Ingredients

The following ingredients have 4 Servings
  • 2 Tbsp olive oil
  • 1 small yellow onion (diced)
  • 1 Tbsp minced garlic
  • 2 jalapenos (sliced)
  • 1 Tbsp kosher salt
  • 1 Tbsp ancho chile powder
  • 1 Tbsp ground cumin
  • 2 limes (zest and juice)
  • ½ cup chopped cilantro
  • 12 oz. Mexican lager
  • 1½ lbs flanken-style beef short ribs (~½” thick)

Instruction

  • Using a medium skillet, add olive oil and place over medium heat. Once hot, add onions, garlic, jalapenos and salt; stir until well combined. Cook 3-5 minutes, stirring occasionally, or until onions are translucent.
  • Add chile powder and cumin; stir until well combined. Continue cooking, stirring occasionally, for 1-2 more minutes.
  • Remove from heat and stir in lime zest and lime juice.
  • Transfer mixture into mixing bowl and add cilantro and beer; stir until well combined.
  • Refrigerate mixture for at least 30 minutes, or until cold.
  • Place flanked-style short ribs in a large ziptop bag. Add cold marinade and turn several times so short ribs are well coated. Refrigerate for 3-12 hours, depending on how strong you like your marinade flavors. (Note: I marinated them for 8 hours, and they were excellent!)
  • Preheat grill to high heat.
  • Remove short ribs from marinade; discard any excess marinade. Pat short ribs dry with paper towels.
  • Grill over high heat for 2-3 minutes per side.
  • Transfer grilled short ribs to a plate and cover lightly with foil. Let rest for 5 minutes before serving.