Mexican-Style Braised Short Ribs
A comforting dish of braised short ribs in a rich, aromatic sauce, perfect for family gatherings or quiet evenings at home.
Ingredients
Main Ingredients
- 3 lb bone-in short ribs The star of the dish, providing richness and depth of flavor.
- 2 tbsp avocado oil A neutral oil ideal for searing.
- 1 large white onion Adds sweetness and flavor as it caramelizes.
- 2 medium jalapeno peppers Introduces mild heat.
- 4 cloves garlic Infuses the dish with aromatic flavor.
- 3 each dried guajillo chili peppers Offers a smoky flavor that enhances complexity.
- 2 each dried ancho chili peppers Adds a mild sweetness and depth.
- 4 cups beef broth Forms the base of the cooking liquid.
- 2 tbsp tomato paste Provides a deep, tangy flavor.
- 2 tbsp low sodium soy sauce Adds umami flavor.
- 1 large Naval orange Provides fresh juice.
- 1 tbsp apple cider vinegar Adds acidity to balance richness.
- 2 each dried bay leaves For subtle herbal flavor.
- 1 tbsp dried oregano Enhances aroma and flavor profile.
- 2 tsp ground cumin Adds warmth characteristic of Mexican cuisine.
- 2 tsp ground coriander Compares with earthy notes.
- 1 tbsp coarse kosher salt Essential for seasoning.
Instructions
Preparation
- Dice the onion, slice the jalapenos after removing seeds and membranes, smash the garlic cloves, and prepare the dried chili peppers. Squeeze juice from the Naval orange and measure the remaining ingredients.
Cooking
- Preheat the Dutch oven over medium heat and add the oil.
- Season short ribs with salt and pepper, then sear on all sides until golden brown. Set aside.
- In the Dutch oven, sauté the onions and jalapenos until golden brown. Add the smashed garlic and sauté until fragrant. Sauté the dried chili peppers for about a minute to enhance their flavor.
- Pour in the beef broth to deglaze the pot, scraping up any browned bits. Add the remaining ingredients and stir well until combined. Bring to a simmer and taste for salt.
- Gently nestle the seared short ribs into the simmering liquid.
- Cover the Dutch oven and transfer to a preheated oven at 325°F. Cook for 3 hours, checking liquid levels every hour and adding more broth if needed to maintain moisture.
Finalizing
- After cooking, remove the ribs and shred them in a bowl. Strain or spoon off excess fat from the sauce, removing the bay leaves before blending the sauce until smooth.
- Combine the shredded beef with a portion of the blended sauce and reserve the remaining sauce for serving.
Notes
Use high-quality bone-in short ribs for optimal flavor and tenderness. Allow the ribs to rest for a few minutes after cooking before shredding to retain juices. Be mindful of seasoning the sauce, as it will concentrate further as it reduces.