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Ingredients
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Short Ribs
Adovada Marinade
Garnish
Method
Preparing the Marinade
- 1
Prepare the Chiles
Remove the stems and seeds from the dried New Mexico chiles. Toast them lightly in a dry skillet over medium heat until fragrant, about 2-3 minutes.
- 2
Blend the Marinade
In a blender, combine the toasted chiles, garlic, ground cumin, oregano, red wine vinegar, brown sugar, and water. Blend until smooth, adding more water if necessary to achieve a pourable consistency.
Preparing the Ribs
- 3
Season the Ribs
Pat the beef short ribs dry with paper towels. Season generously with salt and black pepper on all sides.
- 4
Sear the Ribs
In a large Dutch oven, heat olive oil over medium-high heat. Add the short ribs and sear on all sides until browned, about 3-4 minutes per side. Remove the ribs and set aside.
- 5
Combine with Marinade
Pour the prepared adovada marinade into the Dutch oven and bring to a simmer. Return the seared short ribs to the pot, ensuring they are submerged in the marinade.
- 6
Slow Cook the Ribs
Cover the Dutch oven and reduce the heat to low. Cook for 2.5 to 3 hours, or until the ribs are tender and easily pull apart with a fork.
Serving
- 7
Garnish and Serve
Once cooked, remove the ribs from the pot and let them rest for a few minutes. Serve with chopped fresh cilantro and lime wedges for garnish.
