Recipes

By Andreus Quinones

2lbs of short ribs

3 cups of chicken stock

Salt

Pepper

8 oz of tomato sauce

½ cup of red wine (cabernet sauvignon)

2 large carrots chopped

1 white onion, chopped

4 tablespoons of extra virgin olive oil

1 tablespoon of oregano

2 bay leaves

2 cloves of garlic minced

Preheat oven to 350° F. Generously apply salt and pepper to your short ribs. Heat olive oil in a Dutch oven over medium-high heat. Just before the oil begins to smoke, add the short ribs. and sear them until lightly browned on both sides. Remove short ribs and set aside. Add the carrots, onions, and garlic and sauté, just until onions become a bit translucent. A dd in oregano, and red wine, and stir well to deglaze the Dutch oven. Add back in short ribs, and add tomato sauce, and the cups of chicken stock. Make sure that short ribs are completely covered in liquid. Add additional salt to taste, if needed. Add bay leaves, and cover. Place in oven for 2 hours. Remove from oven and allow to cool. Serve with white rice.