Southwestern Braised Short Ribs

Southwestern Braised Short Ribs
Photo by Scott Phillips

Ingredients

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