We're sorry, there seems to be an issue playing this video. Please refresh the page or try again in a moment. If you continue to have issues, please contact us here.

Short Ribs
Loading Video...
Recipe courtesy of Monti Carlo

Malta-Braised Short Ribs with Pickled Sweet Peppers and Yucca Mash

Getting reviews...
  • Level: Easy
  • Total: 3 hr 30 min
  • Active: 50 min
  • Yield: 4 servings
This recipe is my Spanglish version of classic American beef stew and potatoes. I love unctuous short ribs braised in malta, topped with bright pickled peppers and plated with mashed yucca instead of potatoes. If you're not familiar with it, malta is a popular Puerto Rican non-alcoholic beverage brewed from barley and hops. I grew up drinking it on the island, and it's perfect for a long braise of short ribs, as its light carbonation helps tenderize while its earthy molasses notes complement the beef. In addition, buttery, nutty yucca is an ideal canvas for gravy, while quick-pickled peppers add much-needed acidity.


Yucca Mash:

Pickled Sweet Peppers:


  1. Preheat the oven to 325 degrees F.
  2. To make the green paste, add the onion, green pepper, cilantro leaves and stems, garlic and olive oil to a blender and process until a paste forms. If necessary, add a little extra olive oil to help move the paste along.
  3. Set a large cast-iron skillet over medium-high heat and add the canola oil and sazon.
  4. While the oil heats up, dry the short ribs with a paper towel and cover them in a generous amount of salt and pepper. Working in batches, sear the short ribs on all sides, about 4 minutes per side. Remove the ribs to a plate. Add 1/2 cup of the chicken stock to the skillet, stir to deglaze and then set aside.
  5. Place a large Dutch oven over medium heat. Add the green paste and cook until fragrant, about 1 minute. Pour in the chicken stock from the skillet, then add the oregano, bay leaves, tomato paste, vinegar, malta and remaining 1 cup chicken stock. Bring to a simmer and add the seared ribs to the Dutch oven.
  6. Cover the pot, transfer to the oven and cook until the ribs are very tender, about 2 1/2 hours. To serve, spoon the Yucca Mash into a shallow bowl, top with the ribs and spoon over the sauce. Garnish with Pickled Sweet Peppers and cilantro leaves. 

Yucca Mash:

  1. Bring a large saucepan of water to a boil. Add the yucca to the boiling water and enough salt so the water tastes like the sea. Cook until the yucca is fork-tender, 15 to 20 minutes. Drain and set aside.
  2. Add the cream and butter to a medium pan set over medium heat. As soon as it starts to simmer, add the yucca and mash with a fork or potato masher until just incorporated. Do not overmix as it will make the yucca gluey. Add salt to taste.

Pickled Sweet Peppers:

  1. Put the peppers and garlic in a 12- to 16-ounce mason jar.
  2. In a small pot, bring the vinegar, honey, salt and 1/4 cup water to a boil.
  3. Add the pickling liquid to the mason jar almost to the tippy top. Let it cool, then put on the lid. Set it aside until serving.

Cook’s Note

Alternatively, to make the ribs in an Instant Pot®, follow the instructions above for searing the ribs, browning the onion-cilantro paste and deglazing with the chicken stock using a 6-quart Instant Pot® set on high saute. Stir in the tomato paste, malta, vinegar, oregano and bay leaves. Add the ribs back to the pot. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 45 minutes. After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. After 15 to 20 minutes, being careful of any remaining steam, unlock and remove the lid.  Remove the ribs to a platter and set aside. Skim the fat from the juices in the pot, turn to high saute and reduce until slightly thickened, about 10 minutes. Follow the instructions above for serving. Settings may vary on your Instant Pot® depending on the model. Please refer to the manufacturer's guide.