Argentinian Short Ribs

1. Combine garlic, oregano, thyme, mustard, paprika, chopped jalapeno, wine & vinegar, & olive oil in a bowl. Arrange short ribs in a single layer in a large dish. Pour the marinade over the ribs. Cover and leave refrigerated for 12 hours.
2. Preheat oven to 300 degrees F
3. Remove ribs, reserving the marinade.
4. Pat ribs dry and season with salt & pepper
5. Heat remaining 2 T. of oil in a large skillet or Dutch oven over HIGH heat. Working in batches, brown meat well on each side (about 2 mins. per side).
6. Reserve.
7. Pour out all but 1 T of oil. Reduce heat to medium.
8. Add onions, diced jalapeno & sauté until softened.
9. Stir in tomatoes, stock, Worcestershire & reserve marinade.
10. Bring to a boil, scraping up any bits on the bottom of the pot.
11. Add short ribs and orange peel (or place all ingredients in a casserole dish). Cover & bake for 2 - 2 1/2 hrs. or until ribs are fork-tender.
12. Remove short ribs to a baking sheet.
13. Increase heat to 400 degrees F & roast ribs for additional 15 mins.
14. Skim any fat from sauce.
15. Place over medium heat & reduce until slightly thickened, about 5 mins. Return to sauce and serve...
16. A PORTION OF THE SAUCE; THEN (ON TOP) A SCOOP OF MASHED HERBED POTATOES; and THEN PLACE THE RIB & EXTRA SAUCE NESTLED IN THE POTATOES.

Ingredients