Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Short rib suadero
- Preparation and cooking time
- Total time
- + Overnight marinating
- A little effort
- Serves 6
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 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
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.
