Red Wine Braised Short Ribs Recipe

Substitutions & Variations

Red wine: Substitute with dark rum or Mamajuana for a distinctly Dominican twist that adds tropical sweetness and complexity to the braising liquid.
Traditional mirepoix: Use sofrito (cilantro, culantro, onions, garlic, and ají dulce peppers) as your aromatic base to infuse the dish with authentic Caribbean flavors.
Beef short ribs: Swap for oxtail or beef chuck roast cut into large chunks, both popular in Caribbean stews and perfect for slow braising.
Standard herb bundle: Replace with fresh oregano, cilantro stems, and a few sprigs of recao (culantro) for a more tropical herb profile that complements the beef beautifully.
Tomato paste: Use sazón with culantro and achiote instead to add the distinctive orange color and earthy flavor that's essential in Dominican cooking.
Regular potatoes: Add yautía, ñame, or calabaza during the last hour of cooking for authentic Caribbean root vegetables that absorb the rich braising liquid perfectly.