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Mexican Short Ribs | Mommy's Home Cooking

Mexican Short Ribs

Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 45 minutes
Servings 4
Author Oriana Romero


  • 1/4 cup taco seasoning
  • 1/4 cup brown sugar
  • 1/2 cup tomato sauce
  • 2 chilies chipotle in adobo sauce, pureed
  • 6 beef short ribs
  • 2 tablespoon oil for searing
  • 1 large head of garlic cut in half horizontally
  • 3/4 cup red wine
  • 1 1/2 cup beef stock
  • Cilantro leaves to garnish


  • Combine taco seasoning, brown sugar, tomato sauce, and pureed chillies in a large mixing bowl. Add ribs and coat with sauce. Cover and refrigerate to marinate for at least 2 hours. Reserve marinade.
  • Preheat the oven to 325ΒΊ F.
  • Heat oil in a 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.