"Asado a la Olla" Paraguayan Perfect Braised Short Ribs. It's difficult to describe how an extremely simple dish can be transformed into such an addictive delicacy. Once you start tasting it, stopping until it is finished is impossible. Apart you will always be left wanting more.
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What are Braised Short Ribs?
Braised short ribs are a savory and tender dish made by slow-cooking beef short ribs in a flavorful liquid until they are fall-off-the-bone tender. The ribs are first browned on all sides to develop a rich crust; then, they are simmered in a liquid that usually includes beef broth, red wine, and aromatics such as garlic, onions, and herbs.
The dish is typically cooked in a covered pot or Dutch oven in the oven or stovetop for several hours until the meat is very tender and the sauce has thickened. Braised short ribs are a popular comfort food often served with mashed potatoes, roasted vegetables, or crusty bread.
Ingredients
Note: The full ingredients list is provided in the recipe card below.
- Short ribs: This main ingredient provides the dish's rich, meaty flavor and texture. The short ribs are browned to develop a crust, then simmered in a flavorful liquid until tender and falling off the bone.
- Lime, lemon, or sour orange juice: This provides a tangy and slightly acidic flavor to balance the meat's richness. It also helps tenderize the meat and add moisture to the dish.
- Water: This is used to create the base of the cooking liquid and to help create a steamy environment for the meat to cook in. As needed, more water can be added to keep the heart moist and prevent it from drying out.
- Garlic: This adds a savory and slightly intense flavor to the dish. The garlic cloves are crushed and added to the cooking liquid to infuse the meat with flavor as it cooks.
- Kosher salt: This is used to season the meat and bring out its natural flavor. Seasoning the meat well is essential to ensure it's flavorful throughout.
- Ground Black Pepper: Adds a subtle spicy kick to the dish and helps balance the other flavors. Black pepper also has a warming effect on the body.
Tools you'll need
How to Make Braised Short Ribs
Note: The full instructions are provided in the recipe card below.
Cut a couple of limes, lemons, or sour oranges and extract their juice to fill a coffee cup to the top. Wash the meat and cut the strip of meat into slices following the thickness of the bones of the rib. Place the short ribs slices in a large nonstick pot and pour 3 cups (0.71 l) of water; it should cover about ¾ of the meat. Add the garlic cloves and 1 cup (0.24 l) lime juice, and season with kosher salt and black pepper. Bring to medium heat until it breaks to a boil. Cover and cook for about 1 - ½ hours or until you notice the Braised Short Ribs are tender.
If the liquid dries too much, add a little water. Once the meat is tender, uncover the pot, turn to high heat, and occasionally stir until all the water evaporates. Much of the fat will have melted, which will help the meat be brown and acquire a spectacular taste. Once the pieces have taken a good color, add the juice of 1 lime, leaving it to reduce until it disappears completely. Finish the cooking when the pieces have taken an intense golden color. Serve it with the braised short ribs with white rice, salad, boiled or fried yuca, etc. You can not imagine how delicious it is! Try it!!!
Substitutions
- Short ribs: You can substitute with beef chuck or brisket, pork ribs, or lamb shanks. Remember that the cooking time may vary depending on your meat cut.
- Lime, lemon, or sour orange juice: If you can't find these citrus fruits, substitute them with acidic fruit or vinegar. For example, grapefruit, orange, or apple cider vinegar can be used.
- Water: If you want more flavor, use beef or chicken broth instead of water.
- Garlic: If you don't like garlic, you can omit it or use other aromatic vegetables such as onions, shallots, or leeks.
- Black pepper: You can use other spices or herbs to flavor the dish, such as cumin, coriander, thyme, or rosemary.
Variations
- Add vegetables: Add carrots, celery, onions, or potatoes to the cooking liquid for extra flavor and nutrition.
- Use different herbs and spices: You can experiment with herbs and spices, such as bay leaves, thyme, rosemary, paprika, or chili powder, to flavor the dish.
- Add a sweet element: You can balance out the tangy and savory flavors of the dish by adding a sweet element, such as honey, brown sugar, or molasses.
- Use a different cooking method: Cook the short ribs in a slow or pressure cooker instead of a pot on the stovetop or in the oven.
- Use a different type of meat: You can substitute the short ribs with other cuts of beef or pork, such as a chuck roast or pork shoulder.
- Serve with different sides: You can serve the braised short ribs with different sides, such as mashed potatoes, roasted vegetables, or a side salad.
How to Serve
- Rice: White rice is a common side dish for this dish. You can also try other types of rice, such as brown or wild rice.
- Yuca: Boiled or fried yuca is a popular side dish in Paraguay and goes well with braised short ribs.
- Salad: A simple side salad with greens, tomatoes, and cucumbers can add a fresh and light element.
- Roasted vegetables: Roasted carrots, Brussels sprouts, or sweet potatoes can add color and texture to the plate.
- Bread: Crusty bread, such as baguette or sourdough, is perfect for mopping up the rich and flavorful sauce.
How to Store & Re-Heat
To store: Let the dish cool to room temperature, then transfer it to an airtight container or a resealable plastic bag. You can store the dish in the refrigerator for up to 3-4 days or in the freezer for up to 2-3 months.
To reheat: There are a few options:
- Stovetop: Transfer the braised short ribs and the cooking liquid to a large pot and heat over medium-low heat, stirring occasionally, until heated through.
- Oven: Transfer the braised short ribs and the cooking liquid to an oven-safe dish and cover with foil. Heat in a preheated 350°F (180°C) oven for 20-30 minutes or until heated.
- Microwave: Transfer a portion of the braised short ribs and the cooking liquid to a microwave-safe dish and heat on high for 1-2 minutes, stirring occasionally, until heated through.
Make-Ahead
Cook the dish according to the recipe, then cool to room temperature. Once cooled, transfer the braised short ribs and the cooking liquid to an airtight container or a resealable plastic bag. Label the container or bag with the date and contents, then store in the refrigerator for up to 3-4 days or in the freezer for up to 2-3 months. To reheat, follow the instructions for reheating in the previous answer. When reheating the dish, you may need to add some liquid, such as beef broth or water, to thin out the sauce and prevent it from drying. Taste and adjust the seasoning as needed before serving.
How to Freeze
Let the dish cool to room temperature. Transfer the braised short ribs and the cooking liquid to airtight containers or resealable plastic bags. If using plastic bags, remove as much air as possible before sealing. Label the containers or bags with the date and contents. Place the containers or bags in the freezer, storing them flat and not stacked on each other.
For best results, use within 2-3 months. When you're ready to eat, thaw the braised short ribs overnight in the refrigerator, then reheat them using one of the methods described in the previous answer. It's essential to fully melt the dish before reheating to ensure even heating and to prevent the meat from becoming tough or overcooked.
Tips for Making The Braised Short Ribs
- Use good short ribs: The meat quality will significantly impact the final dish. Look for short ribs that are well-marbled and have a lot of fat.
- Brown the meat well: Browning it before braising will give it a deeper flavor and help develop a nice crust. Ensure the pan is hot enough, and don't overcrowd the meat.
- Season generously: Don't be afraid to use plenty of salt and pepper when seasoning the meat. The flavors will mellow out during the cooking process, so starting with a good amount is essential.
- Use fresh garlic: Fresh garlic will give the dish a much more intense and complex flavor than pre-minced garlic. Crush the garlic with the flat side of a knife before adding it to the pot to release more flavor.
- Cook low and slow: Braising is a slow cooking method that requires patience. Cook the short ribs on low heat for several hours to allow the flavors to meld together and the meat to become tender and juicy.
- Let it rest: After the meat is cooked, rest for a few minutes before serving. This will allow the juices to redistribute throughout the meat, making it more tender.
- Serve with sides: Paraguayan Perfect Braised Short Ribs pairs well with various sides, such as white rice, boiled or fried yuca, salad, or roasted vegetables. Add lime juice or a sprinkle of fresh herbs for extra flavor.
FAQ
Can I use a slow cooker instead of a pot?
You can use a slow cooker instead of a pot. Follow the same instructions for preparing the meat and cooking the short ribs on low heat for 6-8 hours or until the meat is tender. Remember that a slow cooker can vary in temperature, so check the meat periodically to avoid overcooking or undercooking.
Can I use a different type of meat?
You can use a different type of meat if you prefer. Pork or beef with a bone will work well for this recipe.
Can I use bottled lime juice instead of fresh lime juice?
While fresh lime juice will give the dish a brighter and fresher flavor, you can use bottled lime juice if fresh limes are not available. However, remember that bottled lime juice may have preservatives or other additives that can affect the dish's taste.
Can I omit the black pepper or adjust the seasoning to my taste?
Yes, you can adjust the seasoning to your taste. You can omit the black pepper or use less salt if you watch your sodium intake.
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Recipe
Easy Asado a la Olla
Ingredients
- 2 kg short ribs
- 1 cup lime , lemon, or sour orange juice
- 1 lime juice , *(A finishing touch to add a bright freshness)
- 2 cups of water and extra if necessary.
- 6 Fresh Garlic cloves , crush
- 2 teaspoon kosher salt , to taste
- 1 Tablespoon Black pepper , to taste
Instructions
- Cut a couple of lime, lemon, or sour orange and extract their juice, enough to fill a coffee cup to the top.
- Wash the meat and cut the strip of meat into slices following the thickness of the bones of the rib. In a large nonstick pot, place the short ribs slices and pour 3 cups (0.71 l) of water; it should cover about ¾ of the meat.
- Add the garlic cloves, 1cup (0.24 l) lime juice, and season with kosher salt and black pepper. Bring to medium heat until it breaks to a boil. Cover and cook for about 1 - ½ hours or until you notice that the meat is tender. If you see that the liquid dries too much, add a little water.
- Once the meat is tender, uncover the pot, turn to high heat, and occasionally stir until all the water evaporates. Much of the fat will have melted, and that same fat will help the meat be brown and acquire a spectacular taste.
- Once the pieces have taken a good color, add the juice of 1 lime, leaving it to reduce until it disappears completely.
- Finish the cooking when the pieces have taken an intense golden color. Serve it, accompanying the Braised Short Ribs with white rice, salad, boiled or fried yuca, etc. You can not imagine how delicious it is! Try it!!!
- Enjoy our Perfect Braised Short Ribs "Asado a la Olla"😋
Notes
- Stovetop: Transfer the braised short ribs and the cooking liquid to a large pot and heat over medium-low heat, stirring occasionally, until heated through.
- Oven: Transfer the braised short ribs and the cooking liquid to an oven-safe dish and cover with foil. Heat in a preheated 350°F (180°C) oven for 20-30 minutes or until heated.
- Microwave: Transfer a portion of the braised short ribs and the cooking liquid to a microwave-safe dish and heat on high for 1-2 minutes, stirring occasionally, until heated through.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.