Ultimate Fork-Tender Mexican Short Ribs: Braised in a Spicy, Smoky Adobo Sauce
Prepare to embark on a culinary journey with these incredible Mexican Short Ribs, where fork-tender beef is slow-braised to perfection in a rich, spicy, and profoundly smoky sauce. This dish delivers an exceptional depth of flavor and irresistible moisture, making every bite a memorable experience. While the aroma fills your kitchen and tantalizes your senses, the hardest part of this recipe will undoubtedly be the wait until it’s ready to devour!
Why These Mexican Short Ribs Are a Must-Try
The magic of these Mexican short ribs lies in the time-honored technique of braising, which transforms humble cuts of beef into extraordinary, melt-in-your-mouth masterpieces. By cooking them low and slow, the connective tissues within the beef break down, resulting in a texture so tender it literally falls off the bone. But it’s not just about tenderness; it’s about the symphony of flavors we infuse into every fiber.
Our braising liquid is a carefully crafted blend designed to deliver a powerful punch. A bold base of tomatoes and red wine creates a rich, acidic foundation that tenderizes the meat and adds complexity. The star of the show for heat and unparalleled smoky depth is chipotle in adobo sauce. These smoked jalapeños, preserved in a tangy, spicy sauce, bring a layer of authentic Mexican flavor that is both vibrant and comforting. Adding a surprising but welcome twist, a hint of Cajun seasoning introduces an extra tingling heat and a unique aromatic profile that beautifully complements the traditional Mexican spices without overpowering them.
This recipe is also the ideal showcase for our homemade Mexican seasoning. A thoughtfully balanced mix of salt, paprika, garlic powder, dried oregano, cumin, onion powder, and chili powder ensures that every rib is seasoned perfectly. Making your own blend allows you to control the freshness and intensity of each spice, elevating the overall taste far beyond what store-bought packets can offer. This combination of slow cooking and robust, layered flavors is precisely why these Mexican short ribs aren aren’t just a meal, but an experience.
Gather Your Ingredients for Flavorful Mexican Short Ribs
To create this mouthwatering dish, you’ll need a selection of fresh and pantry-staple ingredients. While we’ll dive into more details and substitution ideas below, the comprehensive list with exact measurements and detailed instructions can be found in the printable recipe card at the very end of this post. For now, here’s a sneak peek at the components that come together to create this incredible meal.
Ingredient Spotlight & Smart Substitutions
SHORT RIBS – The foundation of this dish. For the best results, always choose well-marbled cuts of bone-in beef short ribs. The generous marbling of fat is key; it slowly renders during the long braising process, infusing the meat with incredible flavor and ensuring that coveted fork-tender texture. You can typically find high-quality beef short ribs at your local butcher shops, specialty grocery stores, or even larger supermarket meat departments. When selecting, look for ribs that are relatively evenly sized to ensure consistent cooking, and ideally, already trimmed of excessive connective tissue, though a little fat is always welcome for flavor. English-cut short ribs are ideal for braising, as they are cut parallel to the bone and contain a good amount of meat.
THE FLAVOR BOOSTERS: CHIPOTLE & CAJUN SEASONING – These elements are crucial for the distinctive heat and smoky notes of our Mexican Short Ribs. Chipotle peppers in adobo sauce are a powerhouse ingredient, offering not just spice, but a deep, earthy smokiness and a tangy adobo base that adds layers of complexity. You can easily adjust the amount of chipotles to suit your preference – for more heat, add an extra pepper or a spoonful of the adobo sauce; for milder flavor, stick to one large pepper or even half. While Cajun seasoning might not be a traditional Mexican staple, its blend of paprika, cayenne, garlic, and onion powder, often with a hint of thyme or oregano, provides a fantastic, zesty kick that beautifully complements the other robust flavors. We find it adds a unique, “tingly” touch that really sets this recipe apart. If you prefer a more strictly Mexican profile, you can increase the chili powder in your Mexican seasoning blend instead.
HOMEMADE MEXICAN SEASONING – This is where you gain ultimate control. Our homemade Mexican seasoning blend, consisting of salt, paprika, garlic powder, dried oregano, cumin, onion powder, and chili powder, allows you to fine-tune the flavor profile. You can adjust the spice level, add more smoky paprika, or dial up the earthy cumin to your liking. The freshness of your spices will also make a noticeable difference in the final dish compared to pre-packaged blends.
BRAISING LIQUIDS – A combination of canned diced tomatoes, beef bouillon base, apple cider vinegar, and dry red wine forms the rich braising liquid. The tomatoes provide a sweet acidity, while the beef bouillon base ensures a deep, savory umami backbone. Apple cider vinegar adds a bright tang that cuts through the richness of the beef and balances the other flavors. For the red wine, choose a dry variety like a Cabernet Sauvignon or Merlot. If you prefer not to cook with alcohol, you can substitute the red wine with an equal amount of beef broth, adding a splash of red wine vinegar for acidity if desired.
AROMATICS – Fresh minced garlic and chopped onion are essential for building a fragrant foundation for our braising liquid. These aromatics caramelize slightly during the initial cooking, releasing their sweet and pungent notes that permeate the entire dish.
How to Make Perfectly Braised Mexican Short Ribs
These step-by-step photos and detailed instructions are provided to help you visualize the process of making this incredibly tender and flavorful recipe. For the printable version, complete with all measurements and concise instructions, simply Jump to Recipe at the bottom of this post.
- Begin by preheating your oven to 350°F (175°C). This ensures your oven is at the correct temperature for consistent braising once the short ribs are ready to go in.
- Next, prepare your flavorful sauce base. In a mini food chopper (or a blender), combine the undrained canned diced tomatoes, the large chipotle pepper in adobo sauce, brown sugar, Cajun seasoning, half of the minced garlic, and half of your homemade Mexican seasoning. Process these ingredients until the mixture is completely homogenous and smooth. This step ensures all the flavors are fully incorporated and the sauce has a uniform texture.
- In a separate small bowl, combine the remaining half of the Mexican seasoning with half of the olive oil. This mixture will serve as a flavorful rub for the short ribs, helping to develop a delicious crust when seared.
- Donning a pair of gloves (to avoid chili hand!), generously rub the olive oil and seasoning mixture all over the beef short ribs, ensuring all sides are thoroughly coated. This pre-seasoning not only adds flavor but also helps create a beautiful crust during searing.
- Heat the remaining olive oil in a large, heavy-bottomed Dutch oven over medium-high heat until it shimmers. Carefully add the seasoned short ribs to the hot pan and sear them thoroughly on all sides. This crucial step creates a beautiful, deeply flavorful crust on the meat, which contributes significantly to the final taste. Work in batches if necessary to avoid crowding the pan, ensuring a proper sear.
- Once all the short ribs are beautifully seared, remove them from the pan and set them aside. To the same hot pan, add the remaining minced garlic, the chopped onion, beef bouillon base, apple cider vinegar, dry red wine, and the previously blended tomato mixture. Stir all these ingredients together, scraping up any delicious browned bits from the bottom of the pan (this is called deglazing and adds incredible flavor!). Bring the mixture to a full boil over medium-high heat.
- Once the braising liquid reaches a rolling boil, turn off the heat. Carefully nestle the seared short ribs back into the liquid in the Dutch oven, ensuring they are mostly submerged. Place the lid tightly on the pan and transfer it to the preheated oven. Let the ribs braise for a generous 3 hours. This extended, gentle cooking time is what allows the meat to become incredibly tender.
- After 3 hours, carefully remove the Dutch oven from the oven. At this point, the ribs should be fall-apart tender. Skim off any excess fat that has risen to the surface of the braising liquid. If you desire a thicker sauce, you can remove the ribs, bring the liquid to a simmer on the stovetop, and whisk in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) until it reaches your desired consistency. Serve immediately and enjoy the fruits of your patience!
Frequently Asked Questions & Expert Tips for Perfect Ribs
To properly store leftover Mexican short ribs, allow them to cool completely to room temperature. Transfer the ribs and any remaining braising liquid into an airtight container. Store this in the refrigerator for up to 4 days. For longer storage, the short ribs can be frozen in an airtight freezer-safe container or freezer bags for up to 3 months. Thaw overnight in the refrigerator before reheating.
To reheat, place the short ribs and a generous amount of their braising liquid in a baking dish. Cover tightly with aluminum foil to prevent them from drying out. Reheat in a 325°F (160°C) oven for approximately 20-30 minutes, or until thoroughly heated through. You can also gently reheat them on the stovetop over low heat, stirring occasionally, or in the microwave in short bursts, checking frequently to prevent overcooking.
Absolutely! Braised dishes like these Mexican short ribs often taste even better the next day, as the flavors have more time to meld and deepen. Prepare the recipe as directed, then cool and refrigerate. When ready to serve, follow the reheating instructions above. This makes them an excellent option for entertaining or meal prep.
The spice level is easily customizable. For less heat, use only half of a chipotle pepper or omit the Cajun seasoning. If you crave more heat, feel free to add another chipotle pepper, a pinch of cayenne pepper, or a dash of your favorite hot sauce to the braising liquid. Always taste and adjust to your preference!
A heavy-bottomed cast iron Dutch oven (5-6 quart capacity is ideal for this recipe) is best. Its excellent heat retention and even heat distribution are perfect for searing and slow braising, ensuring your short ribs cook uniformly and develop deep flavors. Look for one with a tight-fitting lid to keep moisture locked in during the long cooking process.
Delicious Serving Suggestions for Mexican Short Ribs
These magnificent Mexican short ribs are incredibly versatile and pair beautifully with a variety of sides. For a truly authentic experience, serve them alongside classic Mexican accompaniments such as fluffy Mexican rice, creamy refried beans or charro beans, and warm corn or flour tortillas for making delicious tacos or fajitas. A sprinkle of fresh cilantro, diced red onion, or a dollop of sour cream can add a bright, fresh contrast.
Beyond traditional pairings, these tender short ribs are fantastic served over a bed of creamy mashed potatoes, polenta, or even a simple quinoa, allowing the rich, thickened pan juices to soak into every bite. Don’t forget to spoon a generous amount of that flavorful sauce over your ribs! The vibrant flavors also make them perfect for transforming into other meals. Leftovers are truly a gift; shred the meat and use it to elevate your salads, burritos, hearty nachos, cheesy enchiladas, or even a robust chili. The possibilities are endless, ensuring you can enjoy this incredible dish in many creative ways. Enjoy every succulent bite!
More Delicious Braised & Short Rib Recipes
- Classic Beef Short Ribs
- Flavorful Korean Short Ribs
- Smoked Beef Short Ribs
- Traditional Braised Beef Short Ribs
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Mexican Short Ribs
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
- 3 pounds bone-in beef short ribs
- 14 ounces diced tomatoes undrained
- 1 large chipotle pepper in adobo sauce
- 1 ½ Tablespoons brown sugar
- 1 Tablespoon Slap Ya Mama Cajun seasoning
- 2 teaspoons minced garlic divided
- 2 Tablespoons Mexican seasoning divided
- 3 Tablespoons olive oil divided
- 1 cup chopped onion
- 1 Tablespoon beef bouillon base
- ½ cup apple cider vinegar
- ¾ cup dry red wine
Things You’ll Need
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Mini food chopper or blender
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Mixing bowls
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5 qt Dutch oven 5-6 quart
Before You Begin
- Choose well-marbled cuts of bone-in beef short ribs with plenty of fat which will enhance the flavor and and tenderness. You can find beef short ribs at most butcher shops, grocery stores, or meat markets. Look for ribs that are evenly sized and trimmed of connective tissue.
- Chipotle in adobo sauce and the Cajun seasoning give the ribs heat. Feel free to add more chipotles in adobo sauce depending on your preferences.
- While the Cajun seasoning is not traditionally Mexican-inspired, we love the extra tingly touch it adds. We also love using our homemade Mexican seasoning blend for this recipe because you can control the amount of each ingredient that goes into it.
Instructions
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Preheat oven to 350 F.
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In a mini food chopper, combine canned tomatoes, chipotles, brown sugar, Cajun seasoning, half of the garlic, and half of the Mexican seasoning. Process until homogenous.
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In a small bowl, combine remaining Mexican seasoning and half of the olive oil.
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Using gloved hands, rub the olive oil mixture all over the short ribs, coating all sides.
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Heat remaining olive in a Dutch oven over medium-high heat until shimmering. Add short ribs and sear well on both sides, there should be a nice crust.
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Remove short ribs from the pan and set aside. To the hot pan add remaining garlic, the onion, beef bouillon base, apple cider vinegar, red wine, and the blended tomato mixture. Stir to combine and bring to a boil over medium-high heat.
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When mixture is boiling, turn off the heat and nestle the short ribs into the liquid. Place lid on pan and bake in the oven for 3 hours.
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Remove from oven and skim excess fat, if any. If you like, you can thicken the juices in the pan by adding a little cornstarch.
Expert Tips & FAQs
- Store cooled leftovers in an air-tight container kept in the refrigerator for up to 4 days.
- Reheat the short ribs in a 325F oven in a baking dish covered with aluminum foil to prevent them from drying out. Warm in the oven for around 20 minutes or until heated through.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.