Prepare these braised beef short ribs for the many weekends you will spend celebrating the holidays. Your guests will surely appreciate this labor of love.
The first few months have arrived and the holiday season is fast approaching. The Philippines is known worldwide for celebrating the longest holiday season – from September until the Three Kings in January. Undoubtedly, food becomes an essential part of this celebration.
One recipe that may be your go-to in holiday meal planning is braised beef ribs. It takes a while to make, and the effort put into making it shows the labor of love put into the dish that would add more punch and history to each serving.
I like to do this using short ribs, but there are other choice cuts of beef you can consider such as beef chuck (kalitiran) or beef tenderloin among others.
3 kg of beef ribs or your choice of beef cut
Oil for grabbing/jumping
Aromatics – celery, onions and carrots
Herbs and spices – rosemary, oregano, mustard, red pepper flakes or other favorite spices
Salt to taste
2 teaspoons all-purpose flour
2 teaspoons of tomato paste
1 to 2 minced garlic cloves
2 to 3 cups of red wine
2 to 3 cups of beef broth
1. It’s fine to use a Dutch or cast iron oven when making this dish so it goes from stovetop to oven.
2. Heat the oil in your cooking vessel and sear the meat about 2 or 3 pieces at a time. Sear about 45 seconds to a minute on each side then set aside.
3. If there is too much oil left, remove the excess. Brown the celery, onions and carrots (also called mirepoix).
4. Add about 2 teaspoons of flour, salt, tomato paste, garlic, mustard powder and red pepper flakes. Mix until well blended, about one minute.
5. Deglaze with red wine.
6. Add reserved beef. Bring to a boil over low heat for about 15 minutes. At this point, preheat your oven to 180 degrees.
7. Once the meat has begun to boil, add your beef broth (canned or homemade) and other spices such as oregano and rosemary, or your favorites. Make sure the meat is covered with the cooking liquid.
8. Cover with a lid or foil and place in the oven and bake for about three more hours until fork tender.
9. Assembly: Once the meat is tender, strain the meat to separate the sauce. You may choose to blend the sauce/sauce more for a smoother finish. Serve with a side salad, polenta or mashed potatoes.
Yield: Serves up to 8 people
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