Ingredients

The following ingredients have 7 Servings
  • 2 pounds boneless short ribs, cut into 1 1/2-inch pieces
  • Salt and freshly ground pepper
  • 1/4 cup all-propose flour
  • 3 tablespoons olive oil, divided
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 3 ripe tomatoes, peeled and chopped
  • 1/2 cup red wine
  • 2 cups beef broth
  • 2 tablespoons tomato paste
  • 2 bay leaves
  • 1.5 pound yuca root, peeled and quartered (woody core removed)
  • 1/3 cup chopped parsley, to garnish

Instruction

  • 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.