Short Rib Barbacoa Recipe

Cooking Instructions

1. 1

   Prepare the Short Ribs

   Season the short ribs with salt and black pepper. Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Once hot, add the short ribs and sear on all sides until browned, about 8-10 minutes. Remove the ribs and set aside.

2. 2

   Sauté Aromatics

   In the same pot, add the diced onion, minced garlic, and cook for about 3-4 minutes until the onion is translucent. Add the seared short ribs back to the pot.

3. 3

   Braised Cooking

   Add enough water or beef broth to cover the short ribs (about 4 cups). Bring to a boil, then reduce to a simmer, cover, and let braise for 2.5 to 3 hours, or until the meat is tender and falling off the bone.

4. 4

   Prepare the Rainbow Grits

   In a separate pot, bring 4 cups of water to a boil. Slowly whisk in the rainbow grits, reduce heat to low, and cook according to package instructions (usually about 20-25 minutes), stirring occasionally until creamy.

5. 5

   Make the Corn Salsa

   In a bowl, combine the corn, diced red bell peppers, juice of the orange, and juice of the lemon. Season with salt and pepper to taste. Set aside.

6. 6

   Roast the Potatoes

   Preheat your oven to 400°F (200°C). Cut the potatoes into cubes, toss with remaining olive oil, salt, and black pepper. Spread on a baking sheet and roast for 25-30 minutes or until golden brown, stirring halfway.

7. 7

   Sauté the Spinach

   In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the spinach and sauté until wilted, about 2-3 minutes. Season with salt and pepper.

8. 8

   Prepare Mango Chipotle Sauce

   In a blender, combine the diced mango and chipotle sauce. Blend until smooth. Adjust seasoning if necessary.

9. 9

   Serve

   On a plate, place a generous serving of rainbow grits, top with the braised short ribs, add corn salsa, roasted potatoes, sautéed spinach, and drizzle with mango-chipotle sauce. Enjoy!