There’s nothing quite like gathering around the table with loved ones, especially when a mouthwatering dish like Mexican Short Ribs is the star of the show. The moment these tender, flavorful ribs hit the oven, the rich aroma of savory spices fills the air, making it clear that dinner is going to be spectacular. I discovered this recipe during a cozy evening at home, and little did I know it would become a go-to favorite for family gatherings and quiet nights alike.
What makes these Mexican Short Ribs truly special is their perfect fusion of flavors—from the smokiness of chipotles in adobo to the tangy brightness of lime juice. They’re not just a meal; they’re an experience that brings everyone together and keeps hearts warm. With a simple prep time of just 15 minutes and an oven doing all the hard work, you’ll enjoy the delightful satisfaction of a homemade feast without the fuss. So grab your apron and let’s dive into this deliciously comforting dish that’s sure to impress!
Why are Mexican Short Ribs so irresistible?
Flavor Explosion: The rich spices and ingredients create an unforgettable taste that will have everyone asking for seconds.
Simple Preparation: Just 15 minutes of prep time makes this dish a breeze, perfect for busy weeknights or special occasions.
Fall-Off-The-Bone Tenderness: Slow baking results in incredibly tender meat that literally falls off the bone, ensuring each bite is a delight.
Crowd-Pleaser: With eight generous servings, this dish is ideal for family gatherings, game nights, or any time you want to impress.
Versatile Serving Options: Serve them whole with the sauce or shred the meat for tasty tacos—either way, you win! Enjoy exploring more delicious recipes like tender beef brisket for more comforting meals.
Mexican Short Ribs Ingredients
Get ready for a flavor-packed experience!
For the Ribs
• 1.8 kg beef short ribs – Opt for well-marbled ribs for maximum tenderness and flavor.
• 1 ¼ cup beef stock – Use low-sodium stock to control the saltiness of the dish.
For the Sauce
• 400 g tinned crushed tomatoes – These add rich sweetness and a vibrant color to your sauce.
• ⅓ cup chipotles in adobo – Their smokiness gives the ribs a delightful kick; adjust the amount for heat preference.
• 1 tablespoon apple cider vinegar – Balances the richness with a tangy brightness that enhances the dish.
• 3 cloves garlic, minced – Freshly minced garlic infuses bold flavor; feel free to add more for a garlic punch!
• 1 medium onion, diced – Sweet caramelization results from slow cooking with the ribs, adding depth to the sauce.
• 2 ½ teaspoons salt – Essential for enhancing all the flavors; adjust to your taste.
• 2 teaspoons ground cumin – Adds an earthy warmth that beautifully complements the spices.
• 2 teaspoons dried oregano – This herb enhances the overall flavor, giving it that authentic taste of Mexico.
• 1 tablespoon brown sugar – A hint of sweetness balances the acidity, making every bite more delicious.
• 1-2 tablespoons fresh lime juice – Fresh juice brightens the flavors; use more for extra zest!
For Serving
• Coriander (cilantro) – This herb adds freshness and a pop of color to your presentation.
• Wedges of lime – Serve on the side for an optional citrusy punch with each bite!
Dive in and get ready for an unforgettable dish of Mexican Short Ribs that you and your loved ones will cherish!
How to Make Mexican Short Ribs
-
Preheat Oven: Start by preheating your oven to 180°C (160°C fan) / 350°F. This ensures the ribs cook evenly and thoroughly during the baking process.
-
Trim Ribs: Carefully trim any visible excess fat from the top of the beef short ribs. This helps the meat to absorb the flavors of the sauce without being overly greasy.
-
Heat Oil: In a Dutch oven or large oven-safe braiser pan, heat 1 tablespoon of vegetable oil over medium-high heat until shimmering. This will provide a good sear on the ribs.
-
Brown Ribs: Add the ribs in 2-3 batches, browning all sides until they develop a caramelized color. This takes about 5-7 minutes per batch. Once browned, set the ribs aside, keeping them warm.
-
Mix Sauce: In the same pan, add the remaining sauce ingredients: beef stock, crushed tomatoes, chipotles in adobo, vinegar, minced garlic, diced onion, salt, cumin, oregano, and brown sugar. Stir until well combined.
-
Coat Ribs: Return the beef ribs to the pan and turn them to coat completely in the savory sauce, ensuring every morsel is enveloped in flavor.
-
Bake Uncovered: Bake the ribs uncovered for 2 hours, turning them over halfway through. They should be tender and starting to fall off the bone.
-
Cover and Finish: After 2 hours, cover the pan with a lid or aluminum foil and bake for an additional 30 minutes. This step will help the meat to shred easily when it’s done.
-
Rest Ribs: Carefully remove the ribs from the pot and transfer them to a warm plate. Cover them with aluminum foil to keep them warm while you prepare the sauce.
-
Skim Sauce: Skim excess oil from the sauce in the pot, discarding it. This will prevent the dish from being too greasy.
-
Adjust Sauce: Add ½ cup of hot water and 1 tablespoon of lime juice to the sauce, stirring to combine. Taste and adjust with more lime juice for an extra tangy kick, if desired.
-
Serve: Enjoy your ribs either whole, drizzled with the sauce, or shred the meat to mix through the sauce. This adds a delightful touch for tacos or to serve over rice!
Optional: Garnish with fresh coriander and lime wedges for an extra burst of flavor.
Exact quantities are listed in the recipe card below.
Expert Tips for Mexican Short Ribs
Browning Matters: Ensure you brown the ribs thoroughly; this step adds a rich flavor that enhances the overall dish.
Sauce Balance: Taste the sauce before serving; adding more lime juice can achieve the desired tanginess for your Mexican Short Ribs.
Searing Method: Avoid overcrowding the pan when browning the ribs; doing so can cause steaming instead of searing, which affects texture.
Resting Time: Let the ribs rest after baking; this allows the juices to redistribute, resulting in more tender and juicy meat.
Storage Tips: If you have leftovers, shred the meat and store it in the sauce; this helps maintain moisture and flavor for your next meal.
Make Ahead Options
These Mexican Short Ribs are perfect for meal prep enthusiasts! You can brown the ribs and prepare the sauce up to 24 hours in advance, which can save you precious time on a busy weeknight. Simply follow the first five steps of the cooking process, and then let the browned ribs cool before transferring them to an airtight container along with the sauce. Refrigerate overnight. When you’re ready to enjoy, reheat the ribs in the oven at 180°C (350°F) for about 30 minutes, covered with foil, until heated through. This way, you’ll have delicious, fall-off-the-bone ribs that are just as mouthwatering as if you made them fresh!
How to Store and Freeze Mexican Short Ribs
Fridge: Place any leftover Mexican Short Ribs in an airtight container and store in the fridge for up to 3 days. This will keep them moist and flavorful for your next meal.
Freezer: For longer storage, wrap the ribs tightly in plastic wrap or aluminum foil before placing them in a freezer-safe bag. They can be frozen for up to 3 months without losing flavor.
Reheating: To reheat, thaw the ribs in the fridge overnight, then warm in the oven at 180°C (350°F) until heated through. Add a splash of water or sauce to keep them moist.
Serving Tip: When ready to enjoy your stored ribs, consider shredding the meat and mixing it back into the sauce for maximum flavor and tenderness!
What to Serve with Mexican Short Ribs?
A delightful meal with Mexican Short Ribs invites you to explore vibrant and complementary flavors that dance on your palate.
- Creamy Polenta: This luscious base captures the rich sauce beautifully, adding a delightful creaminess that contrasts with the tender ribs.
- Garlicky Green Beans: Fresh, sautéed green beans with a hint of garlic provide a crisp texture and a burst of color to your plate. They create balance with the heartiness of the ribs.
- Avocado Salad: A cool, refreshing avocado salad with lime and cilantro not only complements the spicy richness but also adds brightness to your meal.
- Mexican Rice: Fluffy Mexican rice infused with herbs and spices rounds out the dish, soaking up some of the delicious sauce and enhancing every bite.
- Coleslaw: A crunchy, tangy coleslaw provides a pleasant crunch, balancing the tenderness of the short ribs and adding an extra layer of flavor.
- Beer or Margarita: Pair your meal with a cold beer or a zesty margarita; their refreshing qualities contrast beautifully with the spicy notes of the ribs and elevate the entire dining experience.
- Churros with Chocolate Sauce: End your meal on a sweet note with warm churros! Their crispy exterior and soft interior make them a delightful finish, while the chocolate sauce adds a touch of indulgence.
Mexican Short Ribs Variations
Feel free to get creative with this recipe and make it your own delightfully delicious masterpiece!
-
Spicy Twist: Add more chipotles in adobo for a fiery kick that heat lovers will adore. A little extra spice can transform the entire dish!
-
Vegetarian: Substitute the beef ribs with jackfruit for a plant-based version, mimicking the texture without sacrificing flavor. The sauce will infuse the jackfruit with all the delightful spices!
-
Smoky Flavor: Mix in a teaspoon of smoked paprika for an additional layer of smokiness. This enhances the dish without needing to add more chipotles.
-
Sweet Variation: Use a splash of orange juice instead of lime for a sweeter citrus twist that brightens the flavors in a different way. Your taste buds will thank you!
-
Herb-Infused: Add fresh thyme or rosemary to the sauce for an aromatic twist that introduces new herbal notes. Just a few sprigs can make a lovely difference!
-
BBQ Style: Brush the cooked ribs with your favorite barbecue sauce during the last 30 minutes of baking for a tangy, sweet glaze. It’ll turn your short ribs into a new favorite!
-
Nutty Texture: Sprinkle toasted pine nuts or walnuts over the finished dish for an unexpected crunch that elevates the experience. The contrast is simply delightful!
-
Garlic Lovers: Double the minced garlic for an even bolder garlic punch that complements the dish beautifully. Each bite will burst with garlicky goodness!
Mexican Short Ribs Recipe FAQs
What should I look for when choosing beef short ribs?
When selecting beef short ribs, look for well-marbled pieces, as the fat helps keep the meat moist during cooking. You can also check for a nice, deep red color and avoid any discoloration or dark spots, which may indicate aging or spoilage.
How can I store leftover Mexican Short Ribs?
Place any leftover Mexican Short Ribs in an airtight container and store them in the fridge for up to 3 days. For best results, keep the meat in the sauce to maintain juiciness and flavor while refrigerated.
Can I freeze Mexican Short Ribs?
Absolutely! Once the ribs have cooled completely, wrap them tightly in plastic wrap or aluminum foil and then place them in a freezer-safe bag. They can be frozen for up to 3 months. When you’re ready to enjoy them again, simply thaw them in the refrigerator overnight before reheating.
What’s the best method for reheating Mexican Short Ribs?
Reheat your Mexican Short Ribs by thawing them overnight in the fridge, then warming them in the oven at 180°C (350°F) until heated through. To keep the meat moist, add a splash of the cooking sauce or a little water during reheating. This ensures the ribs remain tender and full of flavor.
Are Mexican Short Ribs pet-friendly?
While the ingredients in this recipe are safe for humans, it’s best not to share the ribs with pets, especially because of spices like chipotles in adobo and salt. Always consult your veterinarian for advice on your pet’s diet and what foods are appropriate for them.
What should I do if my ribs aren’t tender after cooking?
If your Mexican Short Ribs aren’t tender after the recommended cooking time, don’t worry! Simply cover the pan and continue baking for an additional 30 minutes to 1 hour. The low and slow cooking process is key to achieving that fall-off-the-bone tenderness, and it’s perfectly fine to give them an extra boost in the oven.
Savory Mexican Short Ribs for a Flavor-Packed Feast
Ingredients
Equipment
Method
- Preheat your oven to 180°C (160°C fan) / 350°F.
- Trim any visible excess fat from the ribs.
- Heat 1 tablespoon of vegetable oil over medium-high heat in a Dutch oven.
- Brown the ribs in batches, about 5-7 minutes per batch.
- Mix the sauce ingredients in the same pan, stirring well.
- Coat the ribs completely in the sauce.
- Bake the ribs uncovered for 2 hours, turning halfway through.
- Cover and bake for an additional 30 minutes.
- Remove the ribs and cover with aluminum foil to keep warm.
- Skim excess oil from the sauce and adjust with lime juice and hot water.
- Serve the ribs whole with sauce or shred for tacos.