New Mexico Style Short Ribs!
Living in New Mexico all those years,…my mother-in-law and sister-in-law taught me many ways to prepare cheaper cuts of meat with New Mexican touch.
I have always loved short ribs and they continue to be a good cut of meat for the money, although they are not quite as cheap as they used to be.
I bought these short ribs the other day and I was expecting them to be a little cheaper, but like everything else, …except gasoline these days :)……prices are higher.
Actually, Beef Short Ribs are quite popular as this cut of beef is used in many recipes, such as soups and stews, …but many times the short ribs are braised.
Braising, as most of you know…is a way of saying the meat is slightly browned in a bit of fat on top of the stove and then the covered pot is placed in the oven to finish the roasting.
The key to braising and really tender pieces of meat is “low and slow”.
I always braise any type of roast that I put in an oven or crock pot.
I think it gives the meat more flavor.
You can braise with out any coating on the meat, or you can lightly flour the meat and add garlic powder, salt and pepper… or any other herbs or spices that you think would make the meat tastier.
Yes, it does take a bit of time, but if you plan ahead….you will be rewarded with lots of flavor.
The recipe I have for you today is a New Mexico Style Short Ribs and the printable recipe is below.
Let me know, dear readers…if you make this recipe or have a favorite short rib recipe of your own. 😉
- 2 large dried New Mexico chile peppers which have been seeded and cut into rough pieces.
- 1 cup boiling water
- 4 pounds Short Ribs
- Coarse salt and freshly ground black pepper
- 3 tablespoons olive oil
- 3 cups chicken stock, low sodium preferred
- 2 tablespoons tomato paste
- 4 cloves garlic, peeled and mashed
- 1 large onion, chopped
- 1/2 cup of cider vinegar
- 1 tablespoon of brown sugar
- 2 tablespoons balsamic vinegar
- 3 sprigs fresh rosemary
- fresh parsley for garnish
- Preheat oven to 325 degrees and remove all but the lower rack from your oven.
- Meanwhile, add the chiles to the boiling water to soften and allow to sit for about 20 minutes.
- Rub salt and pepper all around the sides of each short rib piece, being generous.
- Heat the olive oil in a large Dutch oven or heavy pot, over medium-high heat until very hot.
- Carefully add the short ribs (using your tongs) leaving some room between each of them so they will brown nicely (turn frequently). This will take about 15 minutes total time. You might have to work the browning in two batches. Just make sure you don't "stack" the meat after browning.
- In a blender or food processor, blend the chile peppers and water until the dried peppers are like a liquid paste.
- Slowly add the chicken stock, tomato paste, garlic, onions and a dash of salt to the chile mixture in the blender or processor until well blended.
- Deglaze the heavy pot by adding 1/2 cup of cider vinegar, stirring with a wooden spoon to loosen any of the cooked bits off the bottom of the pot.
- Pour the chile mixture from the blender into the pot and turn the heat up to high.
- Add the balsamic vinegar and rosemary sprigs and continue to boil for about 3 minutes.
- Return the short ribs back into the pot.
- Cover tightly with a lid and braise in the oven until the ribs are tender, which will take about 2 1/2-3 hours.
- Place the ribs on a platter covered with foil to keep warm and place the heavy pot over high heat on your stovetop. The idea is to reduce the braising liquid until it becomes thick and more like a sauce. This should take about 20 minutes.
- Add the ribs back to the pot before serving to coat the ribs with the thick sauce
- To serve, place the short ribs on plates and ladle the sauce over the top.
- Add chopped parsley for garnish.
- You can buy New Mexico Chile Peppers by the sack in your supermarket, if you don't have access to a wonderful red chile ristra, straight from Hatch, N.M.
- If sauce is too thick, add a little water or chicken stock
- If sauce is too thin...add a little cornstarch to cold water and boil the sauce a bit longer.
Kari, I can remember when you could get good beef ribs, but you can’t anymore, so I don’t eat ribs at all. I don’t really care for pork ribs. It’s a shame!
I know what you mean…however, these short ribs used to be used mostly for stews and soups….braising of course was pretty common.
If one is going to bar-b-q…I prefer pork spare ribs …in my opinion, the beef spare ribs are too big, although many, such as yourself prefer beef ribs for the wider bones and more meat.
thanks for stopping by
Donna Childs says
That recipe sounds good. It seems like more liquid than I would use because one would not want it to cover the meat. Are you reducing the sauce both before and after baking?
after baking Donna….that way you can get rid of any extra before you begin to reduce.
thanks for stopping by…