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Short Ribs
Costillas de res
8 whole beef short ribs
salt and pepper to taste
1/4 cup all-purpose flour
6 pieces bacon, diced
2 tablespoons olive oil
1 medium onion, diced
½ cup sofrito
2 pkts Sazón Goya
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3 carrots, diced
2 shallots, peeled and finely minced
2 cups red wine
¼ cup vinegar
2 cups beef broth, enough to almost cover meat
2 sprigs thyme
2 sprigs rosemary
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In a large-medium caldero, cook bacon over medium heat until crispy and all fat is rendered. Remove bacon and set aside and save the grease. Meanwhile chop, peel and dice ingredients.
Add olive oil to pan with the grease, and raise heat to high. Brown ribs on all sides, about 45 seconds per side. Remove ribs and set aside. Turn heat to medium.
In the same caldero add sofrito, onions, carrots, and shallots and cook for 2 minutes. Pour in wine and scrape bottom of caldero to release all the flavorful bits. Add Sazón and stir. Bring to a boil and cook 2 minutes.
Add broth, vinegar, 1 tsp salt, and plenty of freshly ground black pepper. Taste and add more salt if needed. Add ribs to the liquid; they should be almost completely submerged. Add thyme and rosemary sprigs (whole) to the liquid.
Put on the lid and cook for about 2½ hours over low heat. Ribs should be fork-tender and falling off the bone. Turn off the stove and allow to sit for at least 20 minutes, lid on, before serving.
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