RO*TEL Across America Recipe Contest - Spicy Braised Short Ribs

Spicy Braised Short Ribs

by Kat from MD

Melt-in-your-mouth beef with a spicy kick.

AVERAGE RATING

Category

Main Dish

Prep Time

3.5 hrs

Servings

3-4

Recipe Ingredients

8 beef short ribs, bone-in
Salt
1T black pepper
1/4c extra-virgin olive oil
1 large onion, diced
1 jalapeno, minced
5 cloves garlic, minced
1 c red wine
20 oz. RO*TEL Tomatoes & Green Chilies
14 oz. Diced Tomatoes (canned)
1T fresh lime juice
2 c beef stock
4 sprigs cilantro
4 whole sprigs thyme

Directions

Preheat oven to 350°F.

Combine Rotel, diced tomatoes, and lime juice in blender and puree.

Dry ribs well and season with salt and pepper. Heat olive oil in a large, heavy bottomed ovenproof pan over high heat. Working in batches, add ribs and brown on all sides. Once browned set ribs to the side.

Pour off the excess fat and add the onions to the pan stirring often, until soft, about 2 minutes. Add jalapeno and garlic. Continue stirring until onions become a light brown. Add the wine, deglazing the pan, scraping off any browned bits from the bottom. Continue stirring until liquid is reduced by half. Once reduced add pureed tomato mixture and beef stock and bring to a boil. Salt to taste.

Return the ribs to the pan bone up. The liquid should cover the ribs about halfway. Tuck the cilantro and thyme sprigs into the sauce. Place the lid on the pan (or cover tightly with foil) and place in the oven. Cook until the meat is fork-tender, 2 to 2 1/2 hours. Remove the ribs from the oven and allow to cool.

Now you can either scoop off the excess fat from the top and serve immediately or place in the refrigerator overnight (it tastes best the next day!) to allow the meat to soak all of that flavor up.

The next day, remove the excess fat from the top and place the pan with the ribs and cooking liquid back in the 250°F oven for 30-45 minutes or until warmed through.

Serve over creamy goat cheese polenta or mashed potatoes.