Southwestern Braised Short Ribs

Southwestern Braised Short Ribs
Photo by Scott Phillips

Ingredients

  • 4-½ to 5 lb. English-style beef short ribs (8 to 12 ribs)
  • 1 tsp. pure chile powder
  • 2 tsp. chopped fresh oregano
  • 1 to 2 tsp. ground coriander
  • Kosher salt
  • ½ cup beer
  • 1 cup canned crushed tomtaoes
  • + 9 more ingredients
    • 1 to 2 tsp. ground cumin
    • 1 cup medium-diced onions
    • ¾ cup lower-salt beef broth
    • 1 Tbs. finely chopped garlic
    • 1 cup dry red wine
    • 1 to 2 Tbs. chopped fresh cilantro
    • Ground black pepper
    • 1 cup medium-diced carrots
    • 3 Tbs. vegetable oil

Position a rack in the center of the oven and heat the oven to 325°F. In an 8-quart Dutch oven, heat 2 Tbs. of the oil over medium heat. Season the ribs with 2 tsp. salt and 1 tsp. pepper. Add half of the ribs to the pot (or as many as will fit without overlap), and cook, turning with tongs, unti...

View full recipe at Fine Cooking

Comments

Variations on Southwestern Braised Short Ribs

  • Southwestern Braised Short Ribs
    • 1/3 cup tequila
    • 1 cup thinly sliced onions
    • 1 tablespoon minced or pressed garlic
    • 1 can (7 oz.) diced green chilies
    • Salt and pepper
    • +2 other ingredients


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