Sudado de Costillas de Res (Colombian Beef Short Ribs Stew)

Name: Sudado de Costillas de Res (Colombian Beef Short Ribs Stew)
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoon achiote powder; 2 bay leaves; 710 milliliters beef broth; 454 grams cassava, peeled and cut into pieces; 118 milliliters fresh cilantro, chopped; 3 cloves garlic, mashed; 1 Tbsp ground cumin; 6 servings Olive oil; 237 milliliters onion, chopped onion; 4 potatoes, peeled and cut into pieces; 1 red bell pepper, chopped; 6 servings Salt and pepper; 4 scallions, chopped; 6 ribs bone-in short ribs; 473 milliliters water

Sudado de Costillas de Res (Colombian Beef Short Ribs Stew) is a gluten free, dairy free, and whole 30 soup. This recipe covers 19% of your daily requirements of vitamins and minerals. This recipe serves 6. One serving contains 365 calories, 7g of protein, and 15g of fat. It will be a hit at your Autumn event. A mixture of ground cumin, olive oil, bell pepper, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Season the short ribs with salt and pepper.

Ingredients you will need

Salt And Pepper

Beef Short Ribs

Add some olive oil to a large pot over high heat.

Ingredients you will need

Olive Oil

Equipment you will use

Pot

Add the short ribs to the pot and brown for about 2 minutes per side.While the short ribs are browning, place the onions, garlic, scallions and red bell pepper in the food processor.When the short ribs are brown on all sides, add the onion mixture, cumin, achiote, bay leaves and hogao. Stir well and cook for 5 minutes more.

Ingredients you will need

Red Pepper

Bay Leaves

Beef Short Ribs

Green Onions

Annatto

Garlic

Onion

Cumin

Equipment you will use

Food Processor

Pot

Add the beef broth and water.Cover the pan and reduce the heat to medium-low and cook for about 3 hours. Check often during the cooking process and add more water, if necessary.dd the potatoes and yuca. Cook for about 30 minutes more.

Ingredients you will need

Beef Broth

Potato

Water

Cassava

Equipment you will use

Frying Pan

Add the fresh cilantro and serve with white rice on the side.Directions using a slow cooker:Follow step 1 and 2 of using a regular pot.

Ingredients you will need

Fresh Cilantro

White Rice

Equipment you will use

Slow Cooker

Pot

Transfer the short ribs to the slow cooker.

Ingredients you will need

Beef Short Ribs

Equipment you will use

Slow Cooker

Add the onion mixture, cumin, achiote, bay leaves and hogao. Stir well and cook for 5 minutes more.

Ingredients you will need

Bay Leaves

Annatto

Cumin

Onion

Add the beef broth.Cover and cook on HIGH for 6 hours. About one hour before the dish is done, add the potatoes and yuca.

Ingredients you will need

Beef Broth

Potato

Cassava

Add the fresh cilantro and serve with white rice on the side.

Ingredients you will need

Fresh Cilantro

White Rice

Equipment

Ingredients

Servings:

1teaspoon

achiote powder 2

bay leaves 710milliliters

beef broth 454grams

cassava, peeled and cut into pieces 118milliliters

fresh cilantro, chopped 3cloves

garlic, mashed 1Tbsp

ground cumin 6servings

Olive oil 237milliliters

onion, chopped onion 4

potatoes, peeled and cut into pieces 1

red bell pepper, chopped 6servings

Salt and pepper 4

scallions, chopped 6ribs

bone-in short ribs 473milliliters

water

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Merlot, Cabernet Sauvignon, and Pinot Noir are my top picks for Beef Short Ribs. Beef and red wine are a classic combination. Generally, leaner cuts of beef go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier cuts can handle a bold red, such as cabernet sauvingnon. One wine you could try is Matanzas Creek Alexander Valley Merlot. It has 4.3 out of 5 stars and a bottle costs about 28 dollars.