Southwestern Braised Short Ribs

Southwestern Braised Short Ribs
Photo by Scott Phillips

Ingredients

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

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


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