A traditional Dominican recipe for tender beef short ribs, marinated and then stewed in a rich sauce with sofrito and tomato paste, served with rice and beans.
Step 1: Wash the boneless short ribs with lime, rinse, and pat dry. In a large bowl, season the beef with all the marinade ingredients (adobo, black pepper, garlic paste, smoked paprika, oregano, Maggi seasoning/soy sauce, ½ Maggi cube, sofrito, hot sauce). Mix well, cover, and marinate for at least 1 hour, preferably overnight for deeper flavor.
Step 2: Heat a large pot over medium heat and add the olive oil. Stir in the sugar and let it caramelize until golden. Add the marinated beef ribs and sear on all sides until nicely browned, about 7–10 minutes.
Step 3: Add the sliced onions, then pour in the water, using the same bowl the beef was marinated in to capture all the seasoning. Stir in the tomato paste and bring to a simmer. Cover and cook for 30–40 minutes, stirring occasionally, until the meat is tender and the sauce thickens. Season to taste; adjust ingredients as needed. (Optional: add a small piece of beef jumbo cube if it needs extra flavor.)
Step 4: Serve hot with arroz con habichuelas, salad, and avocado slices, garnished with fresh cilantro.
