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Tomato Braised Short Rib Stew

Created By SUNSET®

Serves

2-4Tomato Braised Short Rib StewServes 2-4

Prep Mins

3030 Mins 240 Mins 270 Mins

Total Mins

240

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Ingredients

  • 1 package SUNSET® Campari® Brand Tomatoes, frozen whole
  • 1 large bone-in a Short Rib, about 150-200g
  • 2-3 tbsp neutral oil (Canola or Vegetable)
  • 5-6 Garlic cloves, sliced
  • 1 large Onion, diced
  • 500mL Beef Broth
  • 1 Tbsp Ground Cumin
  • 1 Tbsp Chili Powder
  • 2 Tbsp* Chipotle in adobo, blended (*to taste)
  • 3-4 stems cilantro, roughly chopped
  • 1 cob sweet corn, removed from cob
  • Salt and pepper to taste

Optional for garnish:

 

Directions

  • Freeze 1 package of SUNSET® Campari® Brand Tomatoes for 2-3 hours or overnight
  • Pour warm water over frozen tomatoes, remove skins
  • Once thawed, strain off excess liquid and crush tomatoes using hands or an immersion blender
  • Preheat pan on medium/high heat with neutral oil
  • Season short rib generously with salt
  • Sear on all sides until dark golden brown
  • Remove short rib from pan, reduce to medium heat
  • Add Onions, Garlic, Cumin, and Chili Powder. Sauté until translucent
  • Pour in about 1 cup of Campari tomato puree, scraping any remaining fond from pan
  • Add the remaining tomato puree, beef stock, and chipotle (to taste)
  • Add short rib back into pan- it should be ½ to ¾ covered with liquid
  • Cover pan and reduce to low heat- cook for 3-3.5 hours, flipping halfway, or until meat is tender enough to shred

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