Short Rib Asado Recipe

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1. 1

   Pat dry the short ribs. Season generously with salt and pepper.

2. 2

   In a heavy ovenproof pot, heat olive oil over medium-high heat. Sear the short ribs on all sides until deeply browned. Remove and set aside.

3. 3

   Add chopped onion to the pot and sauté with the rendered fat until translucent, about 5-7 minutes. Add minced garlic and cook until fragrant, 30-60 seconds.

4. 4

   Return ribs to the pot. Add beef stock to come halfway up the meat. Bring to a simmer, then cover and braise in a 325°F (165°C) oven for 2.5 to 3 hours, until meat is tender and falls apart.

5. 5

   Escabeche agave glaze

   Meanwhile, in a small saucepan, simmer agave nectar, apple cider vinegar, red pepper flakes, and a pinch of salt for 3-4 minutes to bloom flavors. If using jalapeño, add slices and simmer briefly. Cool slightly.

6. 6

   When ribs are tender, remove from braising liquid. Skim fat from the surface of the braising liquid and simmer the liquid on the stove until reduced to about 1 cup. Brush the ribs with the escabeche glaze and return to heat for a few minutes to set the glaze.

7. 7

   Serrano crema

   In a bowl, whisk together heavy cream with finely minced serrano pepper and lime juice. Season with a pinch of salt. Let sit 10 minutes for flavors to meld.

8. 8

   Cucumber salad with cilantro

   Toss cucumber slices with red onion and lime juice; season with a pinch of salt. Roughly chop cilantro and fold in. Set aside to macerate.

9. 9

   Warm tortillas

   Warm tortillas on a dry skillet or directly over a low flame until pliable, then wrap in a clean cloth to keep warm.

10. 10

    To serve, place a portion of short ribs on each tortilla, drizzle with serrano crema, top with cucumber salad and cilantro leaves. Finish with lime wedges.