Beef Short Rib Stew With Yuca Recipes

SHORT RIB BEEF STEW WITH ALE

Steps:

• Preheat the oven: Preheat oven to 300°F.
• Dredge the short ribs: While the bacon is cooking, in a large bowl, whisk together the flour, hot paprika, smoked paprika, 1 teaspoon of salt, and 1 teaspoon of black pepper. Dredge the short ribs in the flour mixture.
• Remove the bones and excess fat before serving: Spoon off the excess fat (it helps if you have a fat separator ). If you want, remove the bones before serving and cut any big pieces of meat into smaller chunks.

SHORT RIB STEW WITH YUCA (VACA ATOLADA)

Steps:

• In a large bowl, toss the short ribs with salt and pepper. Add the flour and toss until every piece is coated.
• Heat 2 tablespoons of olive oil in a large Dutch oven, over medium high heat, until shimmering. Working in batches, brown the short ribs on all sides, about 2 minutes per side. Remove to a plate and set aside.
• Add the remaining olive oil, if needed. Add the onion and garlic and saute until softened and starting to brown, about 5 minutes.
• Add the chopped tomatoes and cook until softened, 2-3 minutes.
• Pour the wine and, using a wooden spoon, scrape up all the browned bits from the bottom of the pot. Cook until reduced by half, about 3 minutes.
• Add the beef broth, tomato paste and bay leaves. Bring to a boil. Once boiling, return the short ribs and any accumulated juices to the pot.
• Reduce the heat to low, cover and simmer for 2 hours or until the beef is tender. If any fat raises to the surface, skim it off the top with a spoon.
• Once the beef is tender, stir in the prepared yuca. Cover and continue simmering until the yuca is very soft and the short ribs are falling-apart tender, about 30-40 minutes.
• If necessary, remove beef and yuca to a plate, and boil the sauce for up to 10 minutes to reduce to desired consistency. Taste for seasoning and adjust salt and pepper as needed.
• Return everything to the pot, discard the bay leaves, and stir to combine. Garnish with chopped parsley and serve or refrigerate (once cool) for the flavors to mend.

BEEF SHORT RIB STEW WITH YUCA

Steps:

• Place the meat in a pan, drizzle with the rib broth dissolved in the water, the beer and cover with aluminum foil. Place in a medium preheated oven, for 1 hour.
• Place the cassava in a pressure cooker with salt and pepper, cover with water and cover.Cook for 20 minutes after starting the pressure, over medium heat.
• Turn off, wait for the pressure to come out naturally and open the pan. Remove the aluminum foil from the pan and distribute the cassava among the pieces of meat.
• Sprinkle with salt, pepper and return to the medium preheated oven, for 30 minutes or until golden brown.Turn off, sprinkle with parsley and serve.
• Serve with white rice.

SHORT RIB STEW WITH VEGETABLES AND PORT

Steps:

• Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat. In batches, add the short ribs, sprinkle with salt and pepper, and brown on all sides, about 3 1/2 minutes per side. Remove to a plate and set aside.
• Lower the heat to medium and add the onions, garlic, oregano and thyme; cook until fragrant, 2 to 3 minutes. Add the flour, stirring until completely combined. Add the beef broth and red wine, and return the seared short ribs to the pot. Bring to a simmer, partially cover, and cook until the meat begins to pull apart easily, 2 hours.
• Stir in the carrots, parsnips, potatoes and port wine. Bring back to a simmer and cook, partially covered, until the vegetables are tender and cooked through, about 45 minutes.
• Serve garnished with chopped chives.

MALTA-BRAISED SHORT RIBS WITH PICKLED SWEET PEPPERS AND YUCCA MASH

Steps:

• Preheat the oven to 325 degrees F.
• To make the green paste, add the onion, green pepper, cilantro leaves and stems, garlic and olive oil to a blender and process until a paste forms. If necessary, add a little extra olive oil to help move the paste along.
• Set a large cast-iron skillet over medium-high heat and add the canola oil and sazon.
• While the oil heats up, dry the short ribs with a paper towel and cover them in a generous amount of salt and pepper. Working in batches, sear the short ribs on all sides, about 4 minutes per side. Remove the ribs to a plate. Add 1/2 cup of the chicken stock to the skillet, stir to deglaze and then set aside.
• Place a large Dutch oven over medium heat. Add the green paste and cook until fragrant, about 1 minute. Pour in the chicken stock from the skillet, then add the oregano, bay leaves, tomato paste, vinegar, malta and remaining 1 cup chicken stock. Bring to a simmer and add the seared ribs to the Dutch oven.
• Cover the pot, transfer to the oven and cook until the ribs are very tender, about 2 1/2 hours. To serve, spoon the Yucca Mash into a shallow bowl, top with the ribs and spoon over the sauce. Garnish with Pickled Sweet Peppers and cilantro leaves.
• Bring a large saucepan of water to a boil. Add the yucca to the boiling water and enough salt so the water tastes like the sea. Cook until the yucca is fork-tender, 15 to 20 minutes. Drain and set aside.
• Add the cream and butter to a medium pan set over medium heat. As soon as it starts to simmer, add the yucca and mash with a fork or potato masher until just incorporated. Do not overmix as it will make the yucca gluey. Add salt to taste.
• Put the peppers and garlic in a 12- to 16-ounce mason jar.
• In a small pot, bring the vinegar, honey, salt and 1/4 cup water to a boil.
• Add the pickling liquid to the mason jar almost to the tippy top. Let it cool, then put on the lid. Set it aside until serving.

SLOW-COOKER BEEF STEW WITH YUCA

Steps:

• Place the beef in a 6- to 8-quart slow cooker. Season with salt and pepper. Arrange the yuca, squash and Cubanelle pepper around the beef in a single layer. Combine the tomato sauce, 1/2 cup water, the cilantro stems, garlic, oregano, 1/2 teaspoon salt and a few grinds of pepper in a small bowl. Pour all over the meat and vegetables. Cover and cook on low until the meat is tender and easy to pull apart, 8 hours.
• Meanwhile, thinly slice the red onion. Bring the vinegar, 1/2 cup water and 1/2 teaspoon salt to a boil in a small saucepan. Remove from the heat and stir in the red onion, submerging the slices. Let cool, then transfer to a bowl and refrigerate until ready to serve.
• Remove the meat to a plate and shred into bite-size chunks with 2 forks, discarding any large pieces of fat. Skim off any excess fat from the remaining stew in the slow cooker. Stir the meat back into the stew and season with salt and pepper. Divide among bowls. Top with the chopped cilantro leaves. Drain the pickled red onion and serve with the stew.

THE BEST BEEF SHORT RIB STEW

Steps:

• Brown your short ribs in a frying pan with a small amount of olive oil.
• (I used one package of bone in ribs and one package of boneless).
• Once they're browned, place them in a large pot along with the sliced onions.
• Now fill the pot up with water. Use enough water to cover your meat.
• You will now want to add the ranch, Italian, gravy mix, and salt.
• Once you've added those ingredients, stir them together well, cover your pot, and bring to a boil.
• Once your stew is boiling reduce the heat to a medium low and let cook for a few hours until the meat is soft and falling apart.
• Once the meat is finished, add the carrots and potatoes and cook for 30 to 40 more mins on a medium low until your vegetables are tender.
• Bon appetit :).

RED WINE-BRAISED SHORT RIB STEW WITH POTATOES, CARROTS, AND MUSHROOMS

Steps:

• Prepare the short ribs: In a large oven-safe pot or Dutch oven over medium-high heat, heat the ghee or olive oil.
• Pat the short ribs dry with paper towels and season with the sea salt. Gently place the short ribs in the hot ghee or oil and sear on all sides until golden brown, about 4 minutes per side, turning as needed and searing in batches if needed to avoid overcrowding the pot. Transfer to a plate.
• To the same pot, add the onion, carrot and celery and cook until the veggies begin to brown, stirring as needed to avoid burning, about 5 minutes.
• Add the wine and deglaze the pot, scraping the browned bits loose from the bottom of the pot. Add the thyme and garlic and bring to a simmer. Let the wine reduce by half, about 10 minutes, then remove the pot form the heat.
• Place the browned short ribs into the wine reduction along with the bone broth and let marinate for 1 hour in the refrigerator. Alternatively, you can prepare this dish in advance by letting the ribs marinate for a full 24 hours-well worth it in our opinion.
• Preheat the oven to 350°F.
• Remove the pot from the refrigerator, cover with a lid or aluminum foil, and transfer to the oven to braise for 2 1/2 hours.
• At the 2 hour mark, when 30 minutes remain on the cooking time for the short ribs, prepare the vegetables: On a baking sheet, toss the potatoes, carrots, and mushrooms with the ghee or oil and sea salt. Spread out in and even layer and roast in the oven for 20 to 25 minutes, until the potatoes and carrots are knife-tender.
• Remove the pot with the short ribs from the oven, uncover, and transfer the meat to a plate. Strain the braising liquid into a deep serving dish; discard the solids from the liquid. Add the roasted veggies to the serving dish and stir to distribute evenly. Using your hands or a fork, break the short ribs into chunks and stir in as well. Garnish with a little chopped fresh parsley and serve family style.
• The stew or any leftovers can be refrigerated for up to 1 week, or frozen for up to 6 months.