Prepare Spice Mixture.
Pat short ribs dry with paper towels
(this is important as surface
moisture will interfere with browning). Place beef
ribs on a plate and rub the prepared Spice Mixture onto all sides. Cover plate
with plastic wrap and refrigerate overnight.
Preheat oven to 350 degrees F.
In a large oven-proof Dutch
oven or pot large enough to hold the beef short ribs, heat the olive oil over
medium-high heat.
Add 1/2 of
the short ribs and brown on all sides, approximately 9 minutes; transfer to
plate. Repeat with remaining ribs. Set aside.
Reduce heat to medium. Add
onions and sauté, stirring occasionally, until softened. Add garlic and sauté 1
minute or until fragrant. Add tomatoes, wine, lime juice, chicken stock, and
chile peppers, mixing well and scraping up any browned bits from the bottom of
the pan. Nestle the browned short rib into the pot, meaty side down, and bring
just to a boil. Remove from heat.
Cover the pot and place in the
oven. Cook approximately 1 1/2 hours or until the meat is tender. Uncover the
pot and cook another 25 to 30 minutes, spooning some of the juices over the meat
after 15 minutes. When meat begins to fall of the bones, remove from oven.
Using a wide shallow spoon,
skim away any fat on top of the sauce and discard. Taste sauce and add salt and
pepper to taste. Sprinkle with cilantro and serve with lime wedges.
Makes 4 servings.
Spice Mixture:
1 teaspoon coarse
or sea
salt
1 teaspoon freshly-ground black
pepper
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon smoked paprika
1 teaspoon Mexican oregano, ribbed between your palms
1/2 teaspoon ground coriander
In a bowl, mix together the salt, pepper, cumin, chili powder,
smoked paprika, oregano, and coriander.
