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Beef

Image of red wine and guava-braised short ribs

Ingredients

Steps

Nutritional information

Red Wine and Guava-Braised Short Ribs

Chop onion, carrots, and celery into bite-sized pieces. Preheat large Dutch oven on medium-high 2–3 minutes. Season ribs with salt. Place oil in pan; cook ribs 4–5 minutes on all sides or until browned.

Stir in remaining ingredients. Reduce heat to medium-low; cover. Simmer 1 1/2–2 hours or until ribs are tender. Serve with your favorite rice dish.

Appetizers & Snacks

Celebrate the flavors of tradition with these delectable empanadas.

Festive Empanadas

Place empanada dough on counter to thaw. Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan and add ground beef; cook 4–5 minutes, stirring to crumble, until no pink remains and beef is 160°F.

Add to pan: oregano, cumin, red pepper, garlic, and onions; cook 2–3 minutes until onions have softened. Stir in olives, raisins, tomato sauce, salt, and pepper; reduce heat to low and simmer 10 minutes. Remove from heat and set aside 15 minutes to cool to room temperature.

Preheat oven to 425°F. Using a decorative mini cookie cutter, cut pieces from 2 empanada dough circles and set aside. Whisk egg and water until well blended.

Line 2 baking sheets with foil; place 4 empanada dough circles on each baking sheet. Top each with 1/2 cup meat mixture; brush edges with egg wash and top with remaining 8 empanada dough circles. Crimp edges with a fork to seal.

Brush with egg wash, then top with decorative cutouts; brush with egg wash again. Bake 12–15 minutes or until golden brown. Serve.