Short Rib Arepas
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Recipe Intro From theprimefood
A traditional favorite with a flavorful twist, these Arepas are filled with tender, slow-cooked short rib, simmered in a rich sauce made with Muir Glen Fire Roasted Crushed Tomatoes and red wine. Topped with Gruyere cheese, this versatile dish brings the bold, savory flavors of Venezuela and Colombia to your table!
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Recipe Card
ingredients
For the Short Rib:
- 3 pounds short ribs
- 1 14.5 oz can Muir Glen Fire-Roasted Crushed Tomatoes
- 2 celery stalks, cut into thirds
- 1 cup onion wedges
- 1 cup carrots, cut into quarters
- 3 cloves garlic, sliced
- 1 oz olive oil
- 2 cups red wine, divided
- Salt, to taste
- Oregano, to taste
- Thyme, to taste
ingredients
For the Arepas:
- 2 cups warm water
- 2 cups precooked corn flour
- 1/2 tsp salt
- 6 oz Gruyere cheese, grated
Method
Step 1
Preheat oven to 350°F.
Step 2
Season short ribs with salt. Heat olive oil in an oven-safe pan over medium-high heat, sear short ribs on all sides until browned. Set aside.
Step 3
In the same pan, sauté celery, onions, carrots, and garlic until softened. Stir in oregano, thyme, crushed tomatoes, and 1 cup of red wine.
Step 4
Return short ribs to the pan, cover with aluminum foil, and transfer to the oven. Braise for 3 hours, checking every hour to ensure sufficient liquid. Add vegetable or meat broth if needed.
Step 5
Remove short ribs from the pan, separate meat from the bone, and shred, discarding excess fat.
Step 6
Blend vegetables and cooking liquid into a smooth sauce. Return sauce to the pan, add shredded short ribs and the remaining cup of red wine. Simmer for 10 minutes, adjusting salt as needed.
Step 7
To prepare arepas, combine water, corn flour, and salt in a bowl, mixing until a smooth dough forms.
Step 8
Divide dough into 8 equal portions. Roll each into a ball and flatten gently into discs.
Step 9
Cook arepas on a griddle over medium heat for 6 minutes per side, or air fry at 375°F for 13 minutes.
Step 10
Slice arepas open, fill with grated Gruyere cheese and short rib mixture.