Succulent beef short ribs braised with aromatic smoked paprika create the perfect canvas for Spain's beloved romesco sauce, delivering rich, smoky flavors that transform this traditional Spanish combination into an unforgettable comfort food experience.
Recipe Details
Ingredients
- 1.8 kg beef short ribs, cut into individual ribs
- 2 tbsp Spanish smoked paprika (pimentón dulce)
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 3 tbsp extra virgin olive oil
- 1 large yellow onion, diced
- 4 cloves garlic cloves, minced
- 2 tbsp tomato paste
- 250 ml dry red wine
- 500 ml beef stock
- 2 bay leaves
- 4 sprigs fresh thyme sprigs
- 2 large red bell peppers
- 2 medium Roma tomatoes
- 60 g blanched almonds
- 1 slice day-old crusty bread, crusts removed
- 3 cloves garlic cloves for romesco
- 2 tbsp sherry vinegar
- 60 ml extra virgin olive oil for romesco
- 1 tsp sweet Spanish paprika for romesco
- 1/4 tsp cayenne pepper (optional)
- 1/4 cup fresh parsley, chopped
Instructions
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Preheat your oven to 160°C (325°F). Pat 1.8 kg beef short ribs completely dry with paper towels, then season generously all over with 2 tbsp Spanish smoked paprika (pimentón dulce), 2 tsp kosher salt, and 1 tsp freshly ground black pepper, pressing the seasoning into the meat.
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Heat 3 tbsp extra virgin olive oil in a large Dutch oven or heavy oven-safe pot over medium-high heat. Working in batches to avoid overcrowding, sear the short ribs for 3-4 minutes per side until deeply browned on all surfaces. Transfer to a plate and set aside.
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Reduce heat to medium and add 1 large yellow onion to the same pot, cooking for 5-6 minutes until softened and lightly golden. Add 4 cloves garlic cloves and cook for another minute until fragrant.
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Stir in 2 tbsp tomato paste and cook for 2 minutes until it darkens slightly. Pour in 250 ml dry red wine, scraping up any browned bits from the bottom of the pot, and let it simmer for 3-4 minutes to reduce slightly.
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Return the seared short ribs to the pot along with any accumulated juices. Add 500 ml beef stock, 2 bay leaves, and 4 sprigs fresh thyme sprigs. The liquid should come about halfway up the ribs - add more stock if needed.
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Bring to a gentle simmer, then cover tightly and transfer to the preheated oven. Braise for 2.5-3 hours until the meat is fork-tender and falling off the bone.
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While the ribs are braising, prepare the romesco sauce. Preheat your oven to 200°C (400°F). Place 2 large red bell peppers and 2 medium Roma tomatoes on a baking sheet and roast for 25-30 minutes until the pepper skins are charred and tomatoes are softened.
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Place the roasted peppers in a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel off the charred skin, remove seeds and stems, then roughly chop.
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Toast 60 g blanched almonds in a dry skillet over medium heat for 3-4 minutes until lightly golden and fragrant. Let cool, then roughly chop.
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Tear 1 slice day-old crusty bread into chunks and toast in the same skillet until golden brown on both sides. Let cool completely.
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In a food processor, pulse the toasted bread until it forms fine crumbs. Add 3 cloves garlic cloves for romesco, roasted peppers, tomatoes, toasted almonds, 2 tbsp sherry vinegar, 1 tsp sweet Spanish paprika for romesco, and 1/4 tsp cayenne pepper (optional) if using.
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With the processor running, slowly drizzle in 60 ml extra virgin olive oil for romesco until the mixture forms a chunky but cohesive sauce. Season with salt to taste. The romesco should have texture - don't over-process to a smooth puree.
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When the short ribs are tender, remove from oven and let rest for 10 minutes. Carefully transfer ribs to a serving platter and strain the braising liquid, discarding solids. Skim fat from the surface and serve the jus alongside.
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Serve the short ribs warm with generous spoonfuls of romesco sauce and garnish with 1/4 cup fresh parsley. Accompany with roasted potatoes or creamy polenta.
Tips
Perfect Braising Technique: The key to tender short ribs is low, slow cooking. Don't rush the process - the collagen needs time to break down into silky gelatin. If the meat isn't fork-tender after 2.5 hours, continue cooking in 30-minute increments.
Authentic Romesco Secrets: Traditional romesco should have texture, not be a smooth puree. The bread acts as a thickener while almonds provide richness. For the most authentic flavor, use Spanish pimentón dulce (sweet smoked paprika) rather than hot paprika.
Make-Ahead Magic: Both components improve with time. Braise the short ribs up to 2 days ahead and reheat gently. Romesco can be made 3 days in advance and stored covered in the refrigerator - bring to room temperature before serving.
Wine Pairing: This dish pairs beautifully with Spanish Tempranillo, Garnacha, or a rich Rhône red. The smoky, earthy flavors complement the beef's richness perfectly.
Serving Suggestions: Traditional accompaniments include roasted fingerling potatoes, creamy polenta, or even crusty bread to soak up the magnificent braising jus. A simple green salad with sherry vinaigrette balances the richness.
Storage Tips: Leftover short ribs keep for 3-4 days refrigerated and freeze well for up to 3 months. Romesco sauce stays fresh for up to a week in the refrigerator and can be frozen for 2 months.