Costela Recipe

Prepare ribs

Pat the short ribs dry with paper towels. Trim excess silver skin only if necessary. Season all sides evenly with 2 tsp kosher salt and 1 tsp freshly ground black pepper; press to adhere.

Brown ribs

Heat a large heavy-bottomed Dutch oven or ovenproof pot over medium-high heat. Add 2 tbs neutral oil and let it shimmer. Working in batches if needed, add ribs and sear 3–4 minutes per side until deeply browned. Transfer browned ribs to a plate and set aside.

Sauté vegetables

Reduce heat to medium. Add the chopped onion, carrot, and celery to the pot (about 1 large onion, 1 large carrot, 1 celery stalk, all diced). Cook, stirring occasionally, until softened and starting to brown, about 6–8 minutes. Add 4 minced garlic cloves and cook 30–45 seconds until fragrant.

Develop flavor

Stir in 2 tbs tomato paste and cook 1–2 minutes, stirring constantly, until the paste darkens slightly. Pour in 1 cup red wine (or skip for more stock-forward flavor) to deglaze the pot, scraping up browned bits from the bottom with a wooden spoon. Let wine reduce by about half, 3–4 minutes.

Add stock and aromatics

Add 3 cups beef stock, 1 tbs Worcestershire sauce, 2 bay leaves, 3 sprigs thyme, and 1 sprig rosemary. Return the browned short ribs and any accumulated juices to the pot, nestling them into the liquid so the meat is at least halfway submerged. Bring to a gentle simmer.

Braise

Cover the pot with a tight-fitting lid and transfer to a preheated oven at 325°F (160°C). Braise until the meat is fork-tender and pulls easily from the bone, about 2.5–3 hours depending on size. Alternatively, continue to simmer gently on the stovetop over low heat for the same time.

Reduce sauce

Carefully remove ribs to a serving platter and tent with foil to keep warm. Discard herb stems and bay leaves. Place the pot with braising liquid on the stove over medium-high heat and simmer until the sauce is reduced and slightly thickened, about 8–12 minutes. Taste and adjust seasoning with salt and pepper. If desired, stir in 1 tsp brown sugar and 1 tsp red wine vinegar or lemon juice to balance and brighten the sauce.

Optional glaze (broil)

For a glazed finish, brush the ribs lightly with some of the reduced sauce and place under a hot broiler 2–3 minutes until caramelized (watch closely to avoid burning).

Serve

Spoon extra sauce over the ribs. Garnish with 2 tbs chopped fresh parsley. Serve with mashed potatoes, polenta, rice, or crusty bread and optional horseradish or chimichurri on the side.