Mojo & Guajillo Braised Beef Short Rib Recipe

Cooking Instructions

1. 1

   Prepare the Marinade

   In a bowl, combine the mojo marinade and guajillo chilies. Blend until smooth and set aside.

2. 2

   Marinate the Short Ribs

   Place the beef short ribs in a large resealable bag or dish, pour the marinade over them, and let marinate in the refrigerator for at least 4 hours, preferably overnight.

3. 3

   Sear the Ribs

   Preheat your oven to 325°F (160°C). Remove short ribs from the marinade and pat dry. In a large Dutch oven, heat some oil over medium-high heat. Sear the ribs on all sides until browned, about 3-4 minutes per side. Remove from pot and set aside.

4. 4

   Cook the Garlic

   In the same pot, add the garlic cloves and cook until fragrant and golden, about 2-3 minutes.

5. 5

   Braise the Ribs

   Add the beef stock to the pot and bring to a simmer. Return the short ribs to the pot, cover, and transfer to the oven. Braise for 3 hours or until the meat is tender and falling off the bone.

6. 6

   Prepare the Polenta

   While the ribs are braising, cook the polenta according to package instructions. Stir in salt, pepper, and half of the ricotta salata cheese once cooked.

7. 7

   Grill the Spring Onions

   Heat a grill or grill pan over medium-high heat. Grill the spring onions until charred and tender, about 2-3 minutes on each side. Season with salt and pepper.

8. 8

   Serve

   On a plate, serve a portion of the polenta topped with the braised beef short rib. Drizzle with jus, garnish with grilled spring onions, additional ricotta salata, and radish micros.