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Serves: 4
Every household in Spain has their own family recipe for this classic dish. You can add wild mushrooms when in season, extra tomatoes, skip the chorizo, add pancetta...lots of ways to enjoy and make it your own. The key is slow cooking over low heat to achieve the "fall-off-the-bone" effect of the ribs. Of course, always better when made with with Bokisch Spanish varietals such as Monastrell or Tempranillo!
Ingredients
- 3-4 pounds of short ribs, bone-in
- 1 Spanish chorizo sausage
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 6 tomatoes (cut in half)
- 1 red bell pepper, chopped
- 4 garlic cloves, minced
- 1 Tbsp tomato paste
- 3 anchovies (optional)
- 2 California bay leaves
- Sprig of fresh Thyme
- 2 tsp Pimenton de la Vera (smoked spanish paprika)
- 1 cup dry red wine (Graciano or Tempranillo)
- 2 cups bone broth
- *******************
- For the Picada
- ⅔ cup Marcona Almonds
- ⅔ cup Parsley (chopped)
- Zest of 1 lemon
- 1 garlic clove
- ½ tsp sea salt
- salt and pepper to taste
Instructions
- Sprinkle short-ribs with salt and pepper, dredge lightly in flour.
- In a heavy duty pan or dutch oven, brown the ribs in a little olive oil -- turning occasionally for about 5 minutes. Remove from pan and set aside.
- Remove and discard casing from chorizo, then coarsely chop the sausage.
- Cook chorizo, onion, carrots, celery, red peppers, garlic over moderate heat until onion is softened.
- Add the anchovies and tomatoes for another 5 minutes.
- Then add the tomato paste, bay leaves, thyme, and red wine.
- Stir together as the wine deglazes the pan.
- Add paprika, stirring for another minute. Then add the broth and the meat and bring to a boil, then lower temperature to a low simmer.
- Let simmer on super low heat, covered for about 3 hours, until the meat is "fall off the bone" tender.
- Meanwhile make the "Picada" in a mortar and pestle by smashing together the almonds, salt, garlic and parsley into a loose paste. Add the lemon zest at the end.
- Serve the ribs with the "Picada" on top and crusty French bread.
Notes
This recipe is almost better done a day ahead. Just reheat and serve with the Picada on top.
This is the “picada.” My recipe is from Markus’ great aunt Tia Montserrat. She did hers in a “dry” style with just the almonds, garlic and parsley, no olive oil.
Serve with crusty French bread for dipping!
