Tender Costillas de Res con Rioja for Cozy Dinners

Indulge in tender Costillas de Res con Rioja, a heartwarming dish perfect for cozy dinners and enhancing flavors through slow cooking.

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Prep Time 30

Cook Time 3

Resting Time 10

Total Time 3 40

Servings: 4 servings

Course: Dinner

Cuisine: Spanish

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Ribs

3 lb Costillas de res Choose a cut with sufficient fat and connective tissue.
Sal y pimienta negra Essential for enhancing the rich flavors of the meat.

For the Aromatics

2 tablespoons Aceite de oliva Used to sear the ribs and veggies.
1 large Cebolla Chopped.
2 Zanahorias Chopped.
2 stalks Apio Chopped.
4 cloves Ajo Minced.

For the Sauce

2 tablespoons Pasta de tomate Enriches the sauce.
1.5 cups Vino tinto Rioja Can be substituted with Tempranillo or Garnacha.
1.5 cups Caldo de res Compliments the liquid for a well-balanced sauce.

For Seasoning

2 Hojas de laurel Infuses a deep herbal flavor.
1 sprig Romero fresco Adds a robust aroma.
2 sprigs Tomillo fresco Offers a light herbal touch.

Equipment

Dutch oven

Method

Step-by-Step Instructions

Preheat your oven to 300°F (150°C).
Dry the beef short ribs with paper towels and season with salt and pepper.
In a pot, heat olive oil and sear the ribs for 3-4 minutes on each side.
Sauté onion, carrots, and celery for about 8-10 minutes until softened.
Add garlic and cook for an additional minute.
Stir in tomato paste and cook for 2 minutes before deglazing with red wine.
Return ribs, pour in beef broth, and add herbs.
Cover and bake for 2½ to 3 hours until fork-tender.
Let it rest before serving, optionally strain sauce.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 12gProtein: 29gFat: 30gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 120mgSodium: 550mgPotassium: 800mgFiber: 2gSugar: 4gVitamin A: 500IUVitamin C: 7mgCalcium: 40mgIron: 4mg

Notes

This recipe benefits from being made in advance; the flavors deepen beautifully overnight.

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