Bodegas La Caña Recipe

Prep and Season

Pat the short ribs dry with paper towels. Season all sides with 2 tsp kosher salt and 1 tsp freshly ground black pepper. Lightly dust each rib with 1 tbs all-purpose flour, shaking off excess.

Brown the Ribs

In a large heavy-bottomed Dutch oven or braiser, heat 2 tbs vegetable oil over medium-high heat until shimmering. Add ribs in a single layer (work in batches if needed) and brown on all sides, about 3–4 minutes per side. Transfer browned ribs to a plate.

Sauté Aromatics

Reduce heat to medium. Add 1 tbs unsalted butter to the pot. When melted, add 1 cup diced yellow onion, 1 cup diced carrot, and 1/2 cup diced celery. Cook, stirring occasionally, until vegetables soften and begin to brown, about 6–8 minutes. Add 4 minced garlic cloves and cook 30–45 seconds until fragrant.

Build the Braising Liquid

Stir in 2 tbs tomato paste and cook 1–2 minutes to deepen the flavor. Add 1 tsp dried oregano, 1 tsp smoked paprika, 1/2 tsp cumin and 2 bay leaves; cook briefly. Pour in 1 cup dry red wine to deglaze, scraping up browned bits with a wooden spoon. Let wine reduce by half, about 3–4 minutes.

Braise

Return the ribs and any accumulated juices to the pot. Add 2 cups beef stock and 2 tbs dark cane or panela syrup and 1 tbs red wine vinegar. The liquid should come about halfway up the ribs; add a little extra stock or water if needed. Bring to a gentle simmer, then cover and transfer to a 325°F (160°C) oven. Braise until ribs are very tender and falling from the bone, about 2.25–2.5 hours.

Finish the Sauce

Carefully remove the pot from the oven. Transfer ribs to a platter and tent with foil. Skim excess fat from the surface of the braising liquid if necessary. Place the pot on the stovetop over medium-high heat and reduce the liquid until slightly thickened, about 8–12 minutes. Taste and adjust seasoning with salt and pepper. Stir in 1/4 cup chopped fresh cilantro just before returning the ribs to the sauce to coat.

Bloom Saffron

Place 1/4 tsp saffron threads in a small bowl and pour 2 tbs hot water over them; let steep for 5–10 minutes.

Sauté Rice Aromatics

In a medium saucepan, heat 1 tbs olive oil over medium heat. Add 1/2 cup finely chopped onion and sauté until translucent, about 4 minutes. Add 1 minced garlic clove and cook 30 seconds.

Cook Rice

Add 1.5 cups rinsed basmati rice to the saucepan and stir to coat in oil for 1 minute. Pour in 2.75 cups water, the saffron with its soaking liquid, and 1 tsp kosher salt. Bring to a boil, then reduce heat to low, cover tightly, and simmer until water is absorbed and rice is tender, about 15–18 minutes. Remove from heat and let rest, covered, 10 minutes. Fluff with a fork before serving.

Quick Pickle

While ribs braise, combine 1/2 cup white vinegar, 1 tsp sugar, 1/4 tsp kosher salt and the juice of 1 lime in a bowl or jar. Add 1 cup thinly sliced red onion, pressing down to submerge. Let sit at room temperature at least 20 minutes (longer for more pickling) or refrigerate up to 2 days.

Plate and Garnish

To serve, spoon a bed of saffron rice onto each plate. Nestle a braised short rib over the rice and spoon warm braising sauce over the meat and rice. Top with a small mound of quick pickled onions and sprinkle with 2 tbs chopped parsley or cilantro. Serve hot.