Ingredients
- 3 pounds boneless beef short-ribs cut into two-inch chunks
- 1 large yellow onion diced
- 1 large organic yellow bell pepper seeded and diced
- 1 large organic red bell pepper seeded and diced
- 5 large plum tomatoes diced
- 4 cloves fresh garlic minced
- 3 teaspoons sea salt
- 1-1/4 teaspoons fresh ground black pepper
- 3/4 teaspoon ground cinnamon
- 3/4 teaspoon ground allspice
- 1/4 teaspoon fresh ground nutmeg
- 1/4 cup white wine
- 3 tablespoons extra virgin olive oil
Instructions
- In a medium bowl, season the short-ribs chunks with 2 teaspoons of the salt and 1 teaspoon of the black pepper.
- In a six quart saute pan, heat 2 tablespoons olive oil over medium-high flame.Note: The oil should be hot but not smoking
- In two to three batches, brown the short ribs. Cook each batch for 4-6 minutes. Remove each batch of meat to a bowl or plate and set aside.Note: Do not overcrowd the pan because the meat will not achieve the desired brownness.
- Add the remaining olive oil to the pan. When the oil is hot, add the onions and saute for about 3 minutes.
- Add the garlic and peppers. Cook for 5 minutes.
- Add the cinnamon, allspice, nutmeg, remaining salt and black pepper. Mix into the vegetables and cook for about 1 to 2 minute until the spices are very fragrant.
- Add the browned short-ribs.
- Add the tomatoes and white wine and stir to combine.
- Bring to a boil. Cover and lower the flame to simmer. Simmer for two and a half to three hours until, when tested with a fork, the meat is very tender and pulls apart.
- Plate, Garnish with some chopped tomatoes and serve with your favorite side dish and Enjoy!
Notes
I always use a Pinot Grigio or Chardonnay white wine for this recipe instead of red wine. Buy a wine that you can drink afterward.
I served this with my Sour Cream, Garlic, Parsley, Mashed Potatoes. Sour Cream, Garlic, Parsley, Mashed Potatoes