This fantastic short ribs recipe brings the flavors of Mexico and Spain to the table.
Flavored with oranges, green olives and tomatoes, and spiced with cumin, these beef short ribs are easy to make. Just brown the meat, add the other ingredients, then let it cook away on the stove top.
I love recipes like this that give you complex flavors without a lot of work. Let it sit and cook, melding all those wonderful flavors together, while you go off and do or make something else. In a couple of hours of very little work on your part, this delicious dinner is ready to go.
Mexican recipes often feature cumin, a spice that is found in Indian recipes as well. I love the taste of cumin. It seems to have a warm earthiness to it and adds such wonderful flavor. I also add cumin to my chili and just about any other recipe I can find to sneak it into.
I know many of us are eating less meat these days and that’s a great idea. But on those days when nothing will satisfy but a lovely piece of tender beef simmered in fantastic flavors, this will become a real go to recipe.
These beef short ribs are fantastic served with polenta or rice and hot buttered corn tortillas.
Mexican Short Ribs Recipe
- 2 - 3 tablespoons vegetable oil
- 3 to 4 pounds beef short ribs, cut into serving pieces
- 1/2 cup flour, for coating the meat
- 1 1/2 teaspoons salt, or to your taste
- 1 teaspoon pepper, or to your taste
- 1 large onion, thinly sliced
- 2 cloves garlic, minced
- 16 ounces canned tomatoes, diced
- 1 cup beef broth
- 1 teaspoon orange zest
- juice of one orange
- 1/2 cup sliced pimento stuffed green olives, optional
- 1/8 teaspoon cayenne pepper
- 1 teaspoon ground cumin
- chopped cilantro for garnish
- Sprinkle short ribs with salt and pepper, then coat them lightly with the flour, shaking off any excess. Heat the vegetable oil in a large pan or Dutch oven to medium high heat.
- Brown the short ribs in batches, in the heated oil, removing them from the pan and setting them aside once they are browned.
- Once all the ribs have been browned, pour off most of the drippings. Cook the onions in the fat that remains in the pan until the onion is tender and lightly browned. Add the chopped garlic once the onions have softened and continue cooking with the onions.
- Return the browned short ribs to the pan with tomatoes and their liquid, the broth, orange rind, orange juice, olives, cayenne pepper and cumin. Bring the mixture to a boil, then reduce the heat, cover and simmer until the meat is very tender, about 2 1/2 to 3 hours.
- Remove the short ribs to a warm serving dish and cover them to keep warm. Bring the juices that are left in the pot to boiling, stirring occasionally. Cook the sauce at medium high heat, uncovered, until it is reduced and slightly thickened. Taste and add salt or pepper, if needed.
- Spoon the sauce over meat to serve. Sprinkle the short ribs with chopped cilantro.
Makes 6 servings.
How to Serve This Mexican Short Ribs Recipe
These beef ribs are great served with polenta. You can serve the polenta as is, mix in some tasty cheese, bake it or grill it.
Sprinkling the short ribs with fresh cilantro to serve them adds a huge amount of bright, fresh flavor. I don’t always add garnishes to my food, but this one really does add loads of flavor, so if you like cilantro, go for it.
If you love recipes with orange and lemon, you will find a list here.
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