Mexican Short Ribs

Beef chuck short ribs are simmered with onion and garlic in beef broth and tomato sauce, seasoned with chili powder, oregano and cumin.

• Email Recipe
• Print Recipe
•        

Ingredients:

• 1 1/2 lbs beef chuck short ribs
• 3 Tbsp canola oil
• 1 large onion, chopped
• 3 cloves of garlic, minced
• 1 8 oz can tomato sauce
• 1 cup beef stock
• 3 tsp chili powder
• 1/2 tsp oregano
• 1/2 tsp cumin
• 1 tsp salt
• ...
• 2 tsp cornstarch and 2 tsp water

Method

Brown the ribs well in the heated oil in a heavy pan. Remove ribs from pan and pour off about half the drippings. Saute the onion and garlic in remaining drippings until onion is limp. Stir in the tomato sauce, stock, and seasonings. Return meat; cover. Simmer on low heat about 1 1/2 to 2 hours. (Check after about 45 minutes to see if you need to add a bit more stock.) Make gravy by removing ribs and whisking in 2 tsp. cornstarch mixed with 2 tsp. water. Heat gently until thickened.

Notes: I serve the ribs and gravy with egg noodles that have been tossed with a little sour cream, butter, salt and pepper.

Number of servings: 4-5

Submitted By: ceecee76
View all recipes by this user