Argentinian · intermediate
Argentinian Braised Beef Short Ribs With Roasted Pepper Estofado
Tender braised halal beef short ribs simmered in a rich tomato sauce spiked with roasted red peppers, cumin, and bay leaves, inspired by hearty Argentine comfort home cooking.
- PREP TIME
- 20 min
- COOK TIME
- 50 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Season the beef short rib chunks generously with sea salt and ground cumin on all sides.
- 02
Heat olive oil in a heavy Dutch oven over medium-high heat until shimmering.
- 03
Sear the beef chunks in batches for 8 minutes total until deeply browned on all sides, then transfer to a plate.
- 04
Reduce heat to medium, add the diced onion to the pot, and sauté for 5 minutes until translucent.
- 05
Add the minced garlic and cook for 1 minute until fragrant.
- 06
Pour in the puréed roasted red peppers, crushed tomatoes, halal beef broth, and dried bay leaves, stirring well to combine.
- 07
Return the seared beef short ribs and their juices to the pot, cover tightly with a lid, reduce heat to low, and simmer for 40 minutes until the beef is fork-tender.
- 08
Discard the bay leaves, taste and adjust salt if needed, and serve warm.
A LITTLE KITCHEN KNOW-HOW
Estofado Braising
Slow low-moisture braising in an acidic, aromatic tomato and pepper bath to tenderize rich beef cuts while building complex flavor layers.
Notes from the kitchen
- Puréeing the roasted red peppers creates a silky base sauce with deep smoky sweetness without needing extended cooking times.
- If the sauce gets too thick before the beef is tender, splash in 2 tablespoons of warm water.
- Original home-cooking adaptation inspired by Argentinian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.