes, cumin, oregano, bay leaves, and the optional red wine. Stir well and bring to a simmer.
- 4
Adding Short Ribs
Return the seared short ribs to the pot and pour in the beef broth. Ensure the ribs are submerged in the liquid. Bring to a gentle boil.
- 5
Finishing Touches
- 6
- 7
Final Seasoning
Taste the sauce and adjust seasoning with additional salt and pepper to taste. Remove bay leaves before serving.
- 8
Garnishing and Serving
Serve the ropa vieja with fresh cilantro sprinkled on top. This dish pairs well with rice or tortillas.
