Ingredients

The following ingredients have 4 Servings
  • 1/2 cup Chipotles in Adobo - chipotles and sauce ((about half a 220g/7oz can) (Note 1))
  • 28 oz / 800g can crushed tomato ((or tomato passata / tomato puree))
  • 2.4 kg beef short ribs (, bone in (around 8 pieces, 10oz/300g each) (Note 2))
  • 1 tbsp salt (, separated)
  • 2 tsp black pepper
  • 2 tbsp olive oil
  • 4 garlic cloves (, minced)
  • 1 large onion (, diced)
  • 1 tbsp cumin powder
  • 3 dried bay leaves ((or 5 fresh))
  • 4 tsp dried oregano
  • 2 oranges ((or 1 cup orange juice))
  • Fresh coriander/cilantro leaves
  • Lime wedges

Instruction

  • Preheat oven to 180C with the shelf in the middle.
  • Puree the Chipotles in Adobo with the canned tomato ("Chipotle Puree"). (Note 3)
  • Pat the beef dry with a paper towel, then season with 1/2 tbsp salt and pepper.
  • Heat oil in a heavy based large fry pan over high heat. Add the beef in batches and sear on all sides until nicely browned, but not cooked through (about 4 minutes in total). Remove into a roasting dish (preferably one with a lid)
  • If the pan is looking dry, add a splash of oil. Add the garlic and sauté for 15 seconds, then add the onion and cook for 3 minutes until the onion is starting to brown.
  • Add the Chipotle Puree and all the remaining ingredients into the pan (including the remaining 1/2 tbsp salt). Bring to simmer and scrape the bottom of the pan to mix all the brown bits into the liquid. Cook for 1 minute.
  • Pour the liquid into the roasting dish over the ribs.
  • Cover with lid (or with foil - use a double layer) and bake in the oven for 1 1/2 hours.
  • Remove lid/foil, then return to oven for a further 45 minutes to 1 hour until the beef is "fall apart" and the sauce has thickened and darkened.
  • Let rest for 5 minutes. Garnish with fresh coriander leaves, then serve with lime wedges on the side.
  • I served this with Mexican Green Rice with Corn (recipe below). This would also be great for tacos, burritos, on mashed potato.