Fall-Apart Braised Beef Ribs in a Fiery Mexican Sauce

When you pull these Fall-Apart Braised Beef Ribs in a Fiery Mexican Sauce from a 350°F (180°C) oven, the beef breaks apart effortlessly. The blended liquid of crushed tomatoes, or passata/puree, and chipotles and adobo sauce reduces into a dark pan sauce ready to spoon over mashed potatoes or fill tacos.

The beef short ribs

Beef short ribs naturally carry a lot of fat and typically look like thick, meaty blocks on the bone. For this dish, you will need 2.4 kg of bone-in beef separated into about 8 pieces weighing 10 oz (300 g) each.

Keeping a whole rack intact takes much longer to cook and turns into a messy job later. The finished beef gets too soft to slice cleanly and simply shreds under a knife. To prevent this, divide the rack into single portions before they go into the pan. If you prefer less fat in your final meal, slice the excess fat off the raw beef before cooking.

The chipotles and adobo sauce

Canned chipotles in adobo sauce consist of dried chipotles packed in a spiced red sauce. They bring heat and act as a base for many Mexican dishes. You will puree the chipotles and adobo sauce with crushed tomatoes, or passata/puree. This creates a smooth liquid. You can finely chop the chipotles instead if you do not mind a chunky texture. Use fewer chipotles if you want a milder meal. You can store the rest of the canned chipotles in the refrigerator for up to one month.

Searing the meat

You need to dry the meat with paper towels before you season it. Dry meat browns much better in the pan. Heat the olive oil over high heat. Put a few ribs in the pan at a time. The outside should brown while the inside remains raw. Move each batch to a plate once the pieces have good color.

Making the braising liquid

The sauce comes together in the same pan. Sauté the minced garlic and diced onion. Pour in the tomato and chipotle puree along with the cumin, oregano, bay leaves, salt, pepper, and oranges. You must scrape the bottom of the pan with a spoon while the sauce simmers. The roasted bits from the meat will loosen and mix right into the liquid.

Baking the ribs

Place the seared meat in a deep baking pan. Pour the hot liquid over the beef. You need to seal the pan tightly using two sheets of foil to trap the steam. Bake the sealed ribs for 1 1/2 hours. Take the foil off and bake for another 45 to 60 minutes. The liquid will darken and thicken in the open oven. The meat is done when it begins to fall apart easily. Let everything rest for 5 minutes before you serve it.

Serving and leftovers

Finish the dish by scattering fresh coriander or cilantro leaves over the meat and providing lime wedges to squeeze on top. Plate these ribs next to a scoop of Mexican green rice and corn. Because the beef breaks down so smoothly, you can easily shred the meat to fill burritos and tacos. It is also excellent served over a mound of mashed potatoes. Store any remaining ribs in the refrigerator. The spicy heat of the dish will slowly mellow as the leftovers sit.