Beef Short Rib Adobo Food

BEEF SHORT-RIB ADOBO

Steps:

• Heat the oven to 275 degrees. Season the ribs all over with salt and pepper. In a large Dutch oven over medium heat, pour in the oil. When it is warm but not smoking, add the ribs to the pan, in batches if necessary, and brown well on all sides, 4 to 6 minutes. Remove the ribs from the pan and pour out the oil.
• Add the remaining ingredients and 1 teaspoon black pepper, stir well, and add the ribs back in one layer. Use two pans if necessary, distributing the liquid. Bring to a boil over high heat. Turn off heat, cover the pan and put it into the oven. Cook until the meat is tender and falling off the bone, about 1 .5 to 2 hours. The liquid should only simmer very gently. Skim off excess fat when you check on it.
• Transfer ribs to a broiling pan. Put the braising liquid over high heat; boil for 10 to 15 minutes to thicken it. Meanwhile, put the ribs under the broiler until brown. (You can dispose of the bones if they become loosened.) Put ribs on a platter; pour sauce on them.

BEEF ADOBO

Steps:

• First, let's make the marinade and cut our beef into chunks. You could easily use beef short rib or beef cheeks.
• Mix the beef and the marinade together and let it sit in the fridge overnight or for about 8 hours.
• The next morning remove the beef from the marinade.
• Next, we will pat the beef dry with a kitchen cloth and sear it in a heavy-bottomed cast-iron skillet. Make sure it's dry otherwise it won't colour at all
• When the meat is seared you add the marinade straight to the pan and let it come to a boil.
• At this point you will think that I am taking you for a ride but, trust me, I'm not. The sauce will come to the boil and look terrible. Don't worry. This is just albumin from the meat juices and it coagulates on the surface. Just strain it through a sieve and put the meat and the strained liquid in an oven-safe dish.
• Wrap up with tin foil or close with a lid. Place in the oven at 150C for 3 hours or until the beef is soft and tender.
• We are braising this adobo. Until it's rich, soft and succulent. Once you have checked it and you think it's done. Your dish is technically ready.
• To thicken the adobo sauce. Pout the sauce into a small pot. Next, mix a bit of cornstarch with water to make a slurry.
• Bring the sauce to the boil and add the slurry while whisking. The sauce will thicken up slightly but should not be overly thick or glumpy.
• When done, add back the beef and serve with your side of choice.

BRAISED BEEF SHORT RIBS

Steps:

• In a bowl, combine the 1/2 cup flour, salt and ground black pepper. Roll the ribs in the seasoned flour.
• In a large pot or Dutch oven, heat the oil and brown the ribs well on all sides. Pour in 1 cup boiling water, tomatoes, and garlic. Reduce heat to low, cover, and simmer for 1 1/2 hours, adding more water if necessary.
• Place the potatoes, onions, and carrots in the pot. Continue to simmer for another 30 minutes to 1 hour, or until all vegetables are tender. Remove the meat and vegetables to a serving platter.
• In a separate small bowl, dissolve 1 1/2 tablespoons flour and 2 tablespoons water for every one cup liquid remaining in the pot. Add this to the pot and stir well until thickened. Pour over meat and vegetables.

SIMPLE BEEF SHORT RIBS

Steps:

• Season the short ribs with salt and pepper, then dredge in flour until coated. Shake off the excess flour.
• Heat the olive oil and butter in a large skillet or Dutch oven over medium-high heat. Cook the ribs until browned on each side, about 5 minutes per side. Remove from the skillet and set aside. Add the onion and garlic to the skillet; cook and stir until onion is tender, about 5 minutes. Return the ribs to the skillet and pour in the beer. Stir, scraping the bottom of the pan, until all of the browned bits have mixed in with the liquid. Pour in the beef stock, cover and simmer over low heat until very tender, about 2 hours.

BEEF SHORT RIBS IN CHIPOTLE AND GREEN CHILI SAUCE

Steps:

• Mix first 5 ingredients in bowl; sprinkle all over short ribs.
• Place ribs on plate; cover and chill 1 hour or up to 1 day.
• Preheat oven to 350°F.
• Heat oil in large ovenproof pot over medium-high heat.
• Add half of ribs and brown on all sides, about 9 minutes; transfer to plate.
• Repeat with remaining ribs.
• Reduce heat to medium.
• Add onion and garlic to same pot; cover and cook until onion is soft, stirring occasionally, about 5 minutes.
• Add broth and bring to boil, scraping up browned bits.
• Add tomatoes, lime juice, and chipotle chilies.
• Return ribs to pot, meaty side down, in single layer.
• Bring to boil; cover and cook in oven until ribs are just tender, about 1 1/2 hours.
• Remove pot from oven.
• Tilt pot; spoon off fat.
• Place pot over medium heat and simmer uncovered until sauce coats spoon and ribs are very tender, about 25 minutes.
• Season sauce with salt and pepper.
• (Can be made 1 day ahead. Cool 30 minutes, refrigerate uncovered until cold, then cover and keep refrigerated.) Bring ribs to simmer over medium heat; add chili rings.
• Simmer until chilies soften, about 10 minutes.
• Transfer ribs and sauce to large bowl.
• Sprinkle with cilantro; garnish with lime wedges.
• *Chipotlechilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores, and some supermarkets.
• Makes 4 servings.