Beef ribs with chorizo
They say, necessity is the mother of invention.
These last few weeks, I would say that moving is the mother of improvisation. As we countdown to moving homes, I find myself limited as to what I can cook because I’ve either packed something away or I’m trying to use up miscellaneous ingredients that have been hiding in my freezer or pantry. I had some friends over for dinner a while back and I discovered some chorizos and beef ribs hibernating in my freezer and an almost empty tin of paprika and decided that I would make a Spanish inspired beef stew.
I mentioned in a previous post that I learned to brown tough cuts of meat in the oven rather than frying over the stove top – after trying it again for this recipe I have to say, this is definitely my preferred method – it’s less messier and healthier because some of the fat is rendered from the meat using this technique.
I love the beef and chorizo combination – this is dish is so hearty and so easy to put together. Many stews taste better the next day as all the flavours develop overnight…I wish I could say the same for this dish – I suspect it would, but I wouldn’t know as we finished it in one sitting.
Beef ribs with chorizo
Slow Cooked Beef Ribs with Chorizo
- 1.5 kilos beef ribs
- 50 ml olive oil
- 1 onion, diced
- 1 carrot, peeled, diced
- 1 celery, diced
- 2 cloves garlic, crushed
- 2 chorizos, cut into 1 cm pieces
- 2 teaspoons Spanish smoked paprika
- 2 tablespoons flour
- 170 ml white wine
- 600 ml beef stock
- 2 springs thyme
- 2 bay leaves
- 1 tablespoons chopped parsley plus stalks from the parsley
- salt and pepper to taste
- Season the beef with salt and pepper and place on a baking tray in a pre-heated fan forced oven for 25 minutes at 210 c to brown.
- In a large pot, fry the onion, carrot and celery in the olive oil over high heat, until the vegetables have softened (around 7 minutes), making sure to season with salt and pepper.
- Add the garlic and the chorizos and cook until the chorizos until they are nicely browned, around 5 minutes. Add the paprika and flour, then cook for another two minutes.
- Add the white wine and cook until the liquid is reduced by half. Now, add the stock, thyme, bay leaves and parsley stalks. Finally, add the browned beef. Bring the heat down so that the liquid is only simmering and cook for around an hour and a half until the ribs are tender and falling off the bone. Season with salt and pepper to taste. Serve with crusty bread or roast potatoes.
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[…] then googled and found this Spanish beef ribs recipe among others. I use Spanish chorizo that gives it a very nice flavour that for me enhances the […]
This looks so lush… and flavourful and fatty and yummy. I love short ribs, too. The addition of the chirozo is a great idea. I have never done that, nor thought of it… but will definitely throw some into the pot the next time I braise some ribs. YUM. Thanks, Trissa! Valerie
This looks absolutely delicious. Will definitely be making this soon!
This does look like a very hearty dish. Looks delicious – great for winter!
You are right about dishes tasting better the next day – and totally agree that a dish as hearty as this would last until the next day! Great recipe Trissa – I’m now hoping another rainy day comes along, this dish would be perfect for it!
Hi,
I have just got possession of my own Thermomix and have run across your site – will love following your recipes looking for new ways to try it out!!!!
this looks so amazing! the meat must be so tender … I’m totally salivating!
This is such a gorgeous dish and, I’m sure, as delicious to eat as it is to look at! Just a few weeks ago, I was in the same boat with our move and trying to clean up my pantry and refrigerator. But I must say, you do it with so much more flair! 😎
Thanks for the tip about tenderizing tough cuts; one of the reasons that I have avoided certain cuts of beef is that I can’t always get them to a desirable tender state. Best wishes with your move and new home!
Wow! My husband would love this…definitely copying it!
This looks so lush… and flavourful and fatty and yummy. I love short ribs, too. The addition of the chirozo is a great idea. I have never done that, nor thought of it… but will definitely throw some into the pot the next time I braise some ribs.
YUM.
Thanks, Trissa!
Valerie
Hooollymoly Trissa when are we coming over? Oh dear me this is pure awesomeness!
I am definately bookmarking this!! it looks delicious!!
This is what you come up with out of a need to clean out your freezer and pantry? I’m humbled. I don’t blame you for consuming this in one sitting–I would have been happy to do the same!
ohh that looks so good, I love beef ribs.
Don’t you think everything tastes better with chorizo??? I’m drooling Trissa! I love the fact that you combined the beef ribs with this.
Like bacon, I feel that chorizo makes most things taste better!
OM MAI GAWD!!! If you can make this with miscellaneous ingredients in freezer and pantry you are the Mcguyver of cooking!
I can imagine this was a lovely rich meal with such cuts & the chorizo would have spiced things up a bit. Good luck with the moving house…., Oh how I detest moving, so I always feel I should give an extra ‘Good Luck, hope it all goes well’ whenever someone is moving.
I have to admit, while I’m not a huge meat-eater myself, I completely understand the forced-innovation and pride that comes with making use of a limited pantry! For me, this came *after* moving house, when I shifted from my parents’ fully stocked pantry to my growing one. Good luck with the moving – fingers crossed it’s as stress-free and full of good eats as possible 🙂
Perfect combination and nice snaps!
Another good suggestion for mid week dinner this week
Oh, I am so in on this recipe! My two favorite meats in one dish. Trissa, I was just looking at my Australia posts as this time last year we were preparing to go Down Under. Fun trip!
Ohhh this recipe is superb! I LOVE this. Thanks for sharing.
I love the idea of rendering tough cust in the oven instead of the stove. This looks sooooo good.
Great invention…. I could imagine the big flavors all fused in… with the chunky chorizos that you have there…yum!
I haven’t tried browning using the oven. how long does it take to brown them? You think I can use this method for browning my lengua slices? (which btw I already posted- I remembering we were tweetering about it!)
Good luck on your move. I m excited for you! Oh btw, I love the terra cotta dish that you have in the background. My sister in law from the Philippines sent me one and I love using them.
@Malou – am pretty sure you can brown lenqua in the oven.
This looks such a comfort dish! I am pretty sure I will have no problem to give myself another helping. 🙂
Trissa, slow cooked dish is a big winner in my family.
Your beef ribs look sooo good. Love this dish to go with rice, hehe…
I definitely have to try browning the meat in the oven. It’s so much healthier.
Great stew Trissa. Perfect for those cold winter days that are ahead of us here in the Northern hemisphere.
Hi Trissa! That looks SO GOOD!!! Hmm… I think a bowlful would go well with a six-pack of beer! 🙂
This looks to die for! I can see the beef tendon from the picture…that’s my favourite!
Oh, this sounds SO good! Thank you for the idea of browning the meat in the oven – I HATE browning meat because it spits everywhere and makes a mess – I’ll definitely be trying this method next time! That is, when my oven gets fixed – It stopped working today 😦
This looks amazing. I love beef ribs and I love chorizo. I agree – recipe invention with fridge and pantry surpluses is always fun!
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