Costillas Asadas De Vaca (Braised beef ribs) recipe
Chef Ruben Rebuffo shares his signature dish
Time Out Dubai staff
Bring a taste of Latin America home from Pachanga, at the Hilton Dubai Jumeirah, with the chef’s recommended braised beef ribs.
Ingredients (Serves two) Ribs • 1kg Angus US beef short ribs • 100g Cajun spices • 15 cloves garlic • 4 medium-sized carrots • 1 English celery (roughly chopped) • 1 onion (roughly chopped) • 30g salt • 30g pepper
Sauce • 1 cup barbecue sauce • 1 litre homemade demi-glaze • 1 litre stock from ribs recipe
Stuffed baked potatoes • 500g potatoes (peeled and cut in halves) • 50g butter • 50g spring onion • 100g beef bacon • 1 cup of cream • 1 cup of milk • 1 cup cheddar cheese (grated)
For the ribs 1. Pre-heat the oven to 180 °C. Season the ribs with salt, pepper and Cajun spices, and then leave to marinate overnight to let the flavours kick in. 2. In a large pot, sauté the vegetables until they turn a golden brown. Sauté the ribs, then add enough cold water to cover them. Cook for approximately eight hours on the lowest heat. 3. Remove the ribs from the stock and let them rest for 10 minutes. 4. Strain the stock and reduce it to half the amount. Add the demi-glaze and reduce until you get a nice syrupy consistency. Add a cup of barbecue sauce to the mixture and put aside.
For the stuffed baked potatoes 1. Bake the potatoes for approximately 40 minutes (or until you can easily pierce a fork through them). 2. Cut the cooked potatoes in half and empty the shell. 3. Add onion, garlic, beef bacon, spring onion, salt and pepper to the potato pulp. Then add cream and milk until the mash is smooth and creamy. 4. Fill each potato shell with the mashed potato. Sprinkle cheddar cheese on top of the mash mixture and put back in the oven for five minutes to let the cheese melt.
Tip: Also try making your own onion rings and serving it up with the above to truly complete the dish.
Name: Ruben Rebuffo Nationality: Venezuelan/Chilean Ruben has, gastronomically speaking, gone far since starting out as a vegetable peeler in Caracas. During a seven-year career he has worked across two hemispheres, satisfying many palettes along the way. After becoming chef de partie in Massachusetts, Ruben then worked in Bermuda and Dubai. Now head chef of Pachanga, the journeyman’s travels are reflected in a range of varied cultural dishes. To book a table Pachanga, Hilton Dubai Jumeirah, call 04 318 2530