I developed this Mexican-inspired braise about two years ago using a chuck roast. When done, I shredded the meat and wrapped it in tortillas. It was delicious but I thought I could tweak it further and hit on the idea of adding some orange peel and some cocoa powder. However, I didn't have another chuck roast but I did have some short ribs so I used them. Much better than the chuck because the bones contribute to the sauce. You can still shred the meat and stuff it in tortillas, but I prefer serving them on polenta. Make this a day in advance if you can. The flavors deepen and it's easier to get rid of the excess fat after sitting in the fridge. - Kevin —Kevin
If it's cold and sleeting outside and one of you is longing for comfort food while the other is hoping to forget that it's winter with something spicy and south-of-the-border, then look no further than these ribs. The tender, falling apart meat is suffused with smokey and zesty flavors from the clever Mexican-style braise, and gives it a subtle warmth. With corn tortillas, a big squirt of lime and a sprinkling of cilantro, the ribs are almost fiesta worthy. Then all you have to do to switch it up is nestle them on a bed of creamy polenta and suddenly you'll have a hearty, sit by the fire and watch the snowflakes fall supper. —fiveandspice
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