Southwestern Braised Short Ribs

Southwestern Braised Short Ribs
Photo by Scott Phillips

Ingredients

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

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
    • 1/4 cup tomato paste
    • 3/4 cup tomato juice
    • 1/3 cup tequila
    • 3 pounds beef short ribs, cut through bone into 2 1/2- to 3-inch pieces
    • +3 other ingredients


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