Mexican Short Ribs Recipe

Recipe By Slurrp

Mexican Short Ribs are a flavorful and tender dish that combines the rich flavors of beef with the bold spices of Mexican cuisine. The short ribs are slow-cooked until they are fall-off-the-bone tender, and the sauce is packed with smoky chipotle peppers, tangy lime juice, and aromatic spices. This dish is perfect for a cozy dinner or a special occasion, and it pairs well with rice, tortillas, or roasted vegetables.

5
27 Rating -
Rate
Non Vegdiet
3hr total
30minsPrep
2hr 30minsCook
3hr total
30m.Prep
2hr 30m.Cook
Mexican Short Ribs
plan
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ingredients serve

Ingredients for Mexican Short Ribs Recipe

  • 1/2 pound Beef Short Ribs
  • As required Salt And Pepper, To Taste
  • 0.33 tablespoon Vegetable Oil
  • 0.17 Onion, Diced
  • 1/2 cloves Cloves Garlic, Minced
  • 0.33 No.s Jalap S, Seeded And Diced
  • 0.33 tablespoon Tomato Paste
  • 0.33 Chipotle Peppers In Adobo Sauce, Minced
  • 0.17 teaspoon Ground Cumin
  • 0.17 teaspoon Dried Oregano
  • 0.08 teaspoon Ground Cinnamon
  • 0.33 cup Beef Broth
  • 0.33 Juice Limes
  • as per your need Fresh Cilantro, For Garnish

Directions: Mexican Short Ribs Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 325°F (163°C).
  • STEP 2.Season the short ribs with salt and pepper.
  • STEP 3.Heat oil in a large oven-safe pot or Dutch oven over medium-high heat.
  • STEP 4.Add the short ribs and sear them on all sides until browned.
  • STEP 5.Remove the short ribs from the pot and set them aside.
  • STEP 6.In the same pot, add onions, garlic, and jalapenos. Sauté until softened.
  • STEP 7.Add tomato paste, chipotle peppers, cumin, oregano, and cinnamon. Cook for 1-2 minutes.
  • STEP 8.Pour in beef broth and lime juice. Stir well to combine.
  • STEP 9.Return the short ribs to the pot, making sure they are submerged in the liquid.
  • STEP 10.Cover the pot with a lid and transfer it to the preheated oven.
  • STEP 11.Braise the short ribs for 2.5-3 hours, or until they are tender and easily pull apart.
  • STEP 12.Remove the pot from the oven and let the short ribs rest for a few minutes.
  • STEP 13.Skim off any excess fat from the surface of the sauce.
  • STEP 14.Serve the Mexican short ribs with the sauce spooned over the top.
  • STEP 15.Garnish with fresh cilantro and serve with rice, tortillas, or roasted vegetables.

Cooking Tips

  • For extra depth of flavor, marinate the short ribs in the spice mixture overnight.
  • If you prefer a spicier dish, add more chipotle peppers or a pinch of cayenne pepper.
  • To make the dish ahead of time, refrigerate the cooked short ribs in the sauce overnight. Reheat gently before serving.
  • Leftover short ribs can be stored in an airtight container in the refrigerator for up to 3 days.
  • The sauce can be frozen for up to 3 months. Thaw in the refrigerator before reheating.

Storage and Serving

  • Leftover short ribs can be stored in an airtight container in the refrigerator for up to 3 days.
  • The sauce can be frozen for up to 3 months. Thaw in the refrigerator before reheating.
  • Serve the Mexican short ribs with rice, tortillas, or roasted vegetables for a complete meal.
  • Garnish with fresh cilantro for added freshness and flavor.
Nutrition
value
686
calories per serving
46 g Fat61 g Protein6 g Carbs3 g FiberOther

Current Totals

  • Fat
    46g
  • Protein
    61g
  • Carbs
    6g
  • Fiber
    3g

MacroNutrients

  • Carbs
    6g
  • Protein
    61g
  • Fiber
    3g

Fats

  • Fat
    46g

Vitamins & Minerals

  • Calcium
    51mg
  • Iron
    7mg
  • Vitamin A
    881mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    15mg
  • Vitamin B6
    1mg
  • Vitamin B9
    60mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    55mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    100mg
  • Manganese
    < 1mg
  • Phosphorus
    595mg
  • Selenium
    37mcg
  • Zinc
    13mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp