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Short rib suadero

Name: Short rib suadero
Total time: 4 h 30 min
Ingredients: beef short ribs 8-10 (about 2.5kg); guajillo powder 2 tbsp; morita or chipotle powder 2 tbsp; garlic granules 2 tbsp; mexican oregano or dried oregano 1 tbsp; fine sea salt 3 tbsp; vegetable oil 1 tbsp; onion 1 large, chopped; garlic 5 cloves, chopped; tomatoes 250g, chopped; tomatillos 125g, chopped; dried guajillo chillies 8, stems and seeds removed; dried morita or chipotle chillies 4, seeds removed; beef fat 100g, chopped; chicken stock 1.25 litres; onion 1, cut into wedges; pomegranate seeds 100g; pomegranate molasses 2 tbsp; jalapeño 1, finely chopped; coriander a small bunch, chopped; lime wedges and tortillas, to serve

4 hours 30 minutes + Overnight marinating
serves 6
A little effort

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

By Nick Fitzgerald

Published: December 22, 2020 at 10:51 am

Make this short rib suadero recipe along with a side of Tacos Padre’s red guacamole. Also check out our steak fajitas, beef tacos, chicken enchiladas 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

beef short ribs 8-10 (about 2.5kg)

SHORT RIB RUB

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

SHORT RIB BRAISE

vegetable oil 1 tbsp
onion 1 large, chopped
garlic 5 cloves, chopped
tomatoes 250g, chopped
tomatillos 125g, chopped
dried guajillo chillies 8, stems and seeds removed
dried morita or chipotle chillies 4, seeds removed
beef fat 100g, chopped
chicken stock 1.25 litres

GARNISH

onion 1, cut into wedges
pomegranate seeds 100g
pomegranate molasses 2 tbsp
jalapeño 1, finely chopped
coriander a small bunch, 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.