Braised Beef Ribs Recipe

Season and dust

Pat the beef short ribs dry with paper towels. Sprinkle both sides evenly with 1 1/2 tablespoons of the kosher salt and the black pepper. Lightly dust each rib with the 1/4 cup of flour, shaking off excess.

Sear ribs

Heat a large heavy-bottomed Dutch oven or braising pot over medium-high heat. Add the 3 tablespoons neutral oil and heat until shimmering. Working in batches if necessary, add the ribs, bone-side down first, and sear without moving for 3 to 4 minutes until deeply browned. Turn and brown all sides, about 2 to 3 minutes more per side. Transfer seared ribs to a plate.

Rehydrate chilies

Remove stems and seeds from the guajillo (and ancho/pasilla if using). Place chilies in a heatproof bowl and pour 2 cups boiling water over them. Let sit 15 to 20 minutes until softened. Reserve soaking liquid.

Blend sauce

Drain chilies, reserving 1 cup of the soaking liquid. In a blender, combine rehydrated chilies, reserved soaking liquid (start with 1/2 cup and add as needed), tomatoes, chopped onion, garlic, apple cider vinegar, tomato paste, smoked paprika, cumin, oregano, chipotle (if using), and brown sugar. Purée until very smooth, about 1 to 2 minutes. Taste and adjust salt (you will also season later with the braising liquid). If sauce is too thick, add more reserved soaking liquid or a splash of broth to reach a pourable but rich consistency.

Cook the sauce base

Heat the same Dutch oven over medium heat (wipe out excess oil leaving browned bits). Add the blended sauce and cook, stirring occasionally, until it smells fragrant and slightly darker, about 6 to 8 minutes. Stir in the 3 cups beef broth and the two bay leaves. Bring to a gentle simmer and taste; add the remaining 1/2 tablespoon kosher salt if needed.

Return ribs to pot

Nestle the seared ribs into the simmering guajillo-adobo braising liquid, bone side down. The liquid should come about two-thirds up the sides of the ribs; if needed, add up to 1/2 cup additional broth or water to reach this level.

Oven braise

Cover the Dutch oven with a tight-fitting lid and transfer to a preheated 300°F (150°C) oven. Braise until the meat is very tender and nearly falling off the bone, about 3 to 3 1/2 hours. Check once at the 2-hour mark to ensure liquid level is adequate and rotate ribs for even cooking.

Reduce sauce (optional)

When ribs are done, carefully remove them to a rimmed sheet or platter and tent with foil. Place the Dutch oven with the braising liquid on the stovetop over medium-high heat and simmer uncovered until the sauce reduces and thickens slightly, about 8 to 12 minutes. Skim excess fat if desired. Taste and adjust seasoning with salt and a squeeze of lime if desired.

Return ribs to the reduced sauce to coat, or spoon sauce over individual portions. Garnish with chopped cilantro and serve with lime wedges and sliced onion on the side. Suggested accompaniments: warm corn tortillas, rice, or creamy mashed potatoes.

Leftover storage: Cool to room temperature, refrigerate in an airtight container for up to 4 days or freeze for up to 3 months. Reheat gently in a covered pan with a splash of broth to restore moisture.