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How to Cook Short Ribs Recipe

  • Author: Adriana Iturralde
  • Total Time: 4 hrs
  • Yield: 6- 8 person 1x

Description

 The short ribs are a popular beef cut known for their rich, meaty flavor and tender texture. They can cook in various ways, including in the oven, slow cooker, or grill. In my post, I‘ll show you the best technique that I found in how to cook short ribs recipe, as well as some delicious seasonings, sauces, and sides.

Ingredients

Units Scale



  • 3 oz of dried Chile Guajillo



  • 6 – 8 lbs of beef short ribs with bone or 2 pieces per person



  • 2 Tablespoon of olive oil



  • 1 tsp of salt



  • 1 tsp of black pepper



  • 1 tbsp of Cumin



  • 1 bottle of beer



Instructions



  1. Preheat oven to 350F



  2. Remove the seeds and strings from all the guajillo peppers. 



  3. Heat a Dutch oven enamel cast iron pot over medium heat until hot, then toast the guajillo peppers in the pan, stirring constantly, until they darken. This will only take about 30–45 seconds. Try not to let them get black, which can make them bitter. Remove to a plate.



  4. Season the ribs with salt and pepper and place them in the hot pot to brown. Do it in parts, all the ribs do not fit in the pot. Remove a plate.



  5. When you have finished browning the ribs. In the same pot, place the onion with the crushed garlic cloves and fry for about 5 minutes or until the onion crystallizes. Don‘t let the garlic burn



  6. Add the chile guajillo back to the pot with the onion, and garlic. Stir well. Add a bottle of Mexican beer. Bring to a simmer for 7 minutes or until everything is softened.



  7. Put the mix in a blender or food processor. Add the cumin, the teaspoon of salt, black pepper, and water. Blending until completely smooth.



  8. Pour the pureed sauce back into your dutch oven pot. Add the ribs and any accumulated juices into the sauce and give it a stir to combine.



  9. Cover the pot and bake in the oven for 2–3 hours, or until the meat is tender and shreds easily. If the bone comes off on its own before this time, it is a sign that your ribs are ready.



  10. You will need to give the pot a stir about once an hour.



  11. Taste the sauce to adjust any of the seasonings. Re–combine the meat and sauce.



  12. The ribs are ready to be served.



  13. I served them on a bed of cauliflower puree.



Equipment

Notes



  • My ribs took 4 hours and half in the oven. However, it can take less time. 



  • If your sauce seems to be getting too thick you can add a bit more beer or water to thin it as it cooks.



  • Use a silicone spatula to scrape the sides of the pan down because the chili sauce has a tendency to burn towards the end of the cooking if it is splattered on the pan.



  • If you can use this recipe in different ways. 



  • Remove the ribs and shred them with two forks and get a casual Mexican Short Ribs Taco with Chile Guajillo Recipe or Short ribs Arepas Mexican Style Recipe. 



  • Prep Time: 30 mins
  • Cook Time: 3 1/2
  • Category: Dinner Recipe
  • Cuisine: Mexican

Keywords: Mexican, beef, cinco de mayo, tortillas, short ribs, tacos, arepas, short ribs, Chile, Chile Guajillo, spicy, dinner, lunch,

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