Get ready to transport your taste buds to the vibrant streets of Colombia with this mouthwatering Sudado de Costillas de Res! This soul-warming beef short ribs stew is more than just a meal – it's a rich, flavor-packed experience that will have your family and friends begging for seconds. Imagine tender, fall-off-the-bone beef simmered in a fragrant blend of fresh vegetables and aromatic spices, creating a dish that's both rustic and incredibly delicious. Whether you're a culinary adventurer or simply craving a comforting meal, this Colombian classic is about to become your new favorite recipe!
Prep Time: 15 mins
Cook Time: 90 mins
Total Time: 105 mins
Cuisine: Colombian
Serves: 4 servings
Ingredients
- 2 lbs beef short ribs
- 1 onion, sliced
- 2 tomatoes, chopped
- 1 bell pepper, sliced
- 2 garlic cloves, minced
- 1 cup beef broth
- 1 tsp cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Begin by preparing all your ingredients. Slice the onion, chop the tomatoes, slice the bell pepper, and mince the garlic cloves. This will help streamline the cooking process.
- In a large heavy-bottomed pot or Dutch oven, heat a tablespoon of oil over medium-high heat. Once the oil is hot, add the beef short ribs. Sear the ribs on all sides until they are nicely browned, about 5-7 minutes. This step enhances the flavor of the meat.
- Once the ribs are browned, remove them from the pot and set them aside on a plate. In the same pot, add the sliced onion and bell pepper. Sauté for about 5 minutes, or until the vegetables are softened and the onion is translucent.
- Add the minced garlic to the pot and sauté for an additional minute, stirring frequently to prevent the garlic from burning.
- Next, add the chopped tomatoes to the pot, along with the cumin, salt, and pepper. Stir everything together and cook for another 3-4 minutes, allowing the tomatoes to break down and release their juices.
- Return the seared beef short ribs to the pot. Pour in the beef broth, ensuring the meat is mostly submerged. Bring the mixture to a gentle simmer.
- Cover the pot with a lid and reduce the heat to low. Let the stew simmer for about 90 minutes, or until the beef is tender and falls off the bone. Stir occasionally and check to make sure there is enough liquid; add more broth or water if necessary.
- Once the beef is tender, taste the stew and adjust the seasoning with additional salt and pepper if needed.
- To serve, ladle the Sudado de Costillas de Res into bowls and garnish with freshly chopped cilantro. This dish pairs wonderfully with rice or arepas.
Tips
- Choose the Right Meat: Select well-marbled beef short ribs for maximum flavor and tenderness.
- Searing is Key: Take your time browning the meat – this step develops deep, rich flavors that are crucial to the dish's success.
- Low and Slow: The secret to incredibly tender meat is patient, low-temperature cooking. Don't rush the 90-minute simmering process.
- Liquid Management: Keep an eye on the liquid level during cooking. Add more beef broth or water if the stew looks too dry.
- Fresh Herbs Matter: Use fresh cilantro for garnishing – it adds a bright, fresh contrast to the rich, hearty stew.
- Make Ahead Friendly: This stew tastes even better the next day, so don't hesitate to prepare it in advance.
- Perfect Pairings: Serve with white rice, arepas, or crusty bread to soak up the delicious sauce.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 8g
Protein: 35g
Fat: 32g
Saturated Fat: 14g
Cholesterol: 120mg
