Mexican Short Ribs

Fork tender Mexican short ribs are braised in a spicy, smokey sauce lending both moisture and intense flavor. The hardest part about this recipe is waiting for it to cook!

Why this recipe works

Mexican short ribs are best when cooked low and slow until the beef falls right off the bone. Today, we’re braising these ribs in a bold tomato and red wine liquid for a powerful punch of flavor while the chipotle in adobo sauce and Cajun seasoning add a welcome hit of spicy heat.

This recipe is the perfect vehicle for our homemade Mexican seasoning. A dashing mix of salt, paprika, garlic powder, dried oregano, cumin, onion powder, and chili powder add that extra special touch.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

SHORT RIBS – Choose well-marbled cuts of bone-in beef short ribs with plenty of fat which will enhance the flavor and and tenderness. You can find beef short ribs at most butcher shops, grocery stores, or meat markets. Look for ribs that are evenly sized and trimmed of connective tissue.

ADDITIONS – Chipotle in adobo sauce and the Cajun seasoning give the ribs heat. Feel free to add more chipotles in adobo sauce depending on your preferences. While the Cajun seasoning is not traditionally Mexican-inspired, we love the extra tingly touch it adds. We also love using our homemade Mexican seasoning blend for this recipe because you can control the amount of each ingredient that goes into it.

How to Make Mexican Short Ribs

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Preheat oven to 350 F.
2. In a mini food chopper, combine canned tomatoes, chipotles, brown sugar, Cajun seasoning, half of the garlic, and half of the Mexican seasoning. Process until homogenous.
3. In a small bowl, combine remaining Mexican seasoning and half of the olive oil.
4. Using gloved hands, rub the olive oil mixture all over the short ribs, coating all sides.
5. Heat remaining olive in a Dutch oven over medium-high heat until shimmering. Add short ribs and sear well on both sides, there should be a nice crust.
6. Remove short ribs from the pan and set aside. To the hot pan add remaining garlic, the onion, beef bouillon base, apple cider vinegar, red wine, and the blended tomato mixture. Stir to combine and bring to a boil over medium-high heat.
7. When mixture is boiling, turn off the heat and nestle the short ribs into the liquid. Place lid on pan and bake in the oven for 3 hours.
8. Remove from oven and skim excess fat, if any. If you like, you can thicken the juices in the pan by adding a little cornstarch.

Frequently Asked Questions & Expert Tips

Store cooled leftovers in an air-tight container kept in the refrigerator for up to 4 days.

Reheat the short ribs in a 325F oven in a baking dish covered with aluminum foil to prevent them from drying out. Warm in the oven for around 20 minutes or until heated through.

Serving Suggestions

Serve Mexican short ribs with sides such as rice, beans, tortillas, and salsa. You can also serve them over a bed of mashed potatoes or rice with a generous spoon of pan juices thickened with cornstarch. Leftovers are amazing shredded up into salads, burritos, nachos, and enchiladas. Enjoy!

More Related Recipes

• Beef Short Ribs
• Korean Short Ribs
• Smoked Beef Short Ribs
• Braised Beef Short Ribs

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