Braised Short Rib Recipe
Tender adobo-marinated short rib. Served with Mexican rice, roasted zucchini, corn masa dumplings & pasilla salsa.
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Ingredients
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Short Rib
Mexican Rice
Roasted Zucchini
Corn Masa Dumplings
Pasilla Salsa
Method
Braised Short Rib
- 1
Marinate the Short Ribs
In a bowl, combine the short ribs with adobo sauce, minced garlic, chopped onion, salt, and black pepper. Cover and refrigerate for at least 2 hours, preferably overnight.
- 2
- 3
Deglaze and Braise
Add beef broth to the pot, scraping up any brown bits from the bottom. Bring to a simmer, cover, and reduce heat to low. Cook for 2.5 to 3 hours, until the meat is tender.
Mexican Rice
- 4
- 5
Cook the Rice
Add tomato sauce, chicken broth, cumin, and salt to the rice. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until the rice is tender.
Roasted Zucchini
- 6
Prepare the Zucchini
Preheat the oven to 400°F (200°C). Slice zucchini into rounds and place them on a baking sheet.
- 7
Roast the Zucchini
Drizzle olive oil over the zucchini slices, then sprinkle with salt and black pepper. Toss to coat evenly. Roast in the oven for 20-25 minutes until tender and slightly caramelized.
Corn Masa Dumplings
- 8
Make the Dumpling Dough
In a bowl, mix corn masa flour and salt. Gradually add water while stirring until a dough forms. Let rest for 15 minutes.
- 9
Form and Cook the Dumplings
Shape the dough into small balls and flatten them slightly. Boil in salted water for about 10 minutes until they float. Remove and drain.
