These Mexican short ribs are braised until falling apart and so easy to prepare. Cooked slowly in a rich, chipotle spiked sauce, these meltingly tender beef short ribs are flavour packed.
For best results, always weigh ingredients where a weight is provided
Equipment
Large dutch oven
Instructions
Preheat the oven to 180C (160C fan) / 350F.
Trim visible excess fat from the top of the ribs.
On the stove top, in a dutch oven or large oven safe braiser pan, heat 1 tablespoon of vegetable oil over medium-high heat.
Add the ribs in 2-3 batch, browning all over - they don’t need to be cooked through, just sealed and browned.
Set the ribs aside and add the remaining sauce ingredients except the lime juice to the pan - the beef stock, tomatoes, chipotle in adobo, vinegar, garlic, onion, salt, cumin, oregano and sugar. Mix it all together then add the beef ribs back and turn to coat them in the sauce.
Bake for 2 hours, uncovered, or until falling off the bone, turning the ribs over after 1 hour.
Cover the pan (with lid or aluminium foil) and bake a further 30 mins or until the meat shreds easily.
When the ribs are ready, remove them from the pot and transfer to a warm plate. Cover with aluminium foil.
The sauce should be reduced to almost a paste. Tip the pan to one side and use a spoon to scoop out the excess oil and discard.
Add ½ cup of hot water and 1 tablespoon lime juice and stir through. Taste and add the remaining lime juice if you want a little more tang.
Serve ribs whole and spoon over the sauce or shred them and mix the meat through the sauce.
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Notes
I use a standard Australian 20ml tablespoon (equal to 4 teaspoons worldwide). Many countries use a 15ml tablespoon - check yours before measuring.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.