Southwestern Braised Short Ribs

Southwestern Braised Short Ribs
Photo by Scott Phillips

Ingredients

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

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 cup thinly sliced onions
    • Salt and pepper
    • 1/3 cup tequila
    • 3/4 cup tomato juice
    • 1 can (7 oz.) diced green chilies
    • +2 other ingredients


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