Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Season 2 kilograms of beef short ribs liberally with 2 teaspoons of salt and 1 teaspoon of black pepper.

2. 2

   Heat 2 tablespoons of olive oil in a large clay pot over medium-high heat, then sear the seasoned short ribs on all sides until nicely browned, removing them and setting aside.

3. 3

   In the same clay pot, add 1 large chopped red onion, 1 medium chopped green bell pepper, and 4 minced garlic cloves, cooking until softened for about 5 minutes.

4. 4

   Stir in 2 large diced Roma tomatoes, 2 tablespoons of aji amarillo paste, 1 teaspoon of cumin powder, and 1 teaspoon of ground annatto, cooking for an additional 3 minutes.

5. 5

   Return the seared short ribs to the clay pot, then pour in 1 cup of bitter orange juice and 2 cups of beef broth, bringing the mixture to a simmer.

6. 6

   Cover the clay pot and place it in a preheated oven at 160°C (325°F) for 2 hours, or until the meat is tender.

7. 7

   Add 500 grams of quartered potatoes and 1 cup of frozen green peas to the stew, continuing to cook in the oven for another 30-40 minutes, or until the potatoes are tender.

8. 8

   Stir in 0.5 cup of freshly chopped cilantro just before serving this authentic Ecuadorian Seco de Costillas.