Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Preheat your oven to 160 degrees Celsius and season the 1.5 kg beef short ribs generously with 1.5 teaspoons of salt and 0.5 teaspoon of black pepper.

2. 2

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

3. 3

   Add the remaining 1 tablespoon of olive oil to the same pot, then sauté 2 chopped large onions and 1 chopped red bell pepper for 5-7 minutes until softened, stirring in 4 minced garlic cloves for the last minute until fragrant.

4. 4

   Stir in 2 tablespoons of tomato paste, 1 teaspoon of ground cumin, 1.5 teaspoons of sweet paprika, 0.5 teaspoon of red pepper flakes, and 1 teaspoon of dried mint, cooking for 2 minutes to toast the spices.

5. 5

   Add 3 chopped ripe tomatoes and 2 cups of beef broth to the pot, scraping up any browned bits from the bottom, and bring the mixture to a gentle simmer.

6. 6

   Return the seared short ribs to the pot, ensuring they are partially submerged in the liquid, cover tightly with a lid, and transfer the pot to the preheated oven to roast for 3 hours.

7. 7

   After 3 hours, uncover the pot, increase the oven temperature to 180 degrees Celsius, and continue to roast for another 30-45 minutes, or until the short ribs are fork-tender and slightly caramelized.

8. 8

   Remove the pot from the oven, let the short ribs rest for 15 minutes before serving, and garnish with 0.25 cup of freshly chopped parsley.