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 PuertoRican 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.
1½ pounds beef short ribs
¼cup Naranja Agria (Bitter Orange)
¼cup olive oil
1 lime juiced
3cloves garlic minced
dry seasonings to taste salt, pepper, cumin, sazón packet or adobo
1 bay leaf
½ cup red wine
1tablespoon Spanish olives stuffed with pimiento peppers