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Mexican pepper braised short ribs

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Mexican pepper braised short ribs with cane sugar

Si senor, jo quiero un otros por favor!  That’s what you would say if you tasted some of these short ribs, and spoke some broken Spanish too, I suppose. Beef short ribs are one of the most flavorful pieces of meat from the noble herbivore. This is a cut of beef that comes off the rib plate, where the tough chuck roasts come from. For whatever reasons, this cut of meat has a nick name of “Jacob’s ladder”. Short ribs are usually quite tough and require some cooking time, and mustn’t be confused with the ribs off of a prime rib cut. That would be a misteak!!  (pun intended). Short ribs in my opinion are best braised and sauced heavily, meaning lots of sauce with a strong flavor to overcome the very rich flavorful short ribs. My short rib dish is really just a take off of a typical BBQ sauce, but the meat is cooked in the sauce.

Braised short rib recipe for 4 people

  • 8 lbs of short ribs  ( 2 lbs per person)
  • 1 dried ancho peppers
  • 2 dried chipotle peppers
  • 2 dried pasilla peppers
  • 1 cup of ketchup
  • 1 cup red wine or cider vinegar
  • 1/4 cup of cane sugar
  • 3 bay leaves
  • 4-5 cloves of garlic, crushed and chopped
  • 3 cups of apple cider
Short ribs with peppers and tomatos
Short ribs with peppers and tomatos

To start with, get some short ribs! 2 lbs raw with bone in is what one person would eat, so 4 people would need 8 lbs of short ribs. You will also need some lovely Mexican peppers. I use Pasilla, Ancho and Chipotle peppers. For a typical short rib recipe for 8 people, I would use 3 of each peppers, so 9 peppers in total. Simply throw them into the bottom of a large pot. A pot large enough to handle 5-10 lbs of ribs. Depends how many people you are cooking for. After the peppers, add a cup and a half of red wine vinegar.A handful of cane sugar, which you should be able to get in most stores. If you can’t find raw cane sugar, brown sugar works fine too, even maple syrup. I buy my cane sugar at the Mercado Latino on Montreal road, which is also where I get my dried Mexican peppers. Below is a look at the peppers, on the left is the Pimente Pasilla, middle is Chipotle and to the right, the fat ones are Ancho peppers.

 Add 2-3 cups of ketchup, 3-4 cups of apple cider, 8  large crushed and chopped cloves of garlic, 3 bay leaves and heat up to a simmer. Once the sauce has heated up, add the ribs which can be cut into smaller sections or left whole which could be quite large. I recommend having the butcher cut them into smaller more manageable pieces. Mix the sauce and ribs thoroughly. The liquids won’t completely cover the ribs which is fine. Put a lid on it and let it simmer. The photo above is a look at the ingredients on top of the meat before being cooked. The peppers will slowly breakdown and soften, and flavors will blend in with the beef ribs, garlic and tomato to form a gorgeous sauce. Braised short ribs will need at a minimum of 2 hours to slowly cook itself into an unbelievably great smelling dish. After 2 – 3 hours of simmering, the liquids will reduce into a thick sauce. You can adjust the thickness back adding more liquids, even water if need be. The ribs are done when the meat starts to fall off the bones. They meat will shrink and look like it is falling off the bone, but it’s not. It has to be soft and really fall of the bone, otherwise you will be developing your jaw muscles.  I would adjust the seasoning at this point as I haven’t added any salt yet.

Cane sugar and sea salt

Cane sugar and sea salt

Add as much salt as your system can and would desire to handle. Somewhere in the bottom of the pot are the stems from the peppers. You can remove them or leave them in the sauce. I could say that they add a flair of authenticity? Add a generous amount of black pepper, this works well with the rich Mexican peppers. The combination of acids, raw sugar and peppers makes this a fantastic combination. This is a very rich dish so we don’t eat this too often. But our family

Mexican peppers

Mexican peppers

adores this type of meal, as do our guests. There are countless variations to this dish. This is just a braised beef dish. Essentially creating its own BBQ style sauce during the cooking process to accompany itself to the plate.  The vinegar and peppers could be removed and strong red wine used with mushrooms. I would use less ketchup, cut it in half. I would also brown the meat first before using the wine. Deglaze the pot with the wine. This would be a more classical or French style beef short rib dish.  A beef short rib Bourguignon. Probably add the time honored pearl onions too. I have encapsulated the entire cooking process onto a blog entry where I have some other assorted fun cooking ideas. The braised beef dish can be found at seriousbirder.com/Mexican-pepper-braised-short-ribs . That’s a long name but it’s easy to remember. There are dozens of different Mexican peppers to choose from. These are awful looking when they are dry, but gorgeous when cooked. I hope I have inspired you to tackle some short ribs. It’s not the cheapest cut of beef, but they are worth the price. Beef up your menu, try this recipe out. And leave a comment on my food blog.

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Mexican pepper braised short ribs originally appeared on Seriousbirder.com on February 6, 2013.

The post Mexican pepper braised short ribs appeared first on 9/11 BBQ Tech and Puns.


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