Southwestern Braised Short Ribs

Southwestern Braised Short Ribs
Photo by Scott Phillips

Ingredients

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

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 tablespoon minced or pressed garlic
    • 3 pounds beef short ribs, cut through bone into 2 1/2- to 3-inch pieces
    • +5 other ingredients


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