Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Pat dry 800 grams of bone-in beef short ribs thoroughly and season them generously on all sides with salt and freshly ground black pepper.

2. 2

   Heat 2 tablespoons of olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat, then pan-sear the seasoned short ribs for 4-5 minutes per side until deeply browned and caramelized, working in batches if necessary, and set them aside.

3. 3

   Reduce the heat to medium and add 200 grams of finely diced red onion, 20 grams of minced garlic, and 150 grams of finely diced red bell pepper to the same pot, sautéing for 8-10 minutes until softened.

4. 4

   Stir in 8 grams of ground cumin and 2 grams of dried oregano, cooking for 1 minute until fragrant, then incorporate 30 grams of aji panca paste and 5 grams of orange zest.

5. 5

   Pour in 240 ml of fresh orange juice and 480 ml of beef broth, scraping up any browned bits from the bottom of the pot, and bring the liquid to a gentle simmer.

6. 6

   Return the seared short ribs to the pot, ensuring they are mostly submerged in the liquid, cover tightly, and simmer gently over low heat for 2 to 2.5 hours, or until the short ribs are fork-tender.

7. 7

   Remove the short ribs from the pot and skim off any excess fat from the sauce if desired, then stir in 10 grams of chopped fresh cilantro.

8. 8

   Taste the sauce and adjust seasonings with salt and freshly ground black pepper as needed before serving the tender short ribs with the aromatic Ecuadorian sauce.