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Tamarind Braised Short Ribs
Estofa de Costillas Cortas en Tamarindo
- Serves
8
- Difficulty
Medium
By Ivy Stark
Published 2013
Short ribs are another cut of beef that lends itself to long, slow braising to develop mouthwatering flavors as the meat fibers break down and become meltingly tender. I serve them at Dos Caminos with Elote de la Calle and tortillas for diners to make their own tacos.
Ingredients
8 6 to 8 pounds 4 tablespoons
Method
- Heat the
oven to 350°F . - Season the short ribs generously with kosher salt. Lay them side by side in a large heavy roasting pan. Scatter the chiles de árbol, onion, carrot, and bay leaf on top of the meat.
- In a small bowl, stir together the vinegar, wine, brown
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Great recommendation. Thank you Rich! As you say, despite the small number of ingredients the slow cooking with tamarind delivers a real depth of flavour. Following the recipe instructions to reduce the sauce and then turn the ribs in it for a decent amount of time did lead to a nice dark glazed appearance, I thought…
Had low expectations based on the minimal spicing, but the tamarind reduction was a big hit. Entire dish was devoured and lots of oohs and aahs. The one thing I don't get, is how the recipe shows such deeply coloured ribs, when the recipe doesn't prebeown the meat. Regardless, a definite repeat!