Mexican Style Braised Short Ribs are a culinary delight that brings the rich flavors of Mexican cuisine to the table. This dish transforms tough cuts of beef into fork-tender pieces, infused with a symphony of spices and aromatic ingredients. Originating from traditional braised beef recipes, this dish is a perfect example of how slow-cooking can elevate simple ingredients into something extraordinary. The combination of chipotle peppers, garlic, and red wine creates a savory sauce that envelops each rib, making it a comforting and hearty dinner option.
Ingredients
Scale:
4 lbs beef short ribs
Salt and pepper, to taste
2 tablespoons olive oil
1 large onion, diced
4 cloves garlic, minced
2 chipotle peppers in adobo sauce, minced
1 teaspoon ground cumin
1 teaspoon smoked paprika
2 cups beef broth
1 cup red wine (preferably a dry variety)
1 tablespoon tomato paste
1 bay leaf
Chopped fresh cilantro (for garnish)
Lime wedges (for garnish)
Instructions
Preheat your oven to 300°F (150°C).
Season the short ribs generously with salt and pepper on all sides.
In a large, oven-safe pot or Dutch oven, heat the olive oil over medium-high heat.
Once hot, add the short ribs in batches, browning them on all sides, about 3-4 minutes per side. Remove and set aside.
In the same pot, add the diced onion and sauté until translucent, approximately 5 minutes.
Add minced garlic and cook for an additional minute until fragrant.
Stir in the minced chipotle peppers, cumin, and smoked paprika; cook for 1-2 minutes.
Deglaze the pot with red wine, scraping up any browned bits from the bottom, and let it simmer for 3-4 minutes.
Add the beef broth, tomato paste, and bay leaf; stir well to combine.
Return the short ribs to the pot, ensuring they are submerged in the liquid.
Cover the pot with a lid and transfer it to the oven. Braise for 3-4 hours, or until the meat is fork-tender.
Once cooked, remove from the oven and let the short ribs rest for about 15 minutes before serving.
