Southwestern Braised Short Ribs

Southwestern Braised Short Ribs
Photo by Scott Phillips

Ingredients

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