Braised Beef Short Ribs Recipe

Name: Braised Beef Short Ribs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/4 pounds meaty beef short ribs; Kosher salt and freshly ground black pepper; 1 tablespoon vegetable oil; 12 ounces dark beer or India pale ale (preferably Sierra Nevada); 5 small tomatoes, blackened (page 164) and chopped; 2 tablespoons tomato paste; 2 canned chipotle chiles; 1 tablespoon tamarind paste (page 164); 3 cloves garlic, dry-roasted (page 158); 2 teaspoons grated orange zest; 1 1/2 tablespoons firmly packed dark brown sugar; 2 sticks canela (or 1 stick cinnamon); 1 bay leaf; 1/4 teaspoon ground allspice; Sprig of thyme; 4 cups concentrated low-sodium beef stock; 8 (5 1/2-inch) soft white corn tortillas (page 13), for serving; Garnish: Caramelized white onions or thinly sliced red onions

Servings: persons

2 1/4 pounds meaty beef short ribs
Kosher salt and freshly ground black pepper
1 tablespoon vegetable oil
12 ounces dark beer or India pale ale (preferably Sierra Nevada)
5 small tomatoes, blackened (page 164) and chopped
2 tablespoons tomato paste
2 canned chipotle chiles
1 tablespoon tamarind paste (page 164)
3 cloves garlic, dry-roasted (page 158)
2 teaspoons grated orange zest
1 1/2 tablespoons firmly packed dark brown sugar
2 sticks canela (or 1 stick cinnamon)
1 bay leaf
1/4 teaspoon ground allspice
Sprig of thyme
4 cups concentrated low-sodium beef stock
8 (5 1/2-inch) soft white corn tortillas (page 13), for serving
Garnish: Caramelized white onions or thinly sliced red onions

1
Season the meat evenly on both sides with salt and pepper.
2
In a braising pan with high sides, heat the oil over high heat.
3
Add the ribs to the pan and sear on all sides until browned, about 1 minute per side.
4
Pour in the beer and add the tomatoes to deglaze the pan.
5
Cook, stirring, for 2 minutes.
6
Add the tomato paste, chiles, tamarind paste, garlic, orange zest, brown sugar, canela, bay leaf, allspice, thyme, and beef stock.
7
Decrease the heat to low, cover the pan, and simmer until the meat can easily be pulled from the bone with your fingers, about 4 1/2 hours.
8
Dont overcook the ribs, or the meat will be mushy.
9
Shred the meat and serve immediately or keep warm in the pan until ready to serve.
10
To serve, lay the tortillas side by side, open face and overlapping on a platter.
11
Divide the filling equally between the tortillas and top with onions and salsa.
12
Grab, fold, and eat right away.
13
Or build your own taco: lay a tortilla, open face, in one hand.
14
Spoon on some filling, top with onions and salsa, fold, and eat right away.

898

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 1/4 pounds meaty beef short ribs, Kosher salt and freshly ground black pepper, 1 tablespoon vegetable oil, 12 ounces dark beer or India pale ale (preferably Sierra Nevada), and more.

Yes, Braised Beef Short Ribs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Braised Beef Short Ribs

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