Short ribs used to be an everyday buy in my grandmother’s kitchen because they were inexpensive. They’ve become more popular — and pricier — in recent years, but they still cost less than prime cuts like steak or tenderloin. That makes braised short ribs a satisfying, budget-friendly option when you want a rich meal to share.
With a few simple ingredients — bone-in short ribs, a handful of chiles de árbol, red chile sauce (homemade or canned), beef broth and a splash of beer — you can create a deeply flavored, hands-off dinner. Chiles de árbol are long, slim and quite spicy, similar in appearance to Thai chiles; you only need a few to add noticeable heat.
There’s something special about dishes that benefit from slow cooking. These braised short ribs reward the time they take: the meat becomes fall-off-the-bone tender while soaking up spicy, smoky flavors. Braising is an ideal technique for turning tougher, inexpensive cuts into succulent, restaurant-worthy meals by cooking them slowly in a seasoned liquid.
The result is rich, malty and distinctly Mexican in character. Serve the ribs with warm flour tortillas and grilled green onions for a comforting meal that can feed the whole family.
Braised Short Ribs with Arbol Chiles (Costillas de Res con Chile de Árbol)
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Ingredients
- 4 pounds bone-in short ribs
- Salt and black pepper, preferably freshly ground
- 2 tablespoons canola oil
- 5 dried chiles de arbol, stemmed
- 1 small white onion, chopped
- 2 cloves garlic, crushed
- 3 ½ cups Red Chile Sauce, homemade or 1 28-ounce can red enchilada sauce
- 1 12 ounce bottle amber beer
- 1 cup low sodium beef broth
- ½ teaspoons salt
- 1 teaspoon pepper
Instructions
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Preheat the grill to medium-high, or prepare a large skillet on the stovetop if you prefer.
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Season the short ribs generously with salt and pepper. Sear the ribs on all sides on the grill or in the hot skillet until well browned, about 4 to 5 minutes. Transfer the seared ribs to a baking sheet.
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Heat the canola oil in a large (7- to 8-quart) Dutch oven over medium heat. Add the chiles and toast, stirring constantly, for 1 to 2 minutes until they change color and become fragrant.
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Add the chopped onion and crushed garlic to the pot and sauté for about 2 minutes, stirring to prevent burning.
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Transfer the toasted chiles, onion and garlic to a food processor or blender. Add the red chile sauce and puree until smooth, with small flecks of chile remaining.
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Return the blended sauce to the Dutch oven. Stir in the beer, beef broth, salt and pepper. Nestle the short ribs and any accumulated juices into the sauce, making sure they are partially submerged.
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Set up the grill for indirect heat and place the Dutch oven in the center of the grill. Cook until the short ribs are fork-tender, about 2 to 2 1/2 hours.
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Carefully transfer the short ribs to a serving platter. Taste the sauce and adjust seasoning if needed, then ladle the sauce over the ribs before serving.
Oven Alternative:
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If you prefer the oven, bake at 325°F for about 2 1/2 hours, or until the ribs are fork-tender.
Notes
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Recipe developed for Las Palmas Sauces. Opinions are my own.
Photography by Jeanine Thurston