Mexican short ribs are braised with onions, tomatoes, Poblano peppers and aromatic spices until they’re fall apart tender. Cooked slowly in a rich tomato sauce spiked with poblano peppers, this is an easy to make recipe. Comfort food with a feisty attitude.
And if you’re looking for more special beef dinner recipes, don’t miss this recipe for Slow Cooker Beef Tips with Gravy. Luscious … rich …. easy.
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The Pleasure Of Beef Short Ribs
If you’ve never had short ribs, you’re missing out on one of life’s great culinary pleasures. And adding a simple blend of spices, turns traditional short ribs into Mexican Short Ribs.
Short ribs are easy to make. They’re a tough piece of meat, so require a long slow roast in the oven. Searing the ribs before roasting in the oven imparts an extra layer of golden crusty flavor.
Once they hit the oven, they’re ready to soak up any flavors you’ve added to the braising liquid.
And with bone-in, you even have a built in handle for your eating pleasure. But you won’t need it. When braised and slow cooked, the meat becomes fall off the bone tender.
Thanks to Rick Bayless for this easy oven short ribs recipe.
Its incredible with flavor, melt in your mouth, fall off the bone beefy experience.
You’re fall in love with Mexican short ribs instantly. Let’s take a look.
What Are Short Ribs?
Short ribs come from the beef chuck section. When the animal is cut into sections, the first 5 rib bones are short ribs, therefore those ribs are left with the chuck section instead of the rib section. Since they are short bones, they’re not good candidates for steaks. The meat between those bones are muscles that are used heavily, therefore not a tender meat, but good with beefy flavor.
Short ribs come in two different cuts. English cut, which are short square pieces of bone and meat. The Flanken cut, where the ribs are cut into strips.
For this recipe we’ll use the English cut.
What Is Braising?
Braising is simple two step process where meat is seared until it’s well browned on both or all sides. It’s then partially submerged in liquid, routinely ½ way up the side of the meat. The meat is then slow-cooked at a moderately low temperature until the meat becomes very tender. Braising is my favorite way to cook meat during the cold months. The aroma that fills the house is intoxicating, and its classic comfort food at its best.
Ingredients You’ll Need
- Short Ribs: English cut.
- Onion
- Canned Chopped Tomatoes
- Poblano Peppers
- Lard
- Garlic
- Tomato Paste
- Spices: Marjoram and Thyme
Chef’s Secret: Tomato paste is an MVP in the kitchen. The long cooking time used to make tomato paste gives it a concentrated sweet rich flavor. Just a dollop can add a subtle burst of robust flavor and body into just about any soup or tomato based pasta sauce. Add tomato paste at the beginning of the cooking process to add another layer of flavor. It’s a brilliant little trick.
Ingredient Substitutions and Swaps
- Short Ribs: Flanken Cut
- Poblano Peppers: It only takes about 5 minutes to roast each poblano pepper. If you’re looking for a quicker fix, purchase canned peppers. I’d suggest whole chiles, which can then be cut into strips.
- Tomatoes: If you’re in the middle of fresh tomato season, substitute 2 pounds of fresh tomatoes.
- Lard: Use Crisco shortening or vegetable oil.
- Marjoram: Substitute Mexican Oregano in place of Marjoram. It’s related to Marjoram and It’s peppery, grassy, earthy flavor is a good compliment for Mexican Food.
Step by Step Instructions, It’s Easy
- Step 1: Roast the poblanos directly over a gas flame or on a baking sheet 4 inches from broiler. Turning regularly until all sides are blistered and blackened. Cover with a kitchen towel for 5 minutes and then remove most of the skin with your hands. Cut off the tops, split the peppers open and remove any seeds and veins.
- Step 2: In a medium large Dutch oven, heat the lard on medium high. Lay in the beef short ribs in a single uncrowded layer, working in batches if necessary. When richly browned on one side, about 5 minutes, turn them over and brown the other side 3 – 5 minutes.
- Step 3: Remove the short ribs to a plate. Add the onion and cook, stirring frequently, until golden. About 7 minutes. Add the garlic and stir for one minute.
- Step 4: Add the tomatoes and the dried herbs and cook until soft, about 3 minutes.
- Step 5: Stir in the strips of roasted poblano peppers.
- Step 6: Nestle the short ribs into the tomato mixture. Spoon some of the mixture over the ribs, cover and bake 1 ½ – 2 hours or until meat is fork tender.
Short ribs are rich in marbling (fat), and come with a deep beefy flavor similar to chuck roast. They’re a treat for anyone who loves beef. Due to the toughness of the meat, short ribs require a long slow braise, which is perfect to bring out it’s rich beef flavor.
Yes. Follow the instructions through step 4. Add the sauteed onions to the crockpot, then stir in herbs and tomatoes. Top the tomatoes with the poblano pepper strips and nestle the browned short ribs into the mixture. Cook on low for 6 – 8 hours or until meat is tender.
With a slow braising time of about 2 ½ hours, they most surely will be cooked through. However, use a fork and test the meat. When you insert the fork the meat should separate easily. Done!
Tips for Success
- Don’t skip searing the short ribs. This is a crucial step in getting the most flavor out of this meal. Searing creates what is technically called Maillard reaction. Maillard reaction is the process where a crust is created, creating flavor and sealing in juices.
- Break Down Those Tomatoes: Some canned chopped tomatoes can come in pretty large pieces. Once I start cooking the tomatoes, I like to take a potato masher and gently press down on the tomatoes to help break them down.
Storage and Reheating
Store any leftover Mexican short ribs with the sauce in an airtight container in the refrigerator. They will last 4 days. To reheat, place the ribs with the sauce in a medium sauce pan. Reheat on medium low until the sauce is bubbly and the meat heated through.
How To Serve It
Serve Mexican short ribs over yellow Spanish rice. The color combo of the rich dark beef on the rice makes for a nice presentation. I like to buy a pre-seasoned packet at the store. You can find it on the Mexican food aisle.
Or try serving them over Poblano Mashed Potatoes, or this plain Oven Baked Rice.
Looking for taco ideas? Make Mexican Short Rib Tacos. Using two forks, shred the meat from the bone and place some of the shredded meat into a taco shell. Top with a little bit of the sauce and sprinkle with cotija, a Mexican crumbling cheese. Yummo!
Mexican Short Ribs Recipe
More Braised Beef Recipes
- Bucatini Pasta with Short Ribs and Capers
- Jacques Pepin’s Braised Beef Stew
- Braised Beef Tacos with Red Cabbage Slaw
And if you’re looking for more Mexican Recipes, don’t miss my Mexican Southwest Category. You’ll find a ton of spicy fun ideas. And the most popular recipe in that category, Colorado Green Chili.
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Mexican Short Ribs
Ingredients
- 5 medium poblano chiles 1 pound
- 2 tablespoon lard
- 2 pounds beef short ribs bone in, trimmed of excess fat
- 1 teaspoon kosher salt
- 1 large onion Yellow or sweet onion, sliced
- 4 clove garlic chopped
- 31 ounces canned tomatoes undrained, or two pounds fresh tomatoes, chopped
- 1 teaspoon Salt
- 1 teaspoon dried thyme or two sprigs fresh
- 1 teaspoon dried marjoram or two springs fresh
Instructions
- Roast the poblanos directly over a gas flame or on a baking sheet 4 inches from broiler. Turning regularly until all sides are blistered and blackened. Cover with a kitchen towel for 5 minutes and then remove most of the skin with your hands. Do not rinse away the flavor with tap water. Tear the chiles open and remove the seeds and any large veins. Slice into ¼ inch strips.
- Heat oven to 325 degrees.
- In a medium large Dutch oven, heat the lard on medium high. Lay in the short ribs in a single uncrowded layer. Salt the short ribs. Richly brown on each side, about 3 – 5 minutes per side. Remove to a plate and remove all but about 2 tablespoons of the oil.
- Set the pot back on the stove and reduce heat to medium. Add the onion and cook, stirring frequently, until golden. About 7 minutes. Add the garlic and stir for one minute or until fragrant.
- Add the tomatoes and the dried herbs and cook until soft, about 3 minutes. Stir in the strips of roasted poblano peppers.
- Nestle the short ribs into the tomato mixture. Spoon some of the mixture over the ribs, cover and bake 1 ½ – 2 hours or until meat is fork tender.
- Using a large spoon, remove the meat to a warm serving plate. Tip the Dutch oven to remove the fat from the tomato mixture. Taste the sauce and season with additional salt if needed. Stir well.
- To serve, spoon a rib into a serving of Mexican Yellow Rice (or mashed potatoes) Spoon some of the tomato/poblano sauce around the ribs.
Notes
- Don’t skip searing the short ribs. This is a crucial step in getting the most flavor out of this meal. Searing creates what is technically called Maillard reaction. Maillard reaction is the process where a crust is created, creating flavor and sealing in juices.
- Break Down Those Tomatoes: Some canned chopped tomatoes can be cut in pretty large pieces. Once I start cooking the tomatoes, I like to take a potato masher and gently press down on the tomatoes to help break them down.
Nutrition
Mexican Braised Short Ribs … They’re what’s for dinner
Why Trust These Recipes? Lea Ann Brown has lived, worked and played in Colorado for 45 years. She has immersed herself in the Colorado Culinary space, is a Culinary School Graduate and publishes her Colorado food Blog, Cooking On The Ranch.
They look delicious Chef
Hi! At what point do the roasted, sliced poblanos hop back into the party? Are they braised with the tomato sauce and ribs? Perhaps they’re to save for the platter?
Beautiful table, delicious food, great friends and basketball – wow!
I can’t wait to try your Spring Spinach Salad and please, please, please talk Carol into posting the recipe for the Famous Cream Cheese Flan!
It was a great meal…too bad the Nuggets lost that one.