Miguel Calderón, Calderón Dining
Miguel’s unique and refined style merges French technique with the bold Hispanic flavors of his heritage.
“Every Puerto Rican family has a version of sofrito, the basis of this marinade, and of course, our Calderón recipe is the best! This dish merges Hispanic and French influences, and the resulting deeply flavored and tender meat is perfect for winter in Vermont.”
Note: This recipe is best prepared the day before serving. You can use a pressure cooker for a faster cooking time.
Ingredients
SERVINGS: 3-4 Serving(s)
- 4½ pounds meaty bone-in short ribs
For the Dry Rub
- 3 tablespoons unflavored finely ground coffee
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons dark brown sugar
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 2 teaspoons kosher salt (add more if you like)
- Olive oil (as needed)
Braising ingredients
- 2 tablespoons tomato paste
- 2 medium onions, chopped
- 2 ribs celery, chopped
- 2 medium carrots, chopped
- 1 cup Goya Recaito cilantro base (or find a good recipe for making a fresh Puerto Rican sofrito)
- 3 cups Spanish red wine (preferably rioja)
- 2 cloves garlic, halved crosswise
- 3 bay leaves
- 3 tablespoons flour
- 4 cups beef stock
- Vegetable oil as needed
- Small bunch fresh oregano
- Small bunch fresh thyme
- Kosher salt, optional
Preparation
For the Dry Rub
Combine all the dry ingredients together in a small bowl. Coat short ribs in olive oil and heavily season the short ribs, rubbing deeply into the meat, and place on a pan or in a bowl in the refrigerator for 2 hours to marinate.
For the Short Ribs
Preheat oven to 350°F. Heat oil in a large Dutch oven or cast-iron pot over medium-high heat. Sear short ribs on all sides working in small batches. When finished, set short ribs aside on a plate.
Add onions, carrots, and celery to the pot and cook until vegetables are brown. Add tomato paste and flour. Cook for 2 minutes, constantly stirring. Add the Goya base and red wine. Bring to a boil for 10 minutes to reduce the liquid. Lower the heat and add beef stock, garlic, bay leaves, oregano, thyme, and the short ribs. Bring to a simmer, then cover the pot and place in the oven for 2 to 3 hours. Cook until short ribs are tender. Skim off and discard any fat. Season to taste with kosher salt if needed. Serve with noodles or mashed potatoes.
Extra Step If So Desired
Remove short ribs and strain braising liquid through a strainer. Place liquid in a blender to emulsify, then return the braising liquid to the pot of short ribs and serve.
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