Short Rib Recipe

Prep the short ribs

Pat the short ribs dry with paper towels. Season all sides generously with kosher salt and freshly ground black pepper (about 2 tsp salt, 1 tsp pepper total). Let sit at room temperature for 20 minutes while you prepare other ingredients.

Toast and rehydrate chiles

Heat a small dry skillet over medium heat. Toast the guajillo (and ancho if using) for 10–20 seconds per side until fragrant but not burned. Transfer to a bowl and cover with 250 ml very hot water. Let soften 15–20 minutes, then drain, reserve soaking liquid, and roughly chop chiles.

Brown the short ribs

Preheat oven to 150°C (300°F). Heat a large Dutch oven or heavy oven-safe pot over medium-high heat with 2 tbs vegetable oil. When shimmering, sear short ribs in batches, 3–4 minutes per side, until deeply browned. Transfer browned ribs to a plate.

Sweat aromatics

Reduce heat to medium. Add chopped onion, carrots and celery to the pot and cook, stirring occasionally, until softened and beginning to brown, about 6–8 minutes. Add smashed garlic and cook 1 minute until fragrant. Stir in 2 tbs tomato paste and cook 2 minutes to slightly caramelize.

Make the chile-tomato braising mix

Add chopped rehydrated guajillo (and ancho) to the pot. Pour in 125 ml red wine (if using) and scrape up browned bits from the bottom. Simmer 2 minutes to reduce slightly. Add 750 ml beef stock, 1 tsp dried oregano, 1 bay leaf and 1 tbs apple cider vinegar. If you have reserved chile soaking liquid, add up to 100 ml for extra chile flavor (strain to remove grit). Taste and adjust seasoning lightly — it will concentrate during braising.

Braise the short ribs

Return short ribs to the pot, submerging them halfway in the liquid (they should be mostly covered). Bring liquid to a gentle simmer on the stove, then cover and transfer pot to the preheated oven. Braise until meat is very tender and falling from the bone, about 2.5–3 hours. Check once halfway and spoon braising liquid over ribs.

Strain and reduce

When ribs are tender, transfer ribs to a plate and tent with foil to keep warm. Carefully strain the braising liquid through a fine-mesh sieve into a saucepan, pressing on solids to extract flavor. Discard solids. Measure out approximately 400 ml of strained liquid (you may reduce more or less depending on how saucy you want the dish).

Reduce and finish

Bring the 400 ml strained liquid to a brisk simmer over medium-high heat and reduce until slightly syrupy and concentrated, about 10–15 minutes (you should end with a glossy sauce that coats the back of a spoon). Off the heat, whisk in 2 tbs cold diced unsalted butter to give the sauce sheen and body. Taste and season with a pinch of sea salt if needed.

Optional shredding

If you prefer the short rib in pieces, remove bones and shred the meat with two forks, then return shredded meat briefly to the reduced sauce to warm and coat, about 2 minutes. Otherwise keep ribs whole for plating and spoon sauce over them.

Warm tortillas: heat a dry skillet over medium heat and warm corn tortillas 20–30 seconds per side, keeping them covered with a towel to stay pliable.

Prepare accompaniments: slice the ripe avocado and toss with a light pinch of sea salt. Shred or tear Oaxacan cheese into pieces. Chop cilantro and have lime wedges ready. If using pickled red onion, have a small amount drained and ready.

Assemble tacos or plate: for tacos, place warm tortilla on plate, add a portion of short rib (whole piece pulled apart or shredded), drizzle 1–2 tbs of the reduced guajillo-braise sauce over the meat, top with torn Oaxacan cheese (the warm meat will slightly melt the cheese), a couple slices of avocado, chopped cilantro and a squeeze of lime. Add pickled red onion as desired. Repeat for remaining tortillas.

To serve as a plated entree: place a short rib on each plate, spoon several tablespoons of reduced sauce around and over the rib, scatter torn Oaxacan cheese on top, place sliced avocado and a sprinkle of cilantro, and serve with lime wedges and tortillas on the side.