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    Home > Main Courses > Main Dishes Beef > Braised Mexican Short Ribs

    Braised Mexican Short Ribs

    Published: Nov 15, 2022 by Lea Ann Brown · This post may contain affiliate links

    Jump to Recipe Print Recipe

    Mexican short ribs are braised with onions, tomatoes, Poblano peppers and aromatic spices to create an exciting meal. Easy to make, this is comfort food with a feisty attitude.

    Mexican Short Ribs served over yellow rice.

    Table of contents

    • The Pleasure Of Beef Short Ribs
      • What Are Short Ribs?
    • Ingredients You’ll Need
      • Ingredient Substitutions and Swaps
    • Step by Step Instructions, It’s Easy
    • Tips for Success
    • Storage and Reheating
    • Mexican Short Ribs Recipe
      • More Braised Beef Recipes

    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.

    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 Mexican 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 1/2 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

    Ingredients to make Mexican short ribs.
    • 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 pasts 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

    Roasting a poblano pepper on a gas stovetop.
    Searring short ribs in a dutch oven.
    • 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.
    Cooking sliced onions in a dutch oven.
    Tomatoes and onions in a dutch oven.
    • 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. 
    Poblano peppers and tomatoes in a dutch oven to make Mexican short ribs.
    Mexican short ribs in a dutch oven with poblano peppers and tomatoes.
    • 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 1/2 – 2 hours or until meat is fork tender.
    What Do Short Ribs Taste Like?

    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.

    Can These Be Made In The Slow Cooker?

    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.

    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.

    Mexican Short Ribs Recipe

    Mexican short ribs served over yellow Spanish rice.

    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.

    Or you can serve over 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!

    More Braised Beef Recipes

    • Bucatini Pasta with Short Ribs and Capers
    • Hatch Chile Beef Short Rib 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, Hatch Green Chile, Colorado Style.

    And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

    If you’ve tried this or any other recipe on my website, please leave a star rating in the recipe card below. And write a review in the comment section. I always appreciate your feedback.

    Mexican Short Ribs served over yellow rice.

    Mexican Short Ribs Recipe

    Mexican Short Ribs seared and oven braised with onions, tomatoes, poblano peppers and spices. A warm delicious, tender short rib meal. A perfect hands off recipe to entertain guests in style.
    5 from 2 votes
    Print Pin Rate
    Course: Mexican
    Cuisine: Mexican
    Prep Time: 3 minutes
    Cook Time: 3 hours
    Total Time: 3 hours 3 minutes
    Servings: 4
    Calories: 369kcal
    Author: Lea Ann Brown

    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
    Prevent your screen from going dark

    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 1/4 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 1/2 – 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

    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 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

    Calories: 369kcal | Carbohydrates: 18g | Protein: 35g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 98mg | Sodium: 124mg | Potassium: 1337mg | Fiber: 6g | Sugar: 10g | Vitamin A: 2338IU | Vitamin C: 149mg | Calcium: 76mg | Iron: 5mg
    Tried this Recipe? Pin it for Later!Mention @lannisam or tag #CookingOnTheRanch!

    Mexican Braised Short Ribs … They’re what’s for dinner

    More Beef Recipes

    • Mexican Beef Machaca Recipe
    • Jacques Pepin’s Beef Stew In Red Wine
    • Beef Tagliata (Italian Steak)
    • Mexican Meatballs with Queso Blanco

    Reader Interactions

    Comments

    1. Larry says

      November 16, 2022 at 7:18 am

      They look delicious Chef

      Reply
    2. Molly Crenshaw says

      May 12, 2020 at 2:28 pm

      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?

      Reply
    3. Vickie Hemphill says

      May 27, 2009 at 12:50 am

      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!

      Reply
    4. cgrape says

      May 26, 2009 at 2:51 am

      It was a great meal…too bad the Nuggets lost that one.

      Reply

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    I'm Lea Ann, A Culinary School Grad bringing you Wild West Colorado inspired recipes. You'll find lots of Southwestern, and Mexican food recipes, and some favorites from Culinary School along with pro cooking tips. If you're an adventurous home cook looking to spice up your meal plans, you'll find plenty of inspiration and reliable, approachable, easy to follow recipes.

    More about me →

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