Matt Corrente from Bluebird Tavern joins us to make Argentinian Asado Ribs.
1 7-bone beef rib back rack
1 bottle of Malbec
2 carrots chopped
4 stalks celery chopped
1 onion chopped
4 cloves garlic
1/2 cup tomato paste
2 tablespoons paprika
1 tablespoon onion powder
1 tablespoon garlic powder
2 tablespoons brown sugar
1 tablespoon salt
1/2 cup sherry vinegar
Combine the first 6 ingredients in a pot with one quart of water. Bring to a boil.
Combine the next 5 ingredients and rub them on the top of the meat.
Place the liquid into a casserole dish. Place the ribs on top so they are partially covered with liquid. Cover with foil.
Braise at 300 degrees for 4 hours.
Remove from the oven, strain the braising liquid. Skim off any excess fat. Add the sherry vinegar and reduce to a BBQ sauce consistency.
Roast the ribs in a hot oven or on a fire pit to char the outside. Baste with the sauce. Slice into one bone portions and serve.