Description
This hearty Short Rib Stew is a rich and flavorful Mexican-inspired dish, slow-simmered to tender perfection with aromatic spices, fire-roasted tomatoes, and a touch of smoky chipotle. Perfect for a comforting meal, it offers a balanced combination of tender beef, spicy jalapeños, and vibrant seasonings, ideal for serving with warm tortillas or rice.
Ingredients
Main Ingredients
- 2 TBS Neutral Oil
- 2 Pounds Boneless Short Ribs, trimmed of excess fat and cut in half against the grain; at room temperature (substitute: bone-in short ribs)
- 1 medium White Onion, peeled and finely diced (about 1 ¾ cups)
- 3-4 whole Jalapeno Peppers, stemmed, seeded, and finely diced (leave seeds and ribs for spicy flavor)
- 4-6 cloves Garlic, peeled and minced
- 1 TBS Chili Powder
- 1 TBS Cumin
- 1 TBS Dried Mexican Oregano
- 1 ½ TBS Tomato Paste
- 1-2 whole Chipotle Chile in Adobo + 1 tsp Adobo Sauce, minced
- 2 Cups Low-Sodium Beef Broth (or substitute 2 beef bouillon cubes dissolved in 2 cups water)
- 1 (14.5 ounce) Can Fire Roasted Tomatoes
- 1 (14.5 ounce) Can Whole Crushed Tomatoes
- 2 whole Dry Bay Leaves
- 2 TBS Masa Harina
- Kosher Salt, to taste
- Ground Black Pepper, to taste
For Garnish and Finishing
- Fresh Lime Juice, to taste (about 1 ½ tablespoons suggested)
- Dark Brown Sugar, to taste (about 2 teaspoons suggested)
- Fresh Cilantro, chopped (about 1 tablespoon suggested)
- Optional garnishes: Crumbled cotija cheese, chopped avocado, pico de gallo, pickled jalapeños, sour cream
- Warm tortillas and cooked rice, for serving
Instructions
- Season Beef Short Ribs: Place the short ribs on a clean work surface and pat dry with paper towels. Generously season all sides with kosher salt and ground black pepper to prepare them for browning.
- Brown Short Ribs: Heat 2 tablespoons of neutral oil in a large Dutch oven or pot over medium-high heat until shimmering. Add half the ribs without overcrowding. Let them cook undisturbed for 3-5 minutes until well browned on the bottom, then rotate to brown all sides, about 7-11 minutes total. Remove browned ribs to a clean surface. Repeat with remaining ribs, adding oil if needed.
- Chop Short Rib Meat: Allow the ribs to cool slightly, then chop the meat against the grain into ½ to ¾-inch pieces. If using bone-in ribs, first remove the meat from the bones before chopping. Set aside the chopped meat.
- Sauté Aromatics: Reduce heat to medium. Add oil if needed to maintain about 1 ½ tablespoons of fat in the pot. Add diced onions and jalapeños, sautéing for 3-4 minutes until softened. Add minced garlic, chili powder, cumin, oregano, 1 teaspoon salt, and ½ teaspoon black pepper; sauté constantly until fragrant, about 1 minute. Stir in tomato paste, minced chipotle, and adobo sauce; cook until caramelized, about 2 minutes.
- Add Broth, Tomatoes, Bay Leaves, and Masa: Pour in beef broth, scraping up browned bits from the pot with a wooden spoon. Add fire roasted and whole crushed tomatoes with juices, bay leaves, and masa harina. Stir thoroughly to combine all ingredients.
- Add Browned Short Ribs: Return the chopped browned short ribs along with any accumulated juices to the pot. Stir well to incorporate the meat into the stew mixture.
- Simmer the Stew: Increase heat to medium-high and bring the stew to a gentle boil. Immediately reduce heat to maintain a very low simmer. Cover the pot with the lid slightly ajar to allow venting. Let stew simmer on stovetop or alternatively place in a 275°F oven on the lower third shelf for 2 to 2 ½ hours, stirring occasionally, until beef is very tender.
- Adjust Taste: Remove and discard bay leaves using tongs. Stir in fresh lime juice, dark brown sugar, and chopped cilantro to brighten flavors. Taste and adjust seasoning as needed to suit your preferences.
- Garnish and Serve: Ladle the stew into warm bowls and garnish with your choice of Mexican toppings such as crumbled cotija, chopped avocado, pico de gallo, pickled jalapeños, and sour cream. Serve alongside warm tortillas and cooked rice if desired. Enjoy your comforting short rib stew!
Notes
- Short Ribs: Also called Denver steaks in some grocery stores. Bone-in short ribs can be used for richer flavor; keep them whole during cooking and remove bones before chopping the meat as instructed.
- Scaling Recipe: Use the slider on the recipe card servings number to adjust ingredient quantities easily for larger or smaller batches.
- Questions & Support: If you have any questions or need clarifications about the recipe, feel free to leave a comment for assistance.
- Yield: Approximately 7 ½ to 8 cups of stew, serving 6 to 8 people.
- Prep Time: 15 minutes
- Cook Time: 2 hours 30 minutes
- Category: Entree, Soup
- Method: Stovetop
- Cuisine: Mexican, Tex-Mex
