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Pulled Mexican Short Ribs Recipe

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4.2 from 13 reviews

This Pulled Mexican Short Ribs recipe offers tender, flavorful meat perfect for tacos or nachos. Slow-cooked in a spiced beer and beef stock sauce, the ribs are seared for a rich crust before braising in the oven for hours, resulting in fall-apart tender meat infused with smoky, savory Mexican-inspired spices. The final touch of lime juice and fresh cilantro brightens the dish, making it an ideal filling for Mexican-style dishes.

  • Total Time: 5 hours
  • Yield: 6 servings

Ingredients

Meat and Oil

  • 1.5 kg short ribs on the bone
  • 2 tbsp cooking oil

Dry Spices

  • 2 tbsp oregano
  • 2 tbsp paprika
  • 1 tbsp cumin
  • 1 tbsp chili flakes
  • 1 tbsp coriander
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp smoked salt (or flaky sea salt)
  • 1 tsp cracked black pepper

Wet Ingredients

  • 250 ml beer (e.g. Corona)
  • 450 ml beef stock
  • 2 tbsp honey
  • 2 tbsp lime juice

Fresh Aromatics

  • 1 onion
  • 3 garlic cloves
  • 2 chili peppers

Instructions

  1. Prepare and Season Ribs: Pat the short ribs dry with kitchen paper to remove all moisture. Combine the dry spices (oregano, paprika, cumin, chili flakes, coriander, garlic powder, onion powder, smoked salt, and black pepper) and rub this spice mix all over the ribs thoroughly. Leave the ribs on the counter for 1 hour to come to room temperature and allow the spices to penetrate the meat.
  2. Preheat Oven: Set your oven to 150℃ (300℉) to prepare for slow cooking.
  3. Sear the Short Ribs: Heat the cooking oil in a large pan over medium-high heat until hot. Sear the short ribs on all sides until they develop a dark brown crust, being careful not to burn the spices by controlling the heat.
  4. Transfer Ribs to Oven Dish: Remove the seared ribs from the pan and place them in an oven-proof dish ready for braising.
  5. Prepare Sauce: Grate the onion and garlic cloves and finely dice the chili peppers. Add these to the hot pan and cook while stirring until they form a soft, translucent mush. Then add the beer, beef stock, and honey to the pan, bringing the mixture to a simmer to develop flavor.
  6. Braise the Ribs: Pour the simmering sauce over the short ribs in the oven-proof dish. Cover loosely with foil and place the dish in the preheated oven. Cook for 3 hours to tenderize the meat thoroughly.
  7. Pull Meat and Reduce Sauce: Remove the dish from the oven. Using forks, pull the meat off the bones directly in the dish. Leave all juices and remaining sauce in the dish and return it uncovered to the oven for another 45 minutes to further reduce the sauce and enhance tenderness.
  8. Finish and Serve: Before serving, season the pulled meat with fresh lime juice and scatter freshly chopped coriander (cilantro) on top for brightness and aroma. The pulled ribs are now ready to be used as taco filling or for nachos.

Notes

  • Letting the ribs come to room temperature before cooking ensures even cooking.
  • Adjust chili flakes quantity for desired spiciness.
  • Use a sturdy oven-proof dish that can hold the ribs and sauce for slow cooking.
  • Beer adds a mild bitterness and depth – a light Mexican beer works best.
  • Allowing the sauce to reduce after pulling the meat concentrates the flavors.
  • The pulled meat can be refrigerated up to 3 days or frozen for longer storage.
  • This recipe is perfect for preparing in advance as flavors improve over time.
  • Author: Amelia
  • Prep Time: 1 hour 15 minutes
  • Cook Time: 3 hours 45 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mexican

Find it online: https://recipesvibe.com/pulled-mexican-short-ribs-recipe/