Short ribs used to be a staple in my grandmother’s kitchen because they were inexpensive and full of flavor. Today they’re more popular and pricier than they once were, but they remain a more affordable option than steak or tenderloin when you want a luxurious, shareable meal without overspending.
This recipe needs only a few key ingredients: bone-in short ribs, a handful of arbol chiles, a good red chile sauce (homemade or canned), beef broth, and a splash of beer. Arbol chiles are thin and quite spicy—similar in appearance to Thai chiles—so a small number goes a long way in this dish.
There is something especially rewarding about a dish that simmers for hours. These braised short ribs showcase how slow cooking on the bone turns tougher cuts of beef into fork-tender, succulent meat. Braising is a straightforward technique: sear the meat, then cook it slowly in a rich sauce so the flavors concentrate and the meat becomes tender.
Spicy and smoky, these short ribs develop a malty depth from the beer and classic Mexican flavors from the chiles and red sauce. Serve them with warm flour tortillas and grilled green onions for a hearty family meal.
Braised Short Ribs with Arbol Chiles (Costillas de Res con Chile de Árbol)
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Ingredients
- 4 pounds bone-in short ribs
- Salt and black pepper, preferably freshly ground
- 2 tablespoons canola oil
- 5 dried chiles de arbol, stemmed
- 1 small white onion, chopped
- 2 cloves garlic, crushed
- 3 ½ cups homemade Red Chile Sauce, or 1 28-ounce can red enchilada sauce
- 1 12 ounce bottle amber beer
- 1 cup low sodium beef broth
- ½ teaspoons salt
- 1 teaspoon pepper
Instructions
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Preheat grill to medium-high or prepare to sear in a large skillet.
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Season the short ribs generously with salt and pepper on all sides. Sear them on the hot grill or in the skillet, browning each side well, about 4–5 minutes total. Transfer the ribs to a baking sheet and set aside.
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In a large (7- to 8-quart) Dutch oven, heat the canola oil over medium heat. Add the dried arbol chiles and toast, stirring constantly, until they darken slightly and become fragrant, about 1–2 minutes.
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Add the chopped onion and crushed garlic to the pan and cook, stirring, for about 2 minutes until softened.
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Transfer the toasted chiles, onion, and garlic to a blender or food processor. Add the red chile sauce and puree until smooth, leaving small flecks of chile if you like texture.
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Return the blended sauce to the Dutch oven. Stir in the beer, beef broth, salt, and pepper. Nestle the seared short ribs and any accumulated juices into the sauce.
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Set the pot on the grill for indirect cooking and cover, or place the covered Dutch oven in a 325°F oven. Cook until the short ribs are fork-tender, about 2 to 2½ hours.
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Carefully transfer the ribs to a serving platter. Taste the sauce and adjust seasoning if needed, then ladle the sauce over the ribs and serve.
Oven Alternative:
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Bake covered at 325°F for about 2½ hours, until tender.
Notes
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Recipe developed for Las Palmas Sauces. Opinions are my own.
Photography by Jeanine Thurston