My spin of Chef Nelson German’s Dominican Braised Short Ribs Recipe

Ingredients:

• For the Braised Short Ribs:

  • 4-5 beef short ribs
  • 1 tablespoon ITALIAN HERBS Infused First Cold Pressed Extra Virgin Olive Oil

• • Salt and pepper to taste
  • 1 large onion, diced
  • 1 bell pepper, diced
  • 4 cloves garlic, minced
  • 1 large tomato, diced
  • 1 tablespoon sofrito
  • 2 cups beef broth
  • 2 tablespoons tomato paste
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • 2 tablespoons red wine vinegar
  • 1 tablespoon brown sugar
  • Fresh cilantro for garnish

• For the Sofrito:

  • 1 small onion
  • 2 cloves garlic
  • 1 green bell pepper
  • 1 small tomato
  • 1 bunch cilantro
  • 1 tablespoon olive oil
  • Salt and pepper to taste

• For the Sides:

  • Rice and beans (prepared to your liking)
  • Mashed plantains (prepared with butter, garlic, and a bit of milk or cream)

Instructions:

1. Prepare the Sofrito:

• In a food processor or blender, combine the onion, garlic, bell pepper, tomato, and cilantro. Pulse until finely chopped.
• In a pan, heat olive oil over medium heat. Add the sofrito mixture and sauté for about 5 minutes, or until softened and fragrant. Season with salt and pepper to taste. Set aside.

2. Braise the Short Ribs:

• Preheat the oven to 325°F (165°C).
• Season the short ribs generously with salt and pepper. Heat olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Sear the short ribs for about 3-4 minutes on each side, until browned. Remove the ribs and set them aside.
• In the same pot, add the onion, bell pepper, and garlic. Sauté for about 5 minutes until softened.
• Stir in the sofrito, diced tomato, tomato paste, cumin, oregano, and bay leaf. Cook for another 2 minutes, allowing the flavors to meld.
• Add the beef broth, vinegar, and brown sugar to the pot, stirring to combine. Return the short ribs to the pot, ensuring they’re submerged in the braising liquid.
• Bring the mixture to a simmer, cover the pot, and transfer it to the preheated oven. Braise for 2.5-3 hours, or until the short ribs are fork-tender and the flavors have developed.

3. Serve:

• Once the ribs are done, remove them from the pot and set them aside. If desired, you can skim off any excess fat from the braising liquid and then return it to the stove to simmer for 10-15 minutes to thicken it.
• Serve the short ribs over a bed of rice and beans, with a side of creamy mashed plantains. Spoon the rich, flavorful braising liquid over the ribs for extra depth and sauce.
• Garnish with fresh cilantro before serving.

Why Chef Nelson German’s Dominican Braised Short Ribs Stand Out

What makes Chef Nelson German’s Dominican Braised Short Ribs a standout dish is his ability to combine the soul of traditional Dominican cooking with a sophisticated approach to technique and flavor. The slow-braising process, combined with the use of sofrito and aromatic spices, creates a dish that is both comforting and complex.

The sofrito is the heart of the flavor profile, bringing together the brightness of fresh herbs, the warmth of garlic, and the richness of onions and bell peppers. This deeply aromatic base forms the perfect foundation for the braised short ribs, allowing the meat to soak up all the savory, herbal goodness during the slow cooking process. By pairing the dish with rice and beans and mashed plantains, Chef German stays true to the Dominican culinary tradition, offering a meal that’s both filling and full of layered flavors.

Chef German’s twist on this classic dish lies in his technique—he creates depth by braising the short ribs to tender perfection, ensuring they’re infused with all the flavors of the rich broth. The balance between the savory, herbal, and slightly sweet components of the dish highlights Chef German’s skill in crafting complex, well-rounded flavors.

Chef Nelson German’s Dominican Braised Short Ribs is a testament to his ability to marry traditional flavors with modern cooking techniques. The dish is a celebration of his Dominican roots, showcasing the depth and richness of the island’s cuisine while also demonstrating his mastery in the kitchen. It’s a dish that speaks to the heart and soul of Dominican cooking, but with an elegance and finesse that elevate it to a whole new level.

If you’re looking for a dish that brings comfort, complexity, and cultural richness to your table, I highly recommend trying Chef Nelson German’s Dominican Braised Short Ribs. It’s a perfect way to experience the bold, beautiful flavors of Dominican cuisine, while also enjoying the art of slow-cooked, flavorful meat that melts in your mouth.