Costillar corto de ternera estofado

Ingredientes

• 2 kg beef short ribs (Bone-in, English Cut)
• 1 tbsp salt
• 2 tbsp olive oil (extra virgin)
• 2 large onions (sliced)
• 2 large carrots (roughly chopped)
• 2 celery sticks (roughly chopped)
• 1 head garlic (halved horizontally)
• 50 g tomato paste
• 750 ml dry red wine
• 2 liters beef stock
• 5 bay leaves (Optional)
• 4 grams ground coriander (Optional)
• 225 g Tomato Ketchup
• 90 g Kecap Manis (Indonesian Sweet Soy)
• 50 g Dark Soy Sauce
• 50 g Brown Sugar
• 25 g Dark Chocolate (70% Cocoa Solids)
• 25 g Worcestershire Sauce
• 5 g Liquid Smoke
• 5 g Tabasco Sauce
• 4 g Garlic Powder
• 4 g Ginger Powder

Preparación

1. 1

   Preheat oven to 150°C (300°F).

2. 2

   Season ribs with salt. Heat oil in a heavy pot over high heat. Brown ribs aggressively on all sides (3–4 min). Remove and set aside.

3. 3

   Sauté onion in the same pot (medium heat) until soft. Add carrot, celery, and garlic. Cook 2 mins. Stir in tomato paste, cook 1 min.

4. 4

   Add wine and boil rapidly until it becomes a thick syrup (reduces by 90%). Do not skip this step.

5. 5

   Return beef to pot. Add stock, bay leaves, and coriander. Liquid should almost cover meat.

6. 6

   Cover with parchment paper and lid. Braise in oven for 3.5 – 4 hours until meat is fork-tender.

7. 7

   Make Glaze: Meanwhile, whisk all glaze ingredients (except chocolate) in a small saucepan. Simmer 2 mins. Remove from heat and whisk in chocolate until glossy.

8. 8

   Strain Sauce: Remove ribs carefully. Strain liquid into a jug (discard veggies). Skim off the oil layer. Pour sauce back into pot and simmer until reduced by half. Thicken with cornstarch if needed.

9. 9

   Glaze & Bake: Increase oven to 230°C (450°F). Brush ribs generously with Chocolate Glaze. Bake 5–8 mins until sticky and charred. Serve with the reduction sauce.