Jul 14 2026
Restaurants›Shell & Bones Oyster Bar & Grill›Tejano Recipe

Tejano Recipe

Inspired by Shell & Bones Oyster Bar & Grill
Time3h 30m
Serves4

braised Epazote short rib and cotija

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Meat

Herbs and Spices

Liquids

Cheese

Garnish

Method

Preparation

  1. 1

    Season the Short Ribs

    Rub the beef short ribs with salt and black pepper, ensuring they are well coated.

  2. 2

    Sear the Ribs

    In a large skillet over medium-high heat, sear the short ribs on all sides until they are browned, about 3-4 minutes per side. Remove the ribs and set them aside.

Cooking

  1. 3

    Sauté Vegetables

    In the same skillet, add the diced onion and minced garlic. Sauté for 2-3 minutes until fragrant and the onion is translucent.

  2. 4

    Add Herbs and Spices

    Add the cumin and fresh epazote to the skillet. Stir for 1 minute to combine the flavors.

  3. 5

    Deglaze the Pan

    Pour in the red wine, scraping the bottom of the skillet to release any browned bits. Let it simmer for 2-3 minutes until slightly reduced.

  4. 6

    Braise the Ribs

    Return the short ribs to the skillet and add the beef broth. Bring to a simmer, cover, and reduce heat to low. Cook for 2.5 to 3 hours until the meat is tender and falling off the bone.

Serving

  1. 7

    Plate the Dish

    Remove the short ribs from the skillet and place them on a serving platter. Spoon some of the braising liquid over the ribs.

  2. 8

    Garnish

    Sprinkle the crumbled Cotija cheese and chopped cilantro over the short ribs. Serve with lime wedges on the side for squeezing.

More from Shell & Bones Oyster Bar & Grill