This is a very tasty and comforting Beef Short Ribs dish to serve on cold, blistery winter nights. The Southwest/Mexican flavors are a very fresh and new way to cook braised ribs. If you have never had beef ribs before, you are missing out on one of life’s great pleasures. I like to served these ribs with Orzo with Fresh Rosemary and Lemon.
This very tender and delicious recipe, comments, and photo were shared with my by Karen Calanchini, Food Stylist and Photographer, of Redding, CA.
More delicious Beef Recipes using various cuts of beef.
- 8 beef short ribs, trimmed of excess fat
- 2 tablespoons olive oil
- 1 large onion, chopped
- 8 garlic cloves, chopped
- 1 (14-ounce) can fire-roasted diced tomatoes
- 1/2 cup dry red wine (such as merlot or Shiraz)
- 1/2 cup lime juice, freshly-squeezed
- 1 cup chicken stock or broth
- 3 Hatch chile Peppers, blistered, skin and seed pods removed, and rough chopped (or use any green chile pepper of your choice)*
- Coarse salt or sea salt and freshly-ground black pepper, to taste
- Cilantro leaves
- Lime wedges
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 saut stirring occasionally, until softened. Add garlic and saut1 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.
In a bowl, mix together the salt, pepper, cumin, chili powder, smoked paprika, oregano, and coriander.
* Learn how to use Hatch Chile Peppers.