Mexican Short Rib Recipe 2

There’s something deeply comforting about the aroma of slow-cooked short ribs wafting through my kitchen, and I promise this dish will make you feel like a culinary hero without the stress of culinary school.

Creating hearty dishes is something I truly enjoy, and my Mexican Short Rib Recipe 2 is one such savory masterpiece. The contender beef short ribs certainly meet my expectations and then some, when it comes to being infused with my favorite spices and seasonings.

For instance, around the time I start cooking the dish, I get the scent of the cumin and smoked paprika wafting through the kitchen. The very next whiff I take has to be of the lime juice I’ve just squeezed into the tender short ribs, which are just coming off my stovetop and about to enter the oven.

Ingredients

• Beef Short Ribs: Rich in protein, these add deep flavor and tenderness to the dish.
• Garlic: Boosts flavor with a pungent aroma; has antimicrobial properties.
• Cumin: Offers earthy warmth and depth; aids digestion.
• Chili Powder: Adds spice and heat; contains vitamin C and antioxidants.
• Smoked Paprika: Provides a smoky, rich taste; a good source of vitamins A and E.
• Dried Oregano: Enhances flavor with a herby aroma; has antibacterial benefits.
• Lime Juice: Imparts tanginess; rich in vitamin C for boosting immunity.
• Fresh Cilantro: Offers freshness; contains vitamins A and K.

Ingredient Quantities

• 4 pounds bone-in beef short ribs
• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 cups beef broth
• 1 cup tomato sauce
• 1 tablespoon cumin
• 2 teaspoons chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons lime juice
• 1/4 cup fresh cilantro, chopped
• 1 jalapeño, seeded and chopped (optional)
• 1 bay leaf

How to Make this

1. Your oven should be at a temperature of 325°F (163°C) when you commence.

2. Short ribs need salt and pepper, and lots of it. Season the ribs all over with a generous amount of kosher salt and freshly ground black pepper.

3. In a big pot that can go in the oven, or a Dutch oven, heat up medium-high the vegetable oil. Add the short ribs, and barely, just barely, if you must, crowd them; sear them on all sides until they’re really browned. (In this case, I am using an All-Clad stainless steel pot.) Remove the ribs and set aside.

4. In the identical pot, toss in the diced onion and cook until see-through, roughly 5 minutes. Toss in the minced garlic and continue to cook for another minute.

5. Combine the cumin, chili powder, smoked paprika, and dried oregano in a bowl. Cook in a frying pan, over medium heat, for about 1 minute. Cook until fragrant.

6. Add the bay leaf, and bring the mixture to a simmer.
Pour in the beef broth and tomato sauce, and stir to combine.

7. Put the short ribs back in the pot, and ensure they are mostly covered by the liquid.

8. Place the pot in the preheated oven. Braise for
2.5 to 3 hours, until the ribs are tender and the meat is falling off the bone.

9. Take the pot out of the oven. Mix in the lime juice, and if you are using it, add the chopped jalapeño.

10. Before serving, top the dish with chopped fresh cilantro. Then dig into the rich and flavorful Mexican short ribs alongside whatever sides you like; the meat is delicious any way you might serve it.

Equipment Needed

1. Oven
2. Dutch oven or oven-safe pot (e.g., All-Clad stainless steel pot)
3. Stove (with medium-high heat setting)
4. Sharp knife
5. Cutting board
6. Mixing bowl
7. Frying pan
8. Tongs or a spatula
9. Measuring spoons
10. Measuring cups
11. Wooden spoon or spatula for stirring

FAQ

• What cut of beef is best for this recipe?Beef short ribs, with the bone in, are what the recipe calls for. They are perfect for low and slow cooking and developing deeply rich flavors.
• Can I make this dish in advance?Certainly! The flavors deepen further if made a day ahead. Keep in the fridge and reheat before serving.
• How can I add a little more heat to the dish?Think about putting in the seeds from the jalapeño, or throwing in some more chili powder, if you want to crank up the heat.
• Is it possible to substitute fresh cilantro with something else?If you are not fond of cilantro, you can use fresh parsley instead, though it will impart a slightly different flavor.
• What can I serve as a side dish with these short ribs?The short ribs, with their potent flavors, would go well with; uh, Mexican rice, corn tortillas, or a simple salad.
• Can I use another type of oil instead of vegetable oil?Indeed, one can substitute olive oil or canola oil for the oil called for in the recipe.

Mexican Short Rib Recipe 2 Substitutions and Variations

Vegetable oil: Can be substituted with olive oil or avocado oil.
Beef stock: Chicken stock or vegetable stock can be used instead.
Tomato sauce can be replaced with either crushed tomatoes or tomato puree.
Paprika that has been smoked: Can be replaced with the standard varieties of paprika or powdered ancho chili.
Can be substituted with fresh parsley or fresh basil: fresh cilantro.

Pro Tips

1. Browning the Ribs: Ensure you spend adequate time searing the short ribs in the oil until they are deeply browned on all sides. This step builds a rich, flavorful base due to the Maillard reaction, enhancing the overall taste of the dish.