Spanish: Braised Basque Short Ribs

Recipe by Paul Young <info@cooking-with-paul.com>

(serves 3)

Ingredients:

• Salt and pepper to taste
• 2 tablespoon olive oil
• 3 pounds beef short ribs
• 4 cups salted water
• 1 medium yellow onion, diced
• 1 medium carrot, peeled and diced
• 1 small red bell pepper, diced
• 12 cloves garlic, minced
• 1 tablespoon smoked paprika
• 1 cup red wine (Beaujolais or Zinfadel preferred)
• 7 oz petite diced tomatoes (½ can)
• ½ cup pitted Kalamata olives, halved
• 2 teaspoons beef base
• 1-2 tablespoons unsalted mashed potato flakes (approximate)
• 1-2 teaspoons Kitchen Bouquet (approximate)
• fresh parsley leaves, chopped (optional)

Procedure:

1. Season the beef ribs with salt and pepper
2. Heat 2 tablespoons of olive oil in a large skillet and brown the ribs well on all sides
3. Transfer the ribs to a pressure cooker
4. Deglace the skillet with water and pour seasoned liquid into pressure cooker; cook ribs under pressure for 60 minutes (or until meat almost falls off the bone)
5. Remove the meat, let cool; cut ribs into serving sizes (1 bone per serving); refrigerate overnight
6. Transfer stock to smaller container; refrigerate overnight
7. Remove the solidified grease on top of the stock; set aside
8. Start the braising liquid in a soup pot: saute the onions in a little grease from the stock
9. When the onions are transparent, add the carrots, peppers, garlic, and paprika; cook until fragrant, about 2 minutes
10. Stir in 1 cup of stock, red wine, tomatoes, olives, beef base
11. Add the cooked ribs, bring pot to boil, then lower the heat and simmer for 20 minutes
12. Thicken stew with mashed potato flakes
13. Adjust for color by adding Kitchen Bouquet
14. Adjust seasoning to taste
15. To serve, divide the short ribs between 4 plates, ladle sauce over top, garnish with parsley, and serve with crusty French bread or Saffron Rice (see recipe)