Braised Shortrib Chilaquiles Recipe

Braised Short Rib Directions

1. 1

   Sear the Short Ribs

   In a large pot or Dutch oven, heat the olive oil over medium-high heat. Season the short ribs with salt and black pepper. Once the oil is hot, add the short ribs and sear on all sides until browned, about 4-5 minutes per side. Remove the short ribs and set aside.

2. 2

   Sauté Vegetables

   In the same pot, add the chopped onion and sauté for about 3-4 minutes until softened. Add the minced garlic and sauté for an additional 1-2 minutes until fragrant.

3. 3

   Add Liquid and Spices

   Pour in the beef broth and canned diced tomatoes. Stir in the chili powder, cumin, bay leaves, and return the seared short ribs to the pot.

4. 4

   Braised Cooking

   Bring the mixture to a simmer, cover, and reduce the heat to low. Let it braise for about 2.5 to 3 hours, or until the meat is tender and falling off the bone.

5. 5

   Shred the Meat

   Once the short ribs are done braising, remove them from the pot and shred the meat using two forks. Discard any bones and excess fat.