Mexican Beef Short Ribs Recipe

Name: Mexican Beef Short Ribs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 None head cabbage, thinly sliced; 1 bunch baby radishes, thinly sliced; 1/2 cup small cilantro sprigs; 2 tbsp lime juice; None None FOR THE MEXICAN BEEF SHORT RIBS; 2 tbsp olive oil; 2 None long green chili peppers, seeded and finely chopped; 3 cloves garlic, finely chopped; 1 tsp ground cumin; 1 tsp ground coriander; 1/2 tsp ground allspice; 2 1/4 lbs beef short ribs on the bone, cut into sections; 3 cups chicken stock; 1 can (15 oz) diced tomatoes; 1 tbsp brown sugar; 1 tbsp red wine vinegar; 1 tbsp lime juice, plus wedges, to serve

Servings: persons

1/4 None head cabbage, thinly sliced
1 bunch baby radishes, thinly sliced
1/2 cup small cilantro sprigs
2 tbsp lime juice
None None FOR THE MEXICAN BEEF SHORT RIBS
2 tbsp olive oil
2 None long green chili peppers, seeded and finely chopped
3 cloves garlic, finely chopped
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground allspice
2 1/4 lbs beef short ribs on the bone, cut into sections
3 cups chicken stock
1 can (15 oz) diced tomatoes
1 tbsp brown sugar
1 tbsp red wine vinegar
1 tbsp lime juice, plus wedges, to serve

1
For the slaw, combine all ingredients in a bowl. Season to taste. Refrigerate until ready to serve.
2
For the short ribs, heat oil in a large, heavy-bottomed saucepan on medium heat. Saute chili pepper, garlic and spices for 1 min or until fragrant.
3
Add short ribs, stock and tomato. Bring to a boil. Reduce heat to low; simmer, covered, for 1 hour.
4
Preheat the oven to 350u00b0F. Using tongs, transfer ribs to a large baking pan.
5
Add sugar and vinegar to tomato mixture in saucepan. Bring to a boil on high heat. Cook for 10-15 mins or until reduced by two-thirds. Pour over ribs.
6
Bake ribs for 25-30 mins, turning halfway, until meat is very tender and lightly caramelized. Drain off excess fat.
7
If desired, separate meat from bones, and return to sauce. Stir in lime juice. Serve with slaw and lime wedges.

1068

kcal

Calories

Fat

Carbs

125

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 1/4 None head cabbage, thinly sliced, 1 bunch baby radishes, thinly sliced, 1/2 cup small cilantro sprigs, 2 tbsp lime juice, and more.

Yes, Mexican 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.

That's it — enjoy your meal!

Mexican Beef Short Ribs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions