Argentinean Short Ribs


1 tbsp (15 mL) chopped garlic 1 tsp (5 mL)dried mustard powder 1 tsp (5 mL) chopped jalapeo pepper (or to taste) cup (125 mL) red wine 2 tbsp (25 mL) red wine vinegar 1 tsp (5 mL) hot paprika 1 tbsp (15 mL) chopped fresh marjoram 1 tbsp (15 mL) chopped fresh thyme cup (50 mL) olive oil 6 racks short ribs 1 cup (250 mL) chopped red onion 1 cup (250 mL) yellow pepper, diced 1 tsp (5 mL) diced jalapeo pepper 2 cups (500 mL) diced canned tomatoes 1 tbsp (15 mL) Worcestershire sauce 2 cups (500 mL) beef stock One 3-inch (8-cm) strip orange peel


This Is A Superb, Full-flavoured Stew For Entertaining In The Winter. Make Ahead Of Time (up To 4 Days) And Skim Off The Fat Before Reheating. Reheat On Stovetop, Covered For 15 Minutes Or Until Meat Is Hot. Serve With Criolla Salad (recipe Follows) And B

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