3tablespoonsenchilada spice mixalternatively, use an enchilada sauce and omit the tomato paste (DIY blend is in Notes section)
4sprigsfresh thymeoption: use 1 tsp dried
3-4cupswater
Instructions
Preheat oven to 325 degrees F. Add 2 tablespoons olive oil to a dutch oven (or large ovenproof pot or Mexican cazuela) and heat up over med-high.
2 tablespoons olive oil
Slice ribs into 2-3” chunks. Pat ribs dry with a paper towel and begin adding them to the pot in batches to sear (to brown). Only add one layer of ribs to the pot at a time so as not to overcrowd the pot. Brown all sides of the ribs until the edges form a golden brown crust, about 5 minutes per side. Once browned remove from pot and set aside.
3 pounds beef short ribs
Once ribs are removed from pot, coat the pot with some more oil if needed and reduce the heat to medium. Add sliced onions and caramelize over med-high heat for about 6-7 minutes (or until caramelized but not burned).
1 large onion
Add garlic to onions and cook for 30 seconds. Add poblano strips at this time if you are using them, and then add spices and salt. Stir for a minute to toast spices.
Deglaze the pot with the broth (or prepared enchilada sauce), scraping off any brown-bits that have formed on the bottom of the pot. If not using a prepared enchilada sauce, stir in tomato paste and enchilada spice blend instead (see notes for DIY blend).
Add back in the browned ribs to the pot, along with any juices that drained from the ribs. Add the thyme. Also add enough water to almost cover the ribs (about 2 cups). Alternatively, you can add red wine instead of water for a richer sauce.
4 sprigs fresh thyme, 3-4 cups water
Bring everything to a gentle boil, cover the pot, and transfer to the preheated oven. Cook for 2-2 1/2 hours. Check occasionally and add more water if ribs are starting to dry out.
Transfer to a serving dish or serve from the pot. Garnish with cilantro and lime wedges if desired. Serve with orzo or rice on the side or as a bed.You can make this dish ahead of time and reheat over the stovetop before serving. The flavors continue to develop in the refrigerator.
Video
Notes
**NOTES:Using lard instead of oil can be a good option, according to preferenceHow to Roast & Peel Peppers:Toast poblanos on a baking sheet 4 inches below a hot broiler, and turn regularly until the skin is blistered and blackened on all sides, about 10 minutes. Remove and cover with a kitchen towel and let stand for 5 minutes. Then rub off the blackened skin and pull out the stems and seed pods. Tear the chiles open and rinse briefly to remove any stray seeds. Slice into 1/4-inch stripsHomemade Enchilada Spice Blend(this is the blend from Heathglen - adjust to your own taste):
3 Tablespoons mix of dried and ground chile peppers
1/2 teaspoon cinnamon
1 tablespoon Mexican oregano
1 tablespoon cumin
1 tablespoon annatto
3 tablespoons unsweetened cocoa
1 tablespoon salt
1 tablespoon granulated onion powder
1 tablespoon granulated garlic powder
If you like my articles about cooking and gardening, subscribe to my weekly newsletter, where I share free recipes and gardening tutorials.If you enjoy all types of Mexican food, check out this category of ALL Mexican recipes, where you will find over 40 Mexican recipes, from casual, to low carb, to fancy.