Southwest Beef Ribs and Onion Caldo (Soup)

Submitted by Bob Wiseman

Bob writes: "This recipe is one that I''ll be using in my upcoming cookbook "The New and Bold Flavors of the Southwest."


1 tablespoon all-purpose flour
1 tablespoon masa corn flour
1 teaspoon lemon-pepper seasoning
2 tablespoons lard -- or Crisco
6 large beef short ribs
6 slices white onions -- sliced thin
2 ounces Del MayaB achiote condimentado yucateco
2 cups dry red wine -- I use merlot
1/4 cup red wine vinegar
1/4 cup Herdez Green Salsa Verde
1 can El Pato Tomato Sauce -- 7 3/4 ounces
3 cups water
1/2 teaspoon sea salt


A crockpot entree.

Combine all-purpose flour, masa, lemon-pepper seasoning; mix thoroughly. Heat a deep skillet or Dutch oven until a drop of water quickly sizzles away; add the lard and melt then swirl to coat the bottom of the skillet. Dredge the beef short ribs in the flour; retain two tablespoons of the flour mixture and discard the remainder. Braise three ribs at a time in the skillet until browned on both sides; set aside while you braise the remaining ribs.Drain the skillet to remove the grease; retain the drippings. Return the skillet to the stove to keep warm. Place a layer of onion slices on the bottom of a slow cooker. Layer the ribs in twos or threes; cover with another layer of onion slices. Add remaining ribs, covering them with the remaining onion slices.

Add the achiote paste to the wine and vinegar, stir to blend and break up achiote; add to the skillet. Add the salsa verde, tomato sauce, water, reserved flour and sea salt. Bring to a fast simmer, stirring often to break up drippings. Reduce to a bar simmer and let cook for 15 minutes. Pour all over the short ribs. Set cooking to LOW; cover and let cook for 4 to 6 hours.

Serve with sourdough bread and a hearty dry red wine.

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