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Author Notes: As short ribs have become de rigueur on restaurant menus around the world, many of us have delighted in those saucy, unctuous, melt-in-your mouth braised creations. But as I was rhapsodizing about short ribs one day, my business partner and good friend (initials "J.R.") confessed that she actually finds many short rib dishes too full of soft, mushy fat and overly rich. I think she might have even uttered the phrase "They kinda gross me out."
Knowing J.R has a penchant for Latin food, this recipe leverages the inherent fattiness of short ribs, but produces a roasty, meaty, slightly crispy result. The piquant sauce counterbalances the richness. —kaykay
Serves 4 - 6
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 tablespoons paprika
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons freshly ground black pepper
- 1 1/2 tablespoons kosher salt
- 4 pounds short ribs, bone-in
- juice of 2 limes
- 1 cup Mexican beer, such as Corona
Chimichurri Sauce and Sauteed Peppers
- 1 cup finely chopped italian parsley
- 1/2 cup cilantro, chopped fine
- 1/4 cup red wine vinegar
- juice of 2 limes
- 1/2 teaspoon honey
- 1/2 cup fresh pico de gallo (purchased) or tomato in small dice
- 6 garlic cloves, minced
- 1/3 cup olive oil
- 1-2 jalepenos, minced (optional)
- 2 red bell peppers, thinly sliced
- 2 yellow bell peppers, thinly sliced
- 1 splash of olive oil
- salt and freshly ground pepper to taste
- handmade style corn tortillas
- queso fresco
- Combine the chili powder, cumin, paprika, garlic powder, pepper and salt in a small bowl. Rub into the short ribs and let sit in the refrigerator for 1/2 hour.
- Preheat the oven to 500 degrees. Place the ribs bone side down, being sure not to crowd them, and roast for 20 minutes.
- Remove ribs from oven and pour lime juice and beer over them. Lower the oven temperature to 275 degrees and continue baking for 2.5 hours.
- Meanwhile, make the Chimichurri sauce. In a small bowl, combine the parsley, cilantro, red wine vinegar, lime juice, honey, pico de gallo, garlic, olive oil, and jalepenos, if desired. Season to taste with salt and pepper.
- Shortly before the ribs are done, saute the peppers with a splash of olive oil until soft, charred, and slightly caramelized. Season with salt and pepper.
- When the ribs are done cooking, remove the bones and chop the meat. Assemble the tacos with meat, peppers, a drizzle of chimichurri sauce, and top with queso fresco.
- This recipe was entered in the contest for Your Best Short Ribs
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