Description
Tender and flavorful Mexican beef short ribs slow-baked in a smoky chipotle tomato sauce, infused with Mexican spices and citrus. This dish results in fall-apart tender meat perfect for serving with rice, tacos, or mashed potatoes, offering a fiery and comforting meal.
Ingredients
Scale
Beef Ribs
- 2.4 kg beef short ribs, bone in (around 8 pieces, 10oz/300g each)
- 1 tbsp salt, separated
- 2 tsp black pepper
- 2 tbsp olive oil
Chipotle Sauce
- 1/2 cup Chipotles in Adobo (chipotles and sauce, about half a 220g/7oz can)
- 28 oz / 800g can crushed tomato (or tomato passata / tomato puree)
- 4 garlic cloves, minced
- 1 large onion, diced
- 1 tbsp cumin powder
- 3 dried bay leaves (or 5 fresh)
- 4 tsp dried oregano
- 2 oranges (or 1 cup orange juice)
To Serve
- Fresh coriander/cilantro leaves
- Lime wedges
Instructions
- Preheat Oven: Preheat your oven to 180°C (356°F) and position the shelf in the middle of the oven for even cooking.
- Prepare Chipotle Puree: Blend the chipotles in adobo with the canned crushed tomato until smooth, creating the smoky chipotle puree base for the sauce.
- Season the Beef: Pat the beef short ribs dry with paper towels, then generously season all sides with half a tablespoon of salt and the black pepper.
- Sear the Beef: Heat olive oil in a heavy-based, large frying pan over high heat. In batches, add the ribs and sear on all sides until nicely browned but not cooked through, about 4 minutes total. Transfer the browned ribs into a roasting dish with a lid.
- Sauté Aromatics: If the pan looks dry, add a splash of oil. Quickly sauté the minced garlic for 15 seconds until fragrant, then add the diced onion and cook for 3 minutes until beginning to brown.
- Simmer Sauce: Add the chipotle puree, cumin powder, bay leaves, oregano, orange juice (or fresh oranges), and the remaining 1/2 tbsp salt to the pan. Bring the mixture to a simmer while scraping the pan’s browned bits into the sauce. Let cook for 1 minute to meld flavors.
- Combine Sauce and Beef: Pour the simmered sauce over the ribs in the roasting dish, ensuring the ribs are well coated.
- Bake Covered: Cover the roasting dish with its lid or tightly with a double layer of foil and bake for 1 1/2 hours, allowing the ribs to tenderize slowly.
- Bake Uncovered: Remove the lid or foil and return the dish to the oven. Bake uncovered for an additional 45 minutes to 1 hour until the beef is fall-apart tender and the sauce has thickened and darkened beautifully.
- Rest and Garnish: Let the ribs rest for 5 minutes after baking. Garnish with fresh coriander/cilantro leaves and serve with lime wedges on the side for added brightness.
- Serving Suggestions: These fiery ribs pair wonderfully with Mexican green rice with corn, in tacos, burritos, or over mashed potatoes for a hearty meal.
Notes
- Note 1: Using chipotles in adobo adds a smoky heat to the sauce; adjust the quantity if you prefer milder heat.
- Note 2: Bone-in beef short ribs around 10 oz each work best for tender, flavorful results.
- Note 3: Pureeing the chipotles and tomato together ensures a smooth, well-integrated sauce.
- For best flavor, use freshly squeezed orange juice if fresh oranges are not available.
- Ensure the roasting dish is covered tightly during initial baking to retain moisture and promote tender meat.
