These tender short ribs are slow-cooked with tomatoes, herbs, chickpeas, and carrots for a rich and hearty meal. It is simple to prepare and packed with delicious homemade flavor.
Recipe Information
- Preparation time: 15 minutes
- Cooking time: 2 hours 30 minutes
- Total time: 2hours 45 minutes
- Portions: 6 servings
- Calories: 341 kcal
Ingredients
- 3 pounds of fresh short ribs on the bone
- 4 Tbsp of vegetable oil
- 1 large onion, diced
- 6 cloves of garlic
- 2 cups chopped ripe tomatoes or tomato puree
- 2 Tbsp of Victorina® tomato paste
- 2 sprigs of fresh thyme
- 2 sprigs of fresh rosemary
- 2 bay leaves
- 1 cup of water with one Maggi® Benebien tablet dissolved in it
- 1 Can of Victorina® Chickpeas
- 2 medium carrots, peeled and cut into 1/2 inch cubes
Step-by-Step Preparation
- Marinate the fresh ribs in the refrigerator for at least 3 hours (ideally overnight). In a heavy-bottomed pot, heat two tablespoons of vegetable oil over medium-high heat. Remove the ribs—brown and sear them on all sides (try not to overcrowd them; fry them in batches if necessary) and place them in a separate container.
- Add the remaining two tablespoons of oil and sauté the onion until it starts to become translucent, add the garlic and cook until it is slightly fragrant, add the tomatoes, tomato paste and cook a little longer.
- Add thyme, rosemary, bay leaves, and the water with the dissolved stock cube. Once it comes to a boil, reduce the heat to low, add the ribs, chickpeas, and carrots, and cook covered for 2 hours and 15 minutes, turning the meat occasionally to keep it juicy.
Grades
“Before browning and sealing the ribs, remove them and pat them dry with paper towels. When it’s time to return the ribs to the pan, you can cook them in a preheated oven at 350° Fahrenheit (180° Celsius) for two hours.”