senior chef
Senior Member
I live in Mexico and, unfortunately, the beef here is absolutely horrid. Waaay too tough and lacks fat throughout the beef. I feel certain that Mexico does NOT have pens where the beef is fattened up..
However, I'll share my recipe for beef short ribs in a delicious sauce. Serve over mashed potatoes.. Best to use a slow cooker, but can be done in the oven.
THIS IS A SUPER EASY DISH TO MAKE, SIMPLY FOLLOW MY DIRECTIONS AND YOU CAN"T GO WRONG.
Several pounds of short ribs.
3 TBLSP veg oil
1 cup of chopped onions.
3 heaping tsp of minced garlic.
1 cup of hearty red wine.
3 cups of rich beef broth.
2 heaping TBLSP tomato puree
2 TBLSP of Worcestershire sauce
1 ex-large bay leaf.
1 tsp ground thyme.
1/2 tsp black pepper
1/2 tsp salt
-------------------------
2 TBLSP corn starch, mixed with 3 TBLSP water
Heat over medium fire, a large heavy frying pan, add oil and when med hot add short ribs and brown all meaty side. (This is SUPER IMPORTANT FOR FLAVOR).
After about 2-3 minutes on each side, add onions, cover and gently simmer for 5 minutes.
Add garlic, wine, beef broth, tomato puree, Worcestershire sauce, thyme, bay leaf black pepper, and salt. Stir in well.
Add above mixture to your slow cooker , cover tightly and simmer for aprox 8 hours. This can be done using an oven if your oven temp is 225 F, BUT casserole dish must be tightly covered. (TIMING IS APROX THE SAME BUT CHECK EVERY 2 hour to make sure the liquid has not evaporated. If necessary, add water.)
After 8 hours of cooking, check to make sure meat is "falling off the bone"
Remove meat and add liquid, and veg pieces to a small pan. Heat and SLOWLY adding the corn starch slurry, stir well with wire whip. When it is boiling it will thicken. Add more slurry as necessary to make a sauce/gravy as thick as you like.
Re-add meat to casserole dish and pour sauce/gravy over. Set back in warm oven and make your mashed potatoes.
Cook a side vegetable dish if you want.
ENJOY !
However, I'll share my recipe for beef short ribs in a delicious sauce. Serve over mashed potatoes.. Best to use a slow cooker, but can be done in the oven.
THIS IS A SUPER EASY DISH TO MAKE, SIMPLY FOLLOW MY DIRECTIONS AND YOU CAN"T GO WRONG.
Several pounds of short ribs.
3 TBLSP veg oil
1 cup of chopped onions.
3 heaping tsp of minced garlic.
1 cup of hearty red wine.
3 cups of rich beef broth.
2 heaping TBLSP tomato puree
2 TBLSP of Worcestershire sauce
1 ex-large bay leaf.
1 tsp ground thyme.
1/2 tsp black pepper
1/2 tsp salt
-------------------------
2 TBLSP corn starch, mixed with 3 TBLSP water
Heat over medium fire, a large heavy frying pan, add oil and when med hot add short ribs and brown all meaty side. (This is SUPER IMPORTANT FOR FLAVOR).
After about 2-3 minutes on each side, add onions, cover and gently simmer for 5 minutes.
Add garlic, wine, beef broth, tomato puree, Worcestershire sauce, thyme, bay leaf black pepper, and salt. Stir in well.
Add above mixture to your slow cooker , cover tightly and simmer for aprox 8 hours. This can be done using an oven if your oven temp is 225 F, BUT casserole dish must be tightly covered. (TIMING IS APROX THE SAME BUT CHECK EVERY 2 hour to make sure the liquid has not evaporated. If necessary, add water.)
After 8 hours of cooking, check to make sure meat is "falling off the bone"
Remove meat and add liquid, and veg pieces to a small pan. Heat and SLOWLY adding the corn starch slurry, stir well with wire whip. When it is boiling it will thicken. Add more slurry as necessary to make a sauce/gravy as thick as you like.
Re-add meat to casserole dish and pour sauce/gravy over. Set back in warm oven and make your mashed potatoes.
Cook a side vegetable dish if you want.
ENJOY !
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