Mexican Short Ribs

Mexican short ribs are braised with onions, tomatoes, Poblano peppers and aromatic spices to create an exciting meal.


- Poblano chiles - Lard - Beef short ribs - Kosher salt - Onion - Garlic - Tomatoes - Salt - Dried thyme - Dried marjoram

Easy to make, this is comfort food with a feisty attitude.

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.


 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.


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.


Add the tomatoes and the dried herbs and cook until soft, about 3 minutes.


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