Puerto Rican-Style Short Ribs

Cuisine: Puerto Rican
Prep Time: 2 hours
Servings: 2 servings
Inspired by the classic Chicken fricassee, this recipe for Puerto Rican-style short ribs is a feast of flavors.

I’ve moved more than a half-dozen times in my adult life. Like many people, with each move I lessened the load. This meant as my life became more (or, shall I say, totally) digitalized, “lessening the load” meant getting rid of cookbooks.

Yes, I loved them... but the fact was I no longer looked at them. I didn’t have the time or inclination because the truth is I had already begun to develop my own style in the kitchen. And, if I had a question, there’s always my friend Google. 

But I kept a few favorite or specialty books, like Carmen Aboy Valledejuli's Puerto Rican Cookery (the English version of Cocina Criolla), which I probably own since its original publication in 1975. One of the most dog-eared, food stained and annotated pages in the book is the recipe for Chicken Fricassee

So, what do short ribs have got to do with chicken fricassee? A borrowing of technique is the answer. That salty-sweet-acidic marriage I love and that is found in so many recipes from Latin America.

Therefore, with homage to Carmen Aboy Valldejuli for showing me the way many years ago, here’s a dish that was inspired by the book.


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  1. Salt and pepper beef well.
  2. Marinate beef in bitter orange, olive oil, dry seasonings, lime juice and garlic.
  3. Sear meat in heavy pan.
  4. Add the marinade and the remainder of ingredients, except the potatoes, and bring to a boil.
  5. Lower heat, cover and simmer for about 1 hour or until meat is tender and fall-off-the-bone.
  6. Add potatoes about halfway through the process and cook till fork tender.
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