Spanish Braised Short Ribs
1. Start with “costillas cortas” which means short ribs
2. Add “estofadas” which means braised
3. Combine the two to get “costillas cortas estofadas”
4. Pronounced as “koh-stee-yahs kohr-tahs ehs-toh-fah-dahs”
Spanish Braised Short Ribs
Introduction
Spanish braised short ribs, also known as “costillas de res estofadas,” is a delectable dish that exemplifies the rich and diverse culinary heritage of Spain. This slow-cooked comfort food is a favorite among meat lovers, featuring succulent and tender beef ribs immersed in a flavorful broth infused with traditional Spanish ingredients and spices.
Ingredients
To prepare Spanish braised short ribs, you will need the following ingredients:
1. Short Ribs
Select high-quality beef short ribs, ideally bone-in, to ensure the most flavorful and tender results.
2. Aromatics
Chopped onions, garlic, carrots, and celery serve as the aromatic base for the braising liquid, enhancing the depth of flavors.
3. Tomatoes
Tomatoes, whether fresh or canned, bring a tangy sweetness that balances the richness of the beef.
4. Red Wine
Spanish red wine adds a robust depth of flavor to the dish, making it an essential ingredient.
5. Spanish Paprika
Known as “pimentón,” Spanish paprika infuses the braised ribs with a distinct smokiness and mild spiciness.
6. Fresh Herbs
Bay leaves, thyme, and rosemary contribute to the aromatic profile and complement the other flavors.
7. Salt and Pepper
Seasoning is essential for enhancing the taste of the dish to perfection.
Preparation
Step 1: Searing the Ribs
Begin by seasoning the short ribs with salt and pepper. In a large, heavy-bottomed pot or Dutch oven, heat some olive oil over medium-high heat. Sear the short ribs on all sides until they develop a beautiful brown crust. This step locks in the juices and imparts a wonderful flavor to the final dish.
Step 2: Building the Flavor Base
Lower the heat to medium, and in the same pot, sauté the onions, garlic, carrots, and celery until they become soft and translucent. Add the tomatoes, Spanish paprika, and a splash of red wine to deglaze the pan, scraping up any browned bits from the bottom.
Step 3: Braising the Ribs
Return the seared short ribs to the pot and pour in enough red wine to cover the ribs partially. Add the bay leaves, thyme, and rosemary, then bring the liquid to a simmer. Cover the pot and let it braise on low heat for about 2 to 3 hours until the meat is tender and falling off the bone.
Serving
Once the Spanish braised short ribs are done, remove them from the pot and serve them over a bed of fluffy Spanish rice or creamy mashed potatoes. Spoon some of the rich sauce over the ribs and garnish with chopped fresh parsley for a pop of color and freshness.
Conclusion
Spanish braised short ribs are a celebration of Spanish culinary expertise and a delight to the taste buds. The slow cooking process allows the flavors to meld, resulting in a dish that is sure to impress family and friends alike. So, why not bring a taste of Spain into your kitchen and indulge in the exquisite pleasure of Spanish braised short ribs? Buen provecho!
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