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Mexican Short Ribs
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Reviews
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By:
Keith Jackson
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Mexican Short Ribs Recipe browns beef short ribs seasoned with salt, pepper and flour then adds onion, garlic, tomatoes, red wine, grated orange rind, olives, cayenne pepper and cumin to create a delicious short ribs dish.
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INGREDIENTS
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4 pounds beef short ribs, cut in serving pieces
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Salt, pepper and flour
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2 tablespoons olive oil or salad oil
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1 large onion, thinly sliced and separated into rings
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1 clove garlic, minced or pressed
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1 can (1 lb.) tomatoes, coarsely chopped, liquid reserved
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1 cup dry red wine
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1 teaspoon grated orange rind
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Juice of 1 orange
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1/2 cup sliced pimiento-stuffed green olives
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1/8 teaspoon cayenne pepper
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1 teaspoon ground cumin
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Chopped cilantro or parsley, for garnish
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DIRECTIONS
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1:
Sprinkle short ribs with salt and pepper, then coat lightly with flour, shaking off excess. In a large frying pan or Dutch oven heat oil and brown ribs, about half at a time.
Remove them from pan as they brown. When all the ribs have been browned, pour off most of the drippings. In fat remaining in pan, cook onion rings and garlic until onion is tender and lightly browned.
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2:
Return browned short ribs to pan with tomatoes and their liquid, wine, orange rind, orange juice, olives, cayenne, and cumin. Bring to a boil, reduce heat, cover, and simmer until meat is very tender (2 1/2 to 3 hours).
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3:
Remove short ribs to a warm serving dish and keep warm. Bring sauce to a boil, stirring occasionally; boil, uncovered, until reduced and slightly thickened. Taste and add salt,
if needed. Spoon sauce over meat. Sprinkle short ribs with chopped cilantro or parsley.
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4:
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