Barbacoa Short Rib recipe served on a plate, by Hell's Kitchen Inc.
Jul 14 2026
Restaurants›Hell's Kitchen Inc.›Barbacoa Short Rib Recipe

Barbacoa Short Rib Recipe

Inspired by Hell's Kitchen Inc.
Time3h 30m
Serves4

Braised short rib served with seasonal vegetables.

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Ingredients

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Main Ingredients

Seasonal Vegetables

Method

Preparing the Short Ribs

  1. 1

    Sear the Ribs

    In a large Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Season the beef short ribs with salt and black pepper. Add the short ribs to the pot and sear until browned on all sides, about 3-4 minutes per side. Remove the ribs and set aside.

  2. 2

    Sauté Onion and Garlic

    In the same pot, add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for an additional 1 minute.

  3. 3

    Add Spices and Broth

    Stir in the chipotle peppers, beef broth, lime juice, and ground cumin. Return the seared short ribs to the pot. Bring the mixture to a simmer.

  4. 4

    Braise the Ribs

    Cover the pot and reduce the heat to low. Let the ribs braise for 2.5 to 3 hours, or until the meat is tender and easily pulls apart with a fork.

Cooking the Vegetables

  1. 5

    Prepare the Vegetables

    While the ribs are braising, prepare the seasonal vegetables. In a separate skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced carrots, zucchini, and bell pepper.

  2. 6

    Sauté Vegetables

    Sauté the vegetables for about 8-10 minutes, until they are tender but still crisp. Season with salt and black pepper to taste.

Serving

  1. 7

    Plate the Dish

    Once the ribs are tender, remove them from the pot and place them on a serving platter. Arrange the sautéed vegetables around the ribs. Drizzle some of the braising liquid over the ribs for added flavor.

  2. 8

    Garnish and Serve

    Garnish with fresh cilantro or lime wedges if desired. Serve hot and enjoy your Barbacoa Short Rib with seasonal vegetables.

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