Mexican Short Ribs

Step 1

Combine taco seasoning, brown sugar, tomato sauce, pureed chilies, and adobo sauce in a large mixing bowl. Add ribs and toss to coat with sauce. Cover and refrigerate to marinate for at least 2 hours.

Step 2

When ready to cook the ribs, preheat the oven to 325º F (165 º C).

Step 3

Remove the ribs from the marinade, shaking off the excess. Reserve the marinade.

Step 4

Heat oil in a dutch oven over medium heat. Sear the ribs for 5 – 8 minutes, or until brown on all sides. Transfer browned ribs to a plate.

Step 5

Pour wine into the pot, scraping up the bits at the bottom with a wooden spoon. Add halved garlic head (cut side down) and the reserved marinade. Bring to a boil and cook for 5 minutes to reduce. Then add beef stock; simmer for 2-3 more minutes.

Step 6

Return ribs to the pot. Cover with the lid and bake in the preheated oven for 2 - 3 hours, basting occasionally, or until the meat is tender and falling away from the bone. When the meat is tender, uncover and cook for 15 – 30 minutes, basting the juices one more time.

Step 7

Transfer ribs to a serving plate. Cover with foil to keep warm, If desire.

Step 8

Spoon off any excess fat from the cooking juices and then strain it through the sieve. Squeeze garlic out of their skins and pass through a sieve too. Mix cooking juices and purred garlic well. Pour sauce over the ribs.

Step 9

Garnish with chopped cilantro and serve with Mexican rice, green rice, or Cilantro Lime Cauliflower Rice, if desired.