Easy Asado a la Olla

Name: Easy Asado a la Olla
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 10 serving
Ingredients: 2 kg short ribs; 1 cup lime; 1 lime juice; 2 cups of water and extra if necessary; 6 fresh garlic cloves; 2 teaspoon kosher salt; 1 Tablespoon black pepper

User Reviews

5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings
10
Calories
260 kcal
Course
Main Course
Cuisine
Paraguayan

Easy Asado a la Olla

Deacon Moody

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"Asado a la Olla" Paraguayan Perfect Braised Short Ribs. It's difficult to describe how an extremely simple dish can be transformed into such an addictive delicacy. Once you start tasting it, it is impossible to stop until it is finished. Apart you will always be left wanting more. One of the things that I really like about Braised Short Ribs it's that it is a very noble, tasty, and economical dish, ideal to take care of your pocket.😉 It has very few ingredients: short ribs, lime juice, water, garlic, black pepper, and kosher salt. Traditionally it is cooked in an iron pot, but nothing prevents it from coming out rich using another material. The preparation will be perfect using lime, yellow lemon, or sour orange. Although the sour orange is not usually sold in all grocery stores, you can always buy it online. The cut of meat can also be replaced by pork or any other that has a bone. I hope you enjoy my Perfect Braised Short Ribs recipe!😉

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Ingredients

Servings

2 kg short ribs
1 cup lime , lemon, or sour orange juice
1 lime juice , *(A finishing touch to add a bright freshness)
2 cups of water and extra if necessary.
6 fresh garlic cloves , crush
2 teaspoon kosher salt , to taste
1 Tablespoon black pepper , to taste

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Instructions

Cut a couple of lime, lemon, or sour orange and extract their juice, enough to fill a coffee cup to the top.
Wash the meat and cut the strip of meat into slices following the thickness of the bones of the rib. In a large nonstick pot, place the short ribs slices and pour 3 cups (0.71 l) of water; it should cover about ¾ of the meat.
Add the garlic cloves, 1cup (0.24 l) lime juice, and season with kosher salt and black pepper. Bring to medium heat until it breaks to a boil. Cover and cook for about 1 - ½ hours or until you notice that the meat is tender. If you see that the liquid dries too much, add a little water.
Once the meat is tender, uncover the pot, turn to high heat, and occasionally stir until all the water evaporates. Much of the fat will have melted, and that same fat will help the meat be brown and acquire a spectacular taste.
Once the pieces have taken a good color, add the juice of 1 lime, leaving it to reduce until it disappears completely.
Finish the cooking when the pieces have taken an intense golden color. Serve it, accompanying the Braised Short Ribs with white rice, salad, boiled or fried yuca, etc. You can not imagine how delicious it is! Try it!!!
Enjoy our Perfect Braised Short Ribs "Asado a la Olla"😋

Equipments used:

Notes

How to Store & Re-Heat
How to Store & Re-Heat
To store: Paraguayan Perfect Braised Short Ribs, let the dish cool to room temperature, then transfer it to an airtight container or a resealable plastic bag. You can store the dish in the refrigerator for up to 3-4 days or in the freezer for up to 2-3 months.
To store: Paraguayan Perfect Braised Short Ribs, let the dish cool to room temperature, then transfer it to an airtight container or a resealable plastic bag. You can store the dish in the refrigerator for up to 3-4 days or in the freezer for up to 2-3 months.
To reheat: The dish, there are a few options:
To reheat: The dish, there are a few options:
Stovetop: Transfer the braised short ribs and the cooking liquid to a large pot and heat over medium-low heat, stirring occasionally, until heated through.
Oven: Transfer the braised short ribs and the cooking liquid to an oven-safe dish and cover with foil. Heat in a preheated 350°F (180°C) oven for 20-30 minutes or until heated.
Microwave: Transfer a portion of the braised short ribs and the cooking liquid to a microwave-safe dish and heat on high for 1-2 minutes, stirring occasionally, until heated through.
Make-Ahead
Make-Ahead
Cook the dish according to the recipe, then let it cool to room temperature. Once cooled, transfer the braised short ribs and the cooking liquid to an airtight container or a resealable plastic bag. Label the container or bag with the date and contents, then store in the refrigerator for up to 3-4 days or in the freezer for up to 2-3 months.
Cook the dish according to the recipe, then let it cool to room temperature. Once cooled, transfer the braised short ribs and the cooking liquid to an airtight container or a resealable plastic bag. Label the container or bag with the date and contents, then store in the refrigerator for up to 3-4 days or in the freezer for up to 2-3 months.
To reheat, follow the instructions for reheating in the previous answer. When reheating the dish, you may need to add some liquid, such as beef broth or water, to thin out the sauce and prevent it from drying. Taste and adjust the seasoning as needed before serving.
To reheat, follow the instructions for reheating in the previous answer. When reheating the dish, you may need to add some liquid, such as beef broth or water, to thin out the sauce and prevent it from drying. Taste and adjust the seasoning as needed before serving.
How to Freeze
How to Freeze
Let the dish cool to room temperature. Transfer the braised short ribs and the cooking liquid to airtight containers or resealable plastic bags. If using plastic bags, remove as much air as possible before sealing. Label the containers or bags with the date and contents. Place the containers or bags in the freezer, storing them flat and not stacked on each other.
Let the dish cool to room temperature. Transfer the braised short ribs and the cooking liquid to airtight containers or resealable plastic bags. If using plastic bags, remove as much air as possible before sealing. Label the containers or bags with the date and contents. Place the containers or bags in the freezer, storing them flat and not stacked on each other.
For best results, use within 2-3 months. When you're ready to eat, thaw the braised short ribs overnight in the refrigerator, then reheat them using one of the methods described in the previous answer. It's essential to fully melt the dish before reheating to ensure even heating and to prevent the meat from becoming tough or overcooked.
For best results, use within 2-3 months. When you're ready to eat, thaw the braised short ribs overnight in the refrigerator, then reheat them using one of the methods described in the previous answer. It's essential to fully melt the dish before reheating to ensure even heating and to prevent the meat from becoming tough or overcooked.
Stovetop: Transfer the braised short ribs and the cooking liquid to a large pot and heat over medium-low heat, stirring occasionally, until heated through.
Oven: Transfer the braised short ribs and the cooking liquid to an oven-safe dish and cover with foil. Heat in a preheated 350°F (180°C) oven for 20-30 minutes or until heated.
Microwave: Transfer a portion of the braised short ribs and the cooking liquid to a microwave-safe dish and heat on high for 1-2 minutes, stirring occasionally, until heated through.