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.
Beef Short Ribs with Lime and Chile Sauce Recipe: https://whatscookingamerica.net/KarenCalanchini/BeefShortRibs.htm