For this recipe you'll need about 2 pounds grass-fed, boneless short ribs, cut into 2-inch lengths You can find out more about Chef Vollmar by visiting his website: www.epicureanexchange.com
Ingredients
- 3 tablespoons pure olive oil
- 1/2 cup dry Spanish sherry
- 1 tablespoon hot smoked Spanish paprika
- 1 tablespoon sweet smoked Spanish paprika
- 6 clove garlic bruised
- 1 1/2 tablespoons dried oregano
- 1 cup water
- 1/4 cup chopped Italian parsley
- freshly ground black pepper
Directions
- Season the short ribs with kosher salt and freshly ground black pepper.
- In a medium, straight-sided braising pan, heat 2 tablespoons of olive oil over high heat. Add the short ribs in 2 to 3 batches, making sure not to over-crowd the pan. Sear the ribs until browned on all sides, about 6- 8 minutes per batch. After each batch, remove ribs and set aside. Add additional olive oil between batches, if necessary.
- Reduce the heat to medium-high. Add the dry sherry and bring to a boil. Using a wooden spoon, scrape the browned bits from the bottom of the pan. Add the smoked paprika, garlic cloves, oregano, water and salt and whisk to combine. Return the browned short ribs, and juices, to the pan and turn to coat in the sauce. Cover the pot and reduce heat to simmer. Cook for 45 minutes, turning ribs once or twice.
- Uncover the pan and cook for an additional 30 minutes or until the meat is tender and the sauce is thickened.
- To finish, remove ribs from pan to a platter. If there is remaining liquid, bring to a boil on the stove and reduce by half until thickened, but still pourable. Season to taste with kosher salt. Pour the sauce over the ribs and sprinkle with chopped parsley.
