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Short rib suadero

• Nick Fitzgerald

Published: December 22, 2020 at 10:51 AM

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Serves 6

A little effort

Total time: 4 hrs and 30 mins

+ Overnight marinating

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This recipe comes from Tacos Padre, a stall at London's Borough Market. It takes a little effort and time to make, but it's so worth it for those meltingly tender beef short ribs

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Make this short rib suadero recipe along with a side of Tacos Padre's red guacamole. Also check out our steak fajitas, beef tacos, beef burritos, and more easy Mexican recipes.

Buy whole chillies and powders online at coolchile.co.uk, and tomatillos from specialist supermarkets or online (try wattsfarms.co.uk). You can also use tinned if you can’t get hold of fresh. We’ve also slightly reduced the amount of beef fat in this recipe from what is traditionally used.

Ingredients

Nutrition

• 8-10 (about 2.5kg) beef short ribs

SHORT RIB RUB

• 2 tbsp guajillo powder
• 2 tbsp morita or chipotle powder
• 2 tbsp garlic granules
• 1 tbsp mexican oregano or dried oregano
• 3 tbsp fine sea salt

SHORT RIB BRAISE

• 1 tbsp vegetable oil

• 1 large onion

  chopped

• 5 cloves garlic

  chopped

• 250g tomatoes

  chopped

• 125g tomatillos

  chopped

• 8 dried guajillo chillies

  stems and seeds removed

• 4 dried morita or chipotle chillies

  seeds removed

• 100g beef fat

  chopped

• 1.25 litres chicken stock

GARNISH

• 1 onion

  cut into wedges

• 100g pomegranate seeds

• 2 tbsp pomegranate molasses

• 1 jalapeño

  finely chopped

• a small bunch coriander

  chopped

• lime wedges and tortillas

  to serve

Nutrition: per serving

• kcal690
• fat51.1g
• saturates21.5g
• carbs11.5g
• sugars6.7g
• fibre8.8g
• protein41.6g
• salt6.81g

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Method

• step 1

  Mix together all of the ingredients for the rub, then toss with the short ribs so they’re well coated in the mixture. Cover and chill overnight, or for up to four days.

• step 2

  Heat the grill to high. Arrange the short ribs on a tray, discarding any of the left-over rub, and grill for 8-10 minutes, turning regularly until golden all over.

• step 3

  For the braise, heat the oil in a large lidded pan and cook the onion for 15 minutes or until caramelised. Add the garlic and cook for a minute more before adding the remaining ingredients. Simmer gently for 20 minutes.

• step 4

  Heat the oven to 200C/fan 180C/gas 6. Nestle the short ribs into the pan, and scrape in any crusty bits from the tray. Cover with a layer of baking paper, then a layer of foil, and finally the lid. Cook in the oven for 30 minutes, then reduce the oven to 160C/fan 140C/gas 3 and cook for 3 hours more until the meat is meltingly tender.

• step 5

  Remove the ribs to a tray, and set the pan over a high heat. Cook until slightly reduced. Blitz until completely smooth using a stick blender, and continue to cook until it has a saucy consistency.

• step 6

  To prepare the garnish, fry the onion wedges in a dry non-stick frying pan until blackened and softened a little, then chop. Mix with the pomegranate seeds, molasses, jalapeño and coriander.

• step 7

  Heat the grill to high, and grill the ribs until well caramelised. Spoon some of the sauce onto serving plates, top with the short ribs, and serve with the onion salad, lime wedges and tortillas.

Head here for more short ribs recipes

Authors

Nick Fitzgerald

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