Southwest Short Ribs Recipe

Name: Southwest Short Ribs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 8-ounce beef short ribs, trimmed; 1 Tbs. vegetable oil; 1 onion, diced; 3 ribs celery, chopped; 1 bay leaf; 1 clove garlic, minced; 1 jalapeno, chopped; 1 teaspoon ancho chili powder; 1/4 cup tequila; 1 cup canned crushed tomatoes; 1 cup light beer; 1/2 lime, juiced; Fresh cilantro, chopped

Servings: persons

4 8-ounce beef short ribs, trimmed
1 Tbs. vegetable oil
1 onion, diced
3 ribs celery, chopped
1 bay leaf
1 clove garlic, minced
1 jalapeno, chopped
1 teaspoon ancho chili powder
1/4 cup tequila
1 cup canned crushed tomatoes
1 cup light beer
1/2 lime, juiced
Fresh cilantro, chopped

1
Preheat the oven to 325.
2
Heat the oil in a large stockpot or dutch oven. Season the ribs with salt and 1 tsp. pepper, then cook in batches - being careful not to crowd the pan - until browned on all sides (3 to 4 minutes per side). Transfer the ribs to a platter and repeat with the remaining ribs. Pour off all but a thin layer of fat from the pan.
3
Add the onions and celery to the pan. Season with a pinch of salt. Cook, stirring and scraping up any browned bits on the bottom of the pan, until the vegetable are soft, 6 to 8 minutes. Add bay leaf, garlic, jalapeno, and chile powder. Cook for 1 minute.
4
Deglaze the pot with tequila, stirring to scrape up any browned bits on the bottom of the pot. Cook for 1 minute, or until reduced to about 2 Tbs.
5
Add all the ribs back into the pot. Pour the tomatoes and beer and 1 cup water over the ribs. Bring the liquid to a simmer, cover, and put the pot in the oven. Cook, turning the ribs occasionally, until they are fork tender, about 3 hours.
6
Transfer the ribs to a serving platter or dish. Let the sauce and solids sit in the pot for a few minutes to cool and with a shallow spoon, skim off as much of the fat as possible from the surface. Season the sauce to taste with salt and pepper, and stir in the lime juice. Sprinkle with chopped cilantro.

509

kcal

Calories

Fat

Carbs

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 13 ingredients. The key ingredients include: 4 8-ounce beef short ribs, trimmed, 1 Tbs. vegetable oil, 1 onion, diced, 3 ribs celery, chopped, and more.

Yes, Southwest 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!

Southwest Short Ribs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions