Adovada Short Rib Recipe
Tender and Marinated Short Ribs (12oz) in New Mexican Red Chile Sauce, served with flour tortillas. Serves 10-12
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Ingredients
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Short Ribs
Adovada Marinade
To Serve
Method
Prepare the Marinade
- 1
Prepare the Chiles
Remove the stems and seeds from the dried New Mexico red chiles. Place them in a saucepan with 2 cups of water and bring to a boil. Once boiling, turn off the heat and let them soak for about 15 minutes until softened.
- 2
Blend the Marinade
In a blender, combine the softened chiles (along with the soaking water), garlic cloves, cumin powder, oregano, red wine vinegar, and olive oil. Blend until smooth. Adjust the seasoning with salt and pepper if needed.
Marinate the Short Ribs
- 3
Season the Ribs
Rub the short ribs with salt and black pepper, ensuring they are well-coated.
- 4
Marinate
Place the seasoned short ribs in a large bowl or resealable plastic bag. Pour the adovada marinade over the ribs, ensuring they are fully submerged. Seal the bag or cover the bowl and refrigerate for at least 4 hours or preferably overnight for maximum flavor.
Cook the Short Ribs
- 5
Preheat the Oven
Preheat your oven to 300°F (150°C).
- 6
Arrange in Baking Dish
Transfer the marinated short ribs to a large baking dish, pouring any remaining marinade over the top.
- 7
Cover and Bake
Cover the baking dish tightly with aluminum foil and bake in the preheated oven for about 3 hours, or until the ribs are tender and easily pull apart with a fork.
Serve
- 8
Prepare Tortillas
While the ribs are baking, warm the flour tortillas in a skillet or microwave until soft.
- 9
Serve
Once the short ribs are tender, remove them from the oven. Let them rest for a few minutes before serving. Serve the adovada short ribs with the warm flour tortillas on the side for wrapping.
