Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Pat dry 1.5 kilograms of boneless beef short ribs and season them generously with 1 teaspoon of salt and 0.5 teaspoon of black pepper on all sides.

2. 2

   In a bowl, combine 250 ml of dry red wine, 4 minced garlic cloves, 2 teaspoons of smoked paprika, and 2 tablespoons of olive oil, then pour this marinade over the seasoned short ribs, ensuring they are well coated, and let them marinate for at least 2 hours in the refrigerator.

3. 3

   Peel and slice 1 large yellow onion and 2 large carrots into thick rounds, then place these vegetables along with 2 bay leaves at the bottom of a steamer basket or an oven-safe dish suitable for steaming, creating a bed for the ribs.

4. 4

   Arrange the marinated short ribs directly on top of the prepared vegetable bed in the steamer basket or dish, making sure to pour any remaining marinade over the ribs.

5. 5

   Place the steamer basket over a pot of simmering water (ensuring the water does not touch the ribs), or cover the oven-safe dish tightly and place it in a preheated oven at 160°C (325°F) with a tray of water to create a steaming environment, steaming for approximately 3 to 4 hours until the short ribs are fork-tender.

6. 6

   Meanwhile, peel and quarter 500 grams of Yukon Gold potatoes, then steam them in a separate steamer until tender, approximately 15-20 minutes.

7. 7

   Carefully remove the tender short ribs from the steamer, transfer them to a serving platter, and garnish with 0.25 cup of fresh chopped parsley.

8. 8

   Serve the Portuguese steamed short ribs immediately with the steamed carrots, onions, and the quartered Yukon Gold potatoes, drizzling any accumulated steaming juices over the dish if desired.