These Mexican Short Ribs are what I call comfort food at its best!! Easy to make and absolutely delicious. A little bit sweet, a little bit spicy and a whole lot of yum!
Happy Monday my friends!!
Did you read the BIG FAT NEWS yet? YAY… Mommyhood’s Diary is now Mommy’s Home Cooking!! This is something I had wanted to do for a long time so I finally did it. Read all the details here.
Having said that…let’s go back to business!
My first recipe as Mommy’s Home Cooking could not be more perfect! This Mexican Short Ribs are pure melt-in-your-mouth goodness.
Short ribs can be a little bit intimidating at fist. They’re a tough cut of meat. But you won’t believe how tender, buttery, and delicious they turn out after a few hours of braising. Yes, I said a few hours, but they are 100% worth it.
If you don’t want to turn your oven on during the hot Summer days, you can also make these in the slow cooker. Just make sure to brown the ribs before transfer to a crock pot to finish cooking (on low for 6-8 hours).
Either way, these beef short ribs are a delicious and hearty meal for a lazy Sunday dinner!!
- 1/4 cup taco seasoning
- 1/4 cup brown sugar
- 1/2 cup tomato sauce
- 2 in chilies chipotle adobo sauce pureed
- 6 beef short ribs
- 2 tablespoon oil for searing
- 1 in large head of garlic cut half horizontally
- 3/4 cup red wine
- 1 1/2 cup beef stock
- leaves Cilantro to garnish
Combine taco seasoning, brown sugar, tomato sauce, and chillies. Add ribs and coat with sauce. Cover and refrigerate to marinade for at least 2 hours. Reserve marinade.
Preheat the oven to 325º F.
Heat oil in an cast iron skillet over medium heat. Sear ribs for 5 – 8 minutes, or until brown on all sides.
Add halved garlic heat, cut side down, and reserved marinade, Pour wine, scraping up the bits at the bottom. Bring to a boil and cook for 3-5 minutes to reduce. Add beef stock, basting the ribs with the juices.
Cover skillet with foil and cook in the preheated oven for 2 - 3 hours, basting occasionally, or until the meat is tender and falling away from the bone. Uncover and cook for 15 – 30 minutes, basting the juices one more time.
When ready to serve transfer the ribs to a serving dish. Spoon off any excess fat from the cooking juices and then strain it through the sieve. Squeeze garlic out of their skins and pass through a sieve. Mix cooking juices and garlic and pour sauce over the ribs.
Garnish with cilantro and serve with lime- cilantro rice, if desired.