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Mexican short ribs recipe.
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5 from 2 votes

Mexican Short Ribs

These outrageously tender Mexican short ribs are slowly braised in a boldly seasoned sauce that infuses every bite with bold flavor.
Prep Time5 minutes
Cook Time2 hours 30 minutes
Total Time2 hours 35 minutes
Course: Entree
Cuisine: Mexican
Servings: 6
Calories: 362kcal

Equipment

Ingredients

  • 6 beef short ribs Approximately 3 pounds*
  • 2 tablespoons cooking oil
  • 1 ½ cup low sodium beef broth
  • ½ cup tomato sauce
  • 2 limes juiced
  • 2 tablespoons chopped chipotle peppers in adobo sauce
  • 3 garlic cloves smashed
  • 1 tablespoon kosher salt
  • 1 tablespoon brown sugar
  • 2 teaspoons smoked paprika
  • 2 teaspoons ground cumin
  • 1 teaspoon oregano
  • ½ teaspoon fresh black pepper

Instructions

  • Preheat oven to 325 degrees.
  • Trim excess fat from the short ribs, leaving some to flavor the braising liquid.
  • Add cooking oil to your Dutch oven and place it over medium-high heat on your stove top. Once the oil is shimmering add the short ribs and brown the meat on all sides.
  • Once the meat has been properly seared, deglaze the bottom of the pot by adding a couple splashes of beef broth and scrape any burnt on bits off the bottom with a wooden spoon.
  • Add the remainder of the beef broth, tomato sauce, lime juice, chipotle peppers in adobo sauce, garlic, and seasonings - which include salt, brown sugar, smoked paprika, cumin, oregano, and black pepper.
  • Cover the Dutch oven with the lid and place it in the oven for 2 ½ hours. The meat should be completely tender and come apart when pulled with a fork.
  • Remove from the oven and serve whole with braising liquid on the side to be used as desired. Alternatively, these tender ribs can be shredded in the braising liquid to serve as tacos.

Notes

*Bone-in short ribs will weigh more than boneless, but both will work equally well. Typically these are sold in 4" pieces. You want enough to cover the bottom of your Dutch Oven in a single layer, which should be approximately 6 ribs.
You will get the best sear if you pat your meat dry with a paper towel prior to adding them to the hot oil.
Fresh cilantro or green onions make a good garnish.
 
 

Nutrition

Calories: 362kcal | Carbohydrates: 8g | Protein: 33g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 1554mg | Potassium: 844mg | Fiber: 2g | Sugar: 4g | Vitamin A: 693IU | Vitamin C: 8mg | Calcium: 42mg | Iron: 5mg