Birria-Style Slow Roasted Short Rib
Category
Beef Ribs
Servings
6 to 8
Prep Time
1 hour
Cook Time
5 hours
Birria is a Mexican style stew that originates in Jalisco, Mexico. Here, Chef Jorge Velazquez uses short ribs and the flavors of birria in a unique way.
Author:Jorge Velazquez
Ingredients
- 3 dried pasilla chilies
- 3 dried ancho chilies
- 3 dried guajillo chilies
- 1 1/2 tablespoons cumin seed
- 2 teaspoons coriander seeds
- 3 cloves
- One 3-inch cinnamon stick, broken into small pieces
- 1 teaspoon dried oregano
- 12 garlic cloves, peeled
- 1/4 cup apple cider vinegar
- 1/4 cup orange juice
-
Snake River Farms Wagyu short ribs
- 3 dried pasilla chilies
- 3 dried ancho chilies
- 3 dried guajillo chilies
- 1 1/2 tablespoons cumin seed
- 2 teaspoons coriander seeds
- 3 cloves
- One 3-inch cinnamon stick, broken into small pieces
- 1 teaspoon dried oregano
- 12 garlic cloves, peeled
- 1/4 cup apple cider vinegar
- 1/4 cup orange juice
Rub
Short Ribs
Directions
Rub
- Tear the chilies in half and discard the ribs and seeds. Bring a large pot of water to a boil. Add the chilies and simmer for about 10 minutes, pushing the chilies down from time to time, until they begin to break apart.
- Remove 1/4 cup of the pepper water. Drain the peppers.
- Put the cumin seeds, coriander seeds, cloves, and cinnamon in small skillet. Toast over medium heat, swirling the pan from time to time until they begin to smoke and have a fragrant aroma. Transfer to a plate to cool. Add the oregano to the spices.
- Put the garlic and spices in the jug of a powerful blender. Add the pepper water, cider vinegar and orange juice, then the chilies. Blend, scraping down the sides of the jug as needed until fairly smooth.
Short Rib
- Sprinkle the trimmed short ribs generously with the salt. Put the short ribs on a parchment lined baking sheet, meat side up. Spread about 1/2 of the rub over the top and sides of the short ribs. Reserve the remaining rub.
- Lightly cover the meat with plastic wrap and refrigerate for 1 day.
- The following day, preheat the oven to 350˚F.
- Cut the onions into large chunks and place in a mixing bowl. Add the remaining marinade and a generous pinch of salt.
- Remove the core from the tomatoes and slice them lengthwise. Lay the tomatoes on the bottom of a roasting pan, cut side down.
- Add the bay leaves and garlic cloves and pour in the chicken stock. The chicken stock should reach about 3/4 of the way up the ingredients in the pan. Add more chicken stock or water if needed.
- Place the short ribs over the vegetables. Cover the roaster with parchment and then foil. Seal the foil tightly around the pan.
- Place into the oven and cook for 1 hour.
- Turn the oven down to 300˚F and continue to cook for another 4 hours.
- Remove the foil and parchment. The meat should be very soft and tender. If it is not, re-cover and continue to cook, checking it every 30 minutes.
- Ladle some of the cooking liquid from the bottom of the pan (to avoid the surface fat) and pour over the meat. Continue to cook uncovered for 1 more hour.
- Remove the roaster from the oven and turn the oven off. Carefully move the short ribs to a parchment lined baking sheet, tent with foil and return to the oven to keep warm.
- To make the salsa, use a large, slotted spoon or spider to transfer the vegetables (discarding the bay leaves) to the jug of a blender. Blend until smooth and season to taste with salt. If you prefer a spicier salsa, blend in jalapeno peppers to taste.
- Strain the remaining liquid into a saucepan. Ladle off the clear fat that rises to the top and discard. Bring to a boil and reduce for 15 minutes or longer for a more intense flavor. Season with salt to taste.
- To serve, pull the meat from the bones and shred into bite-size pieces. Spoon some of the reduced liquid in the bottom of each serving bowl. Top with the meat and spoon some of the salsa around the top.
- Garnish with the onions and a squeeze of lime.