Short rib suadero
- Preparation and cooking time
- Total time
- + Overnight marinating
- A little effort
- Serves 6
Skip to ingredients
- 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 onionchopped
- 5 cloves garlicchopped
- 250g tomatoeschopped
- 125g tomatilloschopped
- 8 dried guajillo chilliesstems and seeds removed
- 4 dried morita or chipotle chilliesseeds removed
- 100g beef fatchopped
- 1.25 litres chicken stock
GARNISH
- 1 onioncut into wedges
- 100g pomegranate seeds
- 2 tbsp pomegranate molasses
- 1 jalapeñofinely chopped
- a small bunch corianderchopped
- lime wedges and tortillasto serve
Nutrition: per serving
- kcal690
- fat51.1g
- saturates21.5g
- carbs11.5g
- sugars6.7g
- fibre8.8g
- protein41.6g
- salt6.81g
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.
