Tuesday, April 8, 2008

Costillas de Res en Salsa de Mostaza / Short Ribs in Mustard Sauce

Costillas de Res en Salsa de Mostaza / Short Ribs in Mustard Sauce.- These are always well received and make a hearty, flavorful dish


2K Short Ribs, Beef
4-5 Guajillo chiles, dried, deveined and toasted in a dry pan
3-4 Garlic cloves, peeled
1/2 onion
salt & pepper
Oil for frying
Aluminum foil
1 cup tomato sauce
1/2 cup Yellow Mustard
2 tbl sugar or brown sugar or 4 packets Equal
salt & pepper

Put chiles, onion, garlic in pan until just covered with water and bring to a boil. Once boiling, turn off heat and let rest for at least 1/2 hour to soften.
Put softened ingredients in blender with about 1 cup of the soaking liquid, the tomato sauce, mustard, sugar and blend really well until smooth. If too many pieces floating around, pass through sieve. Reserve.
If using oven, put PAM or some type of grease on baking pan to prevent sticking; if using pressure cooker, put 1-2 tbl oil on the bottom.
Salt & pepper the meat really well. In a pan put 2 tbl oil on high heat and once hot put meat in and sear little by little on all sides until golden. As they are ready, place on your pan of choice.
Once all the meat is seared, cover with the sauce and place in either: pre-heated 180 C / 350 F oven, covered with aluminum foil for 1/2 hour and check to see if it's beginning to loosen from the bone about 45-60 min. Once it is, uncover and cook an additional 15 min. Insure tender meat and thick sauce.
If using pressure cooker, place meat on bottom and cover with sauce. Cover and put on high heat to bring pressure up. When it starts to hiss, lower heat to simmer and cook for 20-25 min. If sauce too liquid when you uncover it, let cook an additional 15 min, uncovered and bubbling, to thicken the sauce since sauce should be thick. When it starts to fall off the bone, it's done.
Great served with Garlic Mashed Potatoes or Mashed Carrots....

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