Mexican Short Ribs Recipe

Name: Mexican Short Ribs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 English-style short ribs; 2 tablespoons oil; Salt and pepper; 1/2 small yellow onion; chopped; 1/4 medium bell pepper (any color); chopped; 2 cloves garlic; chopped; 1/2 cup beef broth; 1 cup canned tomato sauce; 3 strips orange peel without pith; 1 tablespoon ground cumin; 1 tablespoon cocoa powder; 2 teaspoons ground passilo chile; 1 teaspoon ground chipotles; 1 teaspoon ground New Mexico chile; 1/2 teaspoon dried oregano

Servings: persons

8 English-style short ribs
2 tablespoons oil
Salt and pepper
1/2 small yellow onion; chopped
1/4 medium bell pepper (any color); chopped
2 cloves garlic; chopped
1/2 cup beef broth
1 cup canned tomato sauce
3 strips orange peel without pith
1 tablespoon ground cumin
1 tablespoon cocoa powder
2 teaspoons ground passilo chile
1 teaspoon ground chipotles
1 teaspoon ground New Mexico chile
1/2 teaspoon dried oregano

1
Heat oven to 275 degrees.
2
Season the ribs with salt and pepper and heat oil in a dutch oven over medium-high heat. Brown ribs brown on all sides in batches of three. Set ribs aside.
3
Reduce heat to medium and saute onions and peppers until translucent using additional oil if needed. Add garlic and cook 1 minute longer. Increase heat to medium-high, add beef stock and deglaze pan by scraping up browned bits.
4
Stir in tomato sauce and then stir in remaining ingredients. Return ribs to pot and bring to a vigorous simmer.
5
Cover pot and place in center of oven. Cook 1 hour, taste sauce and adjust seasonings. Turn ribs over roast and cook 1 hour longer. Turn and cook 1/2 hour more.
6
At this point you can serve the ribs, but I prefer to refrigerate the pot overnight, then peel off the fat the next day and gently rewarm on the stove top.

121

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 15 ingredients. The key ingredients include: 8 English-style short ribs, 2 tablespoons oil, Salt and pepper, 1/2 small yellow onion; chopped, and more.

Yes, Mexican 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.

Mexican Short Ribs

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