Recipes..Fiery Fall Apart Mexican Beef Ribs yummy
Fall apart beef short short ribs, smothered in a rich fiery sauce with an incredible depth of flavour. Though it takes time to cook, the prep is pretty fast. I accompanied this with Mexican Green Rice with Corn - recipe is below. The flavour of that rice is so incredible, you can eat it plain!
Course: Baked, Braised
Cuisine: Mexican-esque
Servings: 8
Calories: 721 kcal
Author: Nagi | RecipeTin Eats
Ingredients
1/2 cup Chipotles in Adobo - chipotles and sauce (about half a 220g/7oz can) (Note 1)
28 oz / 800g can crushed tomato (or tomato passata / tomato puree)
2.4 kg beef short ribs , bone in (around 8 pieces, 10oz/300g each) (Note 2)
1 tbsp salt , separated
2 tsp black pepper
2 tbsp olive oil
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)
Garnishes
Fresh coriander/cilantro leaves
Lime wedges
Instructions
Preheat oven to 180C with the shelf in the middle.
Puree the Chipotles in Adobo with the canned tomato ("Chipotle Puree"). (Note 3)
Pat the beef dry with a paper towel, then season with 1/2 tbsp salt and pepper.
Heat oil in a heavy based large fry pan over high heat. Add the beef in batches and sear on all sides until nicely browned, but not cooked through (about 4 minutes in total). Remove into a roasting dish (preferably one with a lid)
If the pan is looking dry, add a splash of oil. Add the garlic and saut� for 15 seconds, then add the onion and cook for 3 minutes until the onion is starting to brown.
Add the Chipotle Puree and all the remaining ingredients into the pan (including the remaining 1/2 tbsp salt). Bring to simmer and scrape the bottom of the pan to mix all the brown bits into the liquid. Cook for 1 minute.
Pour the liquid into the roasting dish over the ribs.
Cover with lid (or with foil - use a double layer) and bake in the oven for 1 1/2 hours.
Remove lid/foil, then return to oven for a further 45 minutes to 1 hour until the beef is "fall apart" and the sauce has thickened and darkened.
Let rest for 5 minutes. Garnish with fresh coriander leaves, then serve with lime wedges on the side.
I served this with Mexican Green Rice with Corn (recipe below). This would also be great for tacos, burritos, on mashed potato.
Course: Baked, Braised
Cuisine: Mexican-esque
Calories: 721 kcal
Baca Juga
1/2 cup Chipotles in Adobo - chipotles and sauce (about half a 220g/7oz can) (Note 1)
28 oz / 800g can crushed tomato (or tomato passata / tomato puree)
2.4 kg beef short ribs , bone in (around 8 pieces, 10oz/300g each) (Note 2)
2 tsp black pepper
2 tbsp olive oil
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)
Garnishes
Fresh coriander/cilantro leaves
Lime wedges
Instructions
Preheat oven to 180C with the shelf in the middle.
Puree the Chipotles in Adobo with the canned tomato ("Chipotle Puree"). (Note 3)
Pat the beef dry with a paper towel, then season with 1/2 tbsp salt and pepper.
Heat oil in a heavy based large fry pan over high heat. Add the beef in batches and sear on all sides until nicely browned, but not cooked through (about 4 minutes in total). Remove into a roasting dish (preferably one with a lid)
If the pan is looking dry, add a splash of oil. Add the garlic and saut� for 15 seconds, then add the onion and cook for 3 minutes until the onion is starting to brown.
Add the Chipotle Puree and all the remaining ingredients into the pan (including the remaining 1/2 tbsp salt). Bring to simmer and scrape the bottom of the pan to mix all the brown bits into the liquid. Cook for 1 minute.
Pour the liquid into the roasting dish over the ribs.
Cover with lid (or with foil - use a double layer) and bake in the oven for 1 1/2 hours.
Remove lid/foil, then return to oven for a further 45 minutes to 1 hour until the beef is "fall apart" and the sauce has thickened and darkened.
Let rest for 5 minutes. Garnish with fresh coriander leaves, then serve with lime wedges on the side.
I served this with Mexican Green Rice with Corn (recipe below). This would also be great for tacos, burritos, on mashed potato.
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