Mexican Short Ribs

Name: Mexican Short Ribs
Ingredients: 8 English-style short ribs; 2 tablespoons oil; Salt and pepper; 1/2 small yellow onion; chopped; 1/4 medium bell pepper (any color); chopped; 2 cloves garlic; chopped; 1/2 cup beef broth; 1 cup canned tomato sauce; 3 strips orange peel without pith; 1 tablespoon ground cumin; 1 tablespoon cocoa powder; 2 teaspoons ground passilo chile; 1 teaspoon ground chipotles; 1 teaspoon ground New Mexico chile; 1/2 teaspoon dried oregano

15 ingredients

6 steps

Ingredients

8 English-style short ribs
2 tablespoons oil
Salt and pepper
1/2 small yellow onion; chopped
1/4 medium bell pepper (any color); chopped
2 cloves garlic; chopped
1/2 cup beef broth
1 cup canned tomato sauce
3 strips orange peel without pith
1 tablespoon ground cumin
1 tablespoon cocoa powder
2 teaspoons ground passilo chile
1 teaspoon ground chipotles
1 teaspoon ground New Mexico chile
1/2 teaspoon dried oregano

Directions

1

Heat oven to 275 degrees.
2

Season the ribs with salt and pepper and heat oil in a dutch oven over medium-high heat. Brown ribs brown on all sides in batches of three. Set ribs aside.
3

Reduce heat to medium and saute onions and peppers until translucent using additional oil if needed. Add garlic and cook 1 minute longer. Increase heat to medium-high, add beef stock and deglaze pan by scraping up browned bits.
4

Stir in tomato sauce and then stir in remaining ingredients. Return ribs to pot and bring to a vigorous simmer.
5

Cover pot and place in center of oven. Cook 1 hour, taste sauce and adjust seasonings. Turn ribs over roast and cook 1 hour longer. Turn and cook 1/2 hour more.
6

At this point you can serve the ribs, but I prefer to refrigerate the pot overnight, then peel off the fat the next day and gently rewarm on the stove top.