Short Rib Ropa Vieja

Short Rib Ropa Vieja w/ roasted parsnip,
Thumbelina Carrots & Plantains

By Mario Morales, Executive Chef of Groupon.com


INGREDIENTS:
6 bone in short ribs (about 6 lbs)
3 tablespoons canola oil for browning
5 cloves garlic chopped
12 Thumbelina carrots (cut in half, leave stem on)
2 cups of peeled parsnip (cut on a 1-inch bias)
3 very ripe plantains (cut on a 1-inch bias)
Sauce (see below)



SAUCE
2 onions, chopped
4 cloves garlic,
2 green peppers, chopped
2 red peppers
1 bunch of cilantro
2 tablespoons canola oil
2 ounces tomato paste
6 ripe tomatoes
2 tablespoons cumin, toasted and ground
2 tablespoons of oregano, fresh
1 bay leaf
6 cups of beef stock
Kosher salt and fresh ground black pepper to taste

*Preheat oven to 375 F/Dutch oven preferred
Season short ribs with salt and pepper overnight
Sear short ribs in canola oil on all sides, remove from Dutch oven
Add tomato paste and sear for a minute. After, add all the ingredients for the sauce in pan, sweat until tender and deglaze with beef stock, bring to a simmer. Using an immersion blender, puree into a sauce.
Put short ribs back in Dutch oven, there should be enough sauce to cover meat half way. Cover and cook for 3 hours, check every 45 minutes and turn if needed, add water if sauce reduces.
In the last 20 minutes of cooking toss parsnips and carrots in olive oil, salt, and black pepper, roast and put in ropa vieja, allow to sit for 10 minutes in stew. Taste stew and adjust seasoning. Short ribs should be fork tender and tasty!
Fry plantains on both sides, until golden brown, and fully cooked, lay on a paper towel.
Serve short ribs w/ a ladle of sauce, plantains, and your favorite rice
Tips: Always use kosher salt and have a pepper mill to grind, it makes a world of a difference