Ingredients:

  • 3 lbs beef short ribs (diezmillo de res)
  • 2 tablespoons vegetable oil
  • Salt and pepper, to taste
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground black pepper
  • 1 teaspoon oregano
  • 4 cloves garlic, minced
  • 2 cups beef broth
  • 1 cup red wine
  • 1 medium onion, diced
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 1 bay leaf

Instructions:

  1. In a small bowl, combine cumin, smoked paprika, black pepper, oregano, and minced garlic.
  2. Rub the marinade evenly over the beef short ribs and let them sit for 15 minutes at room temperature.
  3. Heat vegetable oil in a Dutch oven over medium-high heat. Sear the short ribs until browned on all sides, about 3-4 minutes per side. Remove and set aside.
  4. In the same pot, add onion, carrots, and celery. Sauté until softened, about 5-7 minutes.
  5. Pour in the red wine, scraping up any brown bits from the bottom. Simmer for 2-3 minutes.
  6. Add beef broth, bay leaf, and return the short ribs to the pot.
  7. Bring to a gentle simmer, cover, and transfer to a preheated oven (300°F/150°C). Cook for 2 hours, or until the meat is tender and falls off the bone.
  8. Remove the bay leaf and serve the diezmillo de res with the braising liquid spooned over the top.