Argentinian Short Ribs

Instructions

1. Combine garlic, mustard powder, jalapeño, red wine, red wine vinegar, paprika, marjoram, thyme and 2 tbsp olive oil in a bowl. Arrange short ribs flat in a large dish so they are in 1 layer. Pour marinade over ribs.
2. Marinate for 12 hours or overnight in a refrigerator, turning racks once. Pat ribs dry and reserve any marinade.
3. Preheat oven to 300F.
4. Heat 2 tbsp oil in a skillet or Dutch oven over high heat. Working in batches brown meat well on each side, about 2 minutes per side. Reserve.
5. If you have any meat juices left, combine with the reserved marinade. Add more olive oil in the skillet, add onion and peppers and sauté until softened, about 2 minutes. Stir in tomatoes, beef stock and reserved marinade. Bring to boil.
6. Add short ribs and orange peel (or place all ingredients in an ovenproof casserole). Add salt and pepper to taste. Cover and bake 2 to 2½ hours or until ribs are fork tender. Remove short ribs to a baking sheet.
7. Increase oven heat to 400F.
8. Skim any fat from sauce. Place over medium heat and reduce until very flavourful and slightly thickened, about 5 minutes longer.
9. Bake short ribs for 15 minutes. Cut into sections and return to sauce.

• Servings : 4
• Course : Main
• Recipe Type : Dinner
• Ingredient : Meat & Poultry