Ever had a bite so good it sent you straight to flavor town, no passport required? Well, buckle up because we’re talking about short rib empanadas. Imagine this: tender, fall-apart short ribs encased in a buttery, flaky pastry. It’s like your taste buds won the lottery. And guess what? You don’t need to be a chef to whip these bad boys up.
Stick around, and I’ll spill all the secrets to making these heavenly pockets of joy. Whether you’re aiming to impress at your next dinner party or just treat yourself, short rib empanadas are your ticket to the big leagues of taste. Let’s dive into this culinary adventure together, shall we?
What Cut of Meat is Short Rib? If You’re Wondering
Okay, let’s break it down. When we talk about short ribs, we’re diving into the world of beef, specifically into a section that’s got more flavors than your favorite streaming service has shows. Short ribs come from—you guessed it—the rib area of the cow, more specifically from the lower part of the rib cage. Picture this: a cut of meat that’s a mix of meat and fat, marbled to perfection, ready to melt in your mouth after slow cooking. It’s like the beef is giving you a hug, saying, “I got you, buddy.”
Now, why are short ribs the star of the empanada show? Because they bring the richness, the depth, and that cozy feeling of Sunday dinners at grandma’s. Whether braised, slow-cooked, or smoked, short ribs pack a flavor punch that’s hard to beat. And when they join forces with empanada pastry, it’s like a superhero team-up for your taste buds. Ready to dive deeper? Let’s keep rolling.
Step by Step Instructions in Making Short Rib Empanadas
| Prep Time | 1 hour (includes marinating the ribs) |
| Cook Time | 3 hours (slow-cooking the ribs, then assembling and baking the empanadas) |
| Total Time | 4 hours |
| Yield | Makes about 12 empanadas |
First up, let’s gather our squad:
Ingredients:
- 2 lbs beef short ribs
- Salt & pepper to taste
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 1 cup beef broth
- 1 cup red wine (optional, but recommended)
- 2 tsp cumin
- 2 tsp smoked paprika
- 1/2 tsp chili powder
- 1 cup shredded cheese (your choice, but cheddar works great)
- Empanada dough (store-bought or homemade)
- 1 egg, for egg wash
Tools:
- Large skillet or Dutch oven
- Fork or tongs
- Baking sheet
- Pastry brush
- Oven
Now, let’s get cooking:
Prep the Short Ribs: Season those bad boys (short ribs) generously with salt and pepper. Heat olive oil in your skillet over medium-high heat. Sear the ribs on all sides until they’re browned and irresistible-looking, about 3 minutes per side. This is where the magic starts.
Slow Cook to Perfection: Add the onion and garlic around the ribs, letting them get all cozy and fragrant. Pour in beef broth and red wine, bringing to a boil. Toss in cumin, smoked paprika, and chili powder. Give it a good stir, then reduce the heat to low. Cover and let it simmer until the ribs are so tender they practically whisper your name, about 2-3 hours.
Shred and Mix: Carefully remove the ribs (they’ll be hot and falling apart, so watch out). Shred the meat with forks, discarding any bones or excess fat. Mix in a bowl with a bit of the cooking liquid to keep it moist and the shredded cheese. Taste and season more if needed. This mix is your gold.
Assemble Empanadas: Roll out your dough and cut into circles. Spoon some of the short rib mixture onto each dough circle, leaving enough edge to seal. Fold over and use a fork to press and seal the edges. It’s like tucking your taste buds into bed.
Bake to Golden Perfection: Preheat your oven to 375°F (190°C). Place empanadas on a baking sheet. Beat an egg and brush each empanada with the egg wash for that golden glow. Bake until they’re golden and crispy, about 20-25 minutes.
Serve and Enjoy: Let them cool for a hot minute before diving in. These short rib empanadas are best served with a side of salsa, sour cream, or just a good ol’ napkin to catch the drool.
TIP:
Don’t rush the braising process for the short ribs. The magic of these empanadas lies in the tenderness and flavor of the meat, which only comes from slow and low cooking. Give those ribs the time they need to become fall-apart delicious. And remember, chilling the dough before rolling it out makes it easier to handle and results in flakier pastry. Trust me, patience pays off big time with this recipe!
Wrapping Up
In the culinary universe where stars are dishes, short rib empanadas are the supernovas—brilliant, unforgettable, and packed with flavors that defy expectations. This recipe isn’t just food; it’s a journey through texture and taste, melding the heartiness of short ribs with the crisp tenderness of empanada pastry.
It’s a testament to the creativity and versatility in the kitchen, proving that with a bit of time and love, you can create dishes that are both comforting and gourmet. Whether you’re a seasoned chef or a curious beginner, this dish has something to offer.
So, I encourage you to roll up your sleeves, embrace the process, and prepare to dazzle your taste buds. Your kitchen is your stage, and it’s showtime for short rib empanadas!
