Fiery Fall Apart Mexican Beef Ribs

By Nagi | RecipeTin Eats

Fall apart beef short short ribs, smothered in a rich fiery sauce with an incredible depth of flavour. Though it takes time to cook, the prep is pretty fast. I accompanied this with Mexican Green Rice with Corn - recipe is below. The flavour of that rice is so incredible, you can eat it plain!

Ingredients

• 1/2 cup Chipotles in Adobo - chipotles and sauce ((about half a 220g/7oz can) (Note 1))
• 28 oz / 800g can crushed tomato ((or tomato passata / tomato puree))
• 2.4 kg beef short ribs (, bone in (around 8 pieces, 10oz/300g each) (Note 2))
• 1 tbsp salt (, separated)
• 2 tsp black pepper
• 2 tbsp olive oil
• 4 garlic cloves (, minced)
• 1 large onion (, diced)
• 1 tbsp cumin powder
• 3 dried bay leaves ((or 5 fresh))
• 4 tsp dried oregano
• 2 oranges ((or 1 cup orange juice))
• Fresh coriander/cilantro leaves
• Lime wedges

Instructions

1. 1

   Preheat oven to 180C with the shelf in the middle.

2. 2

   Puree the Chipotles in Adobo with the canned tomato ("Chipotle Puree"). (Note 3)

3. 3

   Pat the beef dry with a paper towel, then season with 1/2 tbsp salt and pepper.

4. 4

   Heat oil in a heavy based large fry pan over high heat. Add the beef in batches and sear on all sides until nicely browned, but not cooked through (about 4 minutes in total). Remove into a roasting dish (preferably one with a lid)

5. 5

   If the pan is looking dry, add a splash of oil. Add the garlic and sauté for 15 seconds, then add the onion and cook for 3 minutes until the onion is starting to brown.

6. 6

   Add the Chipotle Puree and all the remaining ingredients into the pan (including the remaining 1/2 tbsp salt). Bring to simmer and scrape the bottom of the pan to mix all the brown bits into the liquid. Cook for 1 minute.

7. 7

   Pour the liquid into the roasting dish over the ribs.

8. 8

   Cover with lid (or with foil - use a double layer) and bake in the oven for 1 1/2 hours.

9. 9

   Remove lid/foil, then return to oven for a further 45 minutes to 1 hour until the beef is "fall apart" and the sauce has thickened and darkened.

10. 10

    Let rest for 5 minutes. Garnish with fresh coriander leaves, then serve with lime wedges on the side.

11. 11

    I served this with Mexican Green Rice with Corn (recipe below). This would also be great for tacos, burritos, on mashed potato.