Fiery Fall Apart Mexican Beef Ribs
User Reviews
5
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Prep Time
15 mins
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Cook Time
2 hrs 30 mins
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Total Time
2 hrs 45 mins
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Servings
8
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Calories
721 kcal
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Course
Baked Goods
Fiery Fall Apart Mexican Beef Ribs
Description
Fiery Fall Apart Mexican Beef Ribs are made using bone-in beef short ribs seasoned and seared to develop a browned crust. The ribs are then baked in a sauce composed of pureed chipotles in adobo, crushed tomatoes, garlic, onion, cumin, oregano, bay leaves, salt, black pepper, and orange juice. This combination yields a sauce with smoky heat, acidity, and herbaceous notes.
The ribs braise covered in the oven for about an hour and a half, allowing the tough cuts to become tender and the sauce to thicken, resulting in a richly flavored dish where the meat easily falls from the bone. The chipotles contribute a moderate, balanced level of heat without overwhelming the palate.
This dish pairs well with fresh garnishes like cilantro leaves and lime wedges, which cut through the richness and complement the smoky, spicy flavors. It is suited for those who enjoy bold, spicy meat dishes with a tender texture.
The notes suggest trimming excess fat before cooking for a less fatty dish and highlight that leftovers keep well, though the spiciness may mellow over time. Pureeing chipotles into the sauce ensures a smooth integration of flavor but can be adjusted with finely chopped chipotle for texture.
Ingredients
- 1/2 cup chipotles in adobo sauce about half a 220g/7oz can) (Note 1
- 28 oz / 800g crushed tomato or tomato passata / tomato puree, canned
- 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 minced, cloves
- 1 onion diced, large
- 1 tbsp cumin powder
- 3 bay leaves or 5 fresh, dried
- 4 tsp oregano dried
- 2 orange or 1 cup orange juice
Garnishes
- Coriander leaves aka cilantro leaves, fresh
- lime wedges
Instructions
- Preheat oven to 180C with the shelf in the middle.
- Puree the Chipotles in Adobo with the canned tomato ("Chipotle Puree"). (Note 3)
- Pat the beef dry with a paper towel, then season with 1/2 tbsp salt and pepper.
- 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)
- 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.
- 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.
- Pour the liquid into the roasting dish over the ribs.
- Cover with lid (or with foil - use a double layer) and bake in the oven for 1 1/2 hours.
- 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.
- Let rest for 5 minutes. Garnish with fresh coriander leaves, then serve with lime wedges on the side.
- I served this with Mexican Green Rice with Corn (recipe below). This would also be great for tacos, burritos, on mashed potato.
Notes
- Chipotles in Adobo sauce add medium heat without overwhelming; adjust amount to taste.
- Trim excess fat from ribs before cooking to reduce richness.
- Beef short ribs are cube-shaped and have substantial meat; separate ribs if sold attached for even cooking.
- Leftovers store well, but spiciness may diminish over time.
- Purée chipotles for smooth sauce or finely chop for texture variation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 721 kcal
% Daily Value*
| Serving | 487g | |
| Calories | 721cal | 36% |
| Carbohydrates | 16.6g | 6% |
| Protein | 89.8g | 180% |
| Fat | 31.7g | 49% |
| Saturated Fat | 10.9g | 55% |
| Cholesterol | 275mg | 92% |
| Sodium | 1348mg | 56% |
| Potassium | 1531mg | 33% |
| Fiber | 5g | 20% |
| Sugar | 5.2g | 10% |
| Vitamin A | 1100IU | 22% |
| Vitamin C | 49.5mg | 55% |
| Calcium | 130mg | 13% |
| Iron | 9.2mg | 51% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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