Portuguese Shortribs

Step 1/11

• ⅓ l white wine
• ⅓ head garlic
• 1⅓ bay leaves
• ⅔ tbsp sweet paprika powder
• ⅓ tbsp pepper
• ⅔ tbsp lemon juice
• salt

• bowl

Mix the white wine, the lemon juice, paprika, garlic in slices, bay leaves, the salt and the pepper. Set aside.

Step 2/11

• ⅞ kg beef short ribs

Prepare the meat, cut the shortribs in pieces of 6x6cm, leave the bone attached.

Step 3/11

• airtight container

Mix the meat with the marinade on a marinating container. the meat should be covered with the liquid. put the lid on and place on the refrigerator for 24h.

Step 4/11

Remove the meat from the refrigerator 30min before cooking.

Step 5/11

• ⅔ onions
• 25 g chorizo (portuguese)

• terracotta oven dish 30x20x5cm

On a terracotta oven dish (can be pirex), put the sliced onions and the chorizo on the bottom.

Step 6/11

Take the meat from the marinade and spread over the onions, leaving some space for the potato's.

Step 7/11

• 166⅔ g tomato purée (passata)
• 16⅔ g lard
• 66⅔ ml olive oil

Spread the tomato puree, the olive oil and the lard over the meat. Meanwhile turn the oven on at 180C/350F.

Step 8/11

• water

Pour the marinade with all the ingredients (garlic, bay leaves, etc) over the meat, fill the dish with water until the meat is covered.

Step 9/11

Transfer the dish to the oven and will cook for 3hours, at half time turn the pieces of meat.

Step 10/11

• ⅓ kg potato

Prepare the potatoes. Peel and cut the potatoes in cubes (1,5cm), add them to the meat 50min before time ends.

Step 11/11

Remove the dish from the oven, serve with a side salad. Can also be served with oven cooked rice. Enjoy!