Red Wine And Short Ribs Adobo Recipe

INGREDIENTS:

• 1 tablespoon oil 
• 1.5 kilos bone-in beef short ribs
• Coarse salt
• 1 large onion, diced
• 8-10 cloves garlic, smashed with the side of a knife and
• peeled
• 1 cup dry red wine
• 1/2 cup red wine vinegar
• 1/2-cup soy sauce
• 2 bay leaves
• 1 teaspoon coarsely ground black pepper
• Water, to cover

INSTRUCTIONS:

1. – Heat the oil in a deep, non-reactive pot over medium high heat. Season the short ribs on all sides with salt, and then add the short ribs to the pot in one layer, taking care not to over-crown the pot. Do this in batches. Sear the short ribs on all sides, about 3-5 minutes per side, until all sides are brown and crusty. Transfer the browned short ribs to a platter and set aside.
2. – Pour off all but 1 tablespoon of the fat from the pot, and then return the pot to medium heat. Add the onion and the garlic and sauté until the onion just begins to soften, about 5 minutes. Reduce the heat to low and pour in the red wine, stirring to scrape up any brown bits from the bottom of the pot. Simmer the red wine for 2-3 minutes.
3. – Add the red wine vinegar, soy sauce, bay leaves, and the coarsely ground black pepper to your pot. Return the shorts ribs, along with any juices that have accumulated on its platter, back into the pot as well. Add just enough water to barely cover the short ribs, then bring to a boil over high heat. Decrease the heat to low, cover, and then simmer for at least 2 hours, or until the meat is fork tender and falling off the bone. Make sure to turn the ribs occasionally to ensure even cooking.
4. – While the ribs are simmering make sure to skim off and discard and fat that rises to the surface.
5. – When the ribs are falling-off-the-bone tender, remove from the pot and set aside. Increase the heat to high and bring the liquid in the pot to a boil. Continue boiling until the sauce is reduced to about 2 cups. This can take anywhere from 10 – 30 minutes depending on how much water you added previously. Discard the bay leaves and taste the sauce, adjusting the seasoning with more salt and pepper as needed .
6. – Serve the short ribs with steamed white rice and drizzle some of the sauce over the ribs and rice (Instead of drizzling the sauce over the ribs, once the sauce was reduced I added the ribs back to the pot to get coated in the sauce and warmed through. Admittedly not as elegant a presentation but delicious nonetheless!)

Source: 80Breakfast

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