Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare the "curing" rub by combining 2 tablespoons of kosher salt, 1 tablespoon of brown sugar, 1 teaspoon of ground cumin, 1 teaspoon of smoked paprika, 1 teaspoon of garlic powder, and 0.5 teaspoon of dried oregano in a small bowl.

2. 2

   Generously coat all sides of 2 kilograms of beef short ribs with the prepared spice rub, ensuring full coverage, then place the ribs in a shallow dish, cover, and refrigerate for 12 to 24 hours to allow the flavors to penetrate and "cure" the meat.

3. 3

   Heat 2 tablespoons of achiote oil in a large heavy-bottomed pot or Dutch oven over medium-high heat, and sear the cured short ribs on all sides until deeply browned, about 3-4 minutes per side, then remove the ribs and set aside.

4. 4

   Reduce the heat to medium, add 2 finely diced medium yellow onions and 4 minced garlic cloves to the same pot, and sauté for 5 minutes until softened and fragrant, then stir in 2 finely diced large red tomatoes and cook for another 10 minutes, allowing the mixture to reduce and create a rich "hogao" sauce base.

5. 5

   Return the seared short ribs to the pot, pour in 4 cups of beef broth, ensuring the ribs are mostly submerged, then bring the liquid to a gentle simmer, cover the pot tightly, and cook for 3 to 3.5 hours, or until the meat is fork-tender.

6. 6

   In the final 30 minutes of cooking the short ribs, peel and slice 3 ripe plantains into 1-inch thick rounds, gently place them into the pot with the short ribs, adding 0.25 cup of grated panela over the plantains for a subtle sweetness, and continue to cook uncovered until the plantains are tender and the sauce has thickened slightly.

7. 7

   Taste the sauce and adjust seasonings if necessary, then carefully remove the tender short ribs and plantains from the pot and arrange them on a serving platter, garnishing generously with 0.25 cup of fresh chopped cilantro.

8. 8

   Serve the Colombian Cured Short Ribs immediately with the rich hogao sauce, ensuring each serving includes a piece of the tender short rib and sweet plantains, offering Colombian aji on the side for those who prefer extra heat.