This was meant to be a recipe by a famous Australian chef / restauranteur – Peter Kuruvita, owner of Flying Fish and Noosa Beach House. I couldn’t find half the ingredients. So it ended up nothing like the original recipe. But it’s SO yummy and you can get everything you need at the grocery store! Note: there’s two recipes in here! One for the ribs, and another for the Green Mexican Rice.
I was corresponding with my friend Maureen from the Orgasmic Chef (pop over to follow her search for food that’s better than….well….you know….!). It was on a completely unrelated matter, but I happened to mention a recipe I wanted to make that day.
“I was reading your review of Noosa Beach House,” I wrote. “It inspired me to try out a recipe by Peter Kuruvita. I have some short ribs in the freezer, so I’m going to make these Mexican Braised Beef Short Ribs!”
“That looks fantastic. But where will you find cumquats and piloncillo?”, she asked.
“Oh, I won’t be be using those in this,” I said breezily. “You know me. I’ll make do. Put my own spin on it.”
I also didn’t have pinole or ancho chiles. So actually, this is nothing like the recipe I intended to make, but it turned out really delicious.
Being a dish I just made up on the fly, I thought I had better get friends to taste test it the next day. They approved, BUT I actually got constructive feedback!! (Rarely happens, my friends usually just say everything I make is yummy – liars!!). They loved the flavour and texture of the beef but thought it needed more kick.
So the next batch I made, I upped the fiery heat in it. Very happy with the outcome. 🙂
The base flavouring in this is Chipotle in Adobo Sauce (dried chilies in a spicy red sauce). It is to Mexican food what oyster sauce is to Asian food – just a dollop of it adds a wack of flavour that has depth (as opposed to, for example, soy sauce which is a fairly flat flavour).
I served this with Green Mexican Rice and I’ve provided the recipe for this below as well. Bright green rice with pops of yellow accompanied with fall apart beef ribs smothered in a thick, crimson sauce. Sights like that make me smile. 🙂
– Nagi
More rib recipes
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Fiery Fall Apart Mexican Beef Ribs
Ingredients
- 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)
Garnishes
- Fresh coriander/cilantro leaves
- Lime wedges
Instructions
- 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.
Recipe Notes:
Nutrition Information:
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Green Mexican Rice (Coriander/Cilantro Rice - Arroz Verde)
Ingredients
- 1/2 cup (packed) coriander/cilantro (mainly leaves, some stalk)
- 1 cup tightly packed fresh spinach leaves OR 1/3 cup thawed frozen spinach , squeezed of excess water
- 1 1/4 cups chicken or vegetable broth
- 1 tbsp olive oil
- 2 garlic cloves , minced
- 1/4 cup finely chopped onion
- 1 1/2 cups long grain rice , uncooked (Note 1)
- 2 cups frozen corn (optional)
- 1 1/2 cups milk
- 1/2 tsp salt
- Black pepper
Instructions
- Place coriander/cilantro, spinach and broth in a food processor and whizz until pureed.
- Heat olive oil in a large saucepan over medium high heat. Add garlic and sauté for 30 seconds.
- Add rice and stir until the grains become translucent and are coated in oil. Add corn, contents of the food processor and remaining ingredients. Stir until combined.
- Cover the pot. When it starts to simmer, turn the heat down to low and cook for 20 minutes, until all the liquid has been absorbed.
- Remove from the stove and let stand for at least 10 minutes before serving.
Recipe Notes:
Nutrition Information:
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I am cooking in my crockpot, and I think I’ll put it in the oven uncovered for the last 45 minutes. I wasn’t sure what to do with the oranges, so I squeezed them and then tossed the peels into the crockpot.
As you can see,, I’ve already given this five stars before I’ve even tasted it, because I can just tell it will be wonderful. I’m going to make the rice too, but with farro because it’s finally being sold in my country and it’s my favorite grain.
Had 3 boys (and me) for dinner tonight. The ribs and rice were hoovered up. They thanked me, but I’d like to thank you. Always brilliant. You are the person whom i trust
Just made both of these recipes for a family party. The depth of flavour was incredible. I made it the day before, stripped the bones and fat out before reheating and for ease of serving on the day.
It went down a treat. Loads of requests for the recipe. The rice is delicious too, I love a creamy sticky rice and the coriander flavour is wonderful. Making the rice again to leave in the fridge ready at hand. Had the smallest amount of the ribs left and reheated again, just as delicious. Thank you for sharing your wonderful recipe
Really enjoyed these flavours together. I’m not a fan of ribs but had some in the freezer with an expiry date lol. I’m definitely going to experiment with a slow cooked beef, lamb and chicken with the chipotles and the rice side. Delicious! Thanks x
Hi Nagi,
I am dying to try this recipe but can’t seem to find Chipotle in Adobo sauce. Chipotle spice is something i could get my hands on. How could i substitute the one in the sauce with the dry spice? Looking forward to your reply!
Love from Munich,
Raz
I made it already three times and everybody loves it!
I love the pairing with the green rice.
You are awesome!
Perfect Mirena, thanks so much for letting me know! N x
What a feast! Both the ribs and rice concepts were new to me but oh man, are they going to be regulars from now on! That sauce, whoa!! Fantastic. Nice work Nagi.
These are to-die-for-delicious! we used the sauce for 2 meals after to flavour our vegetables ‘cuz that fall-apart beef disappeared so quickly 🙂
I was not careful to measure, I just used your ingredients. Even my youngest liked the spice. Thank you!
Hi Nagi, I noticed milk is an ingredient in your Mexican Green Rice. It seems a bit odd for the recipe. Is this an error? I’d like to know before I try it. Thanks!
Hi Annie, yes that’s right – I hope you try it and love it! N x
Yes, indeed. I intend to make your ribs and green rice tomorrow night. Looks delish!
Hi Nagi! Love you and Dozer… Just want to know if I can make the beef ribs in the slow cooker? I’m in Mexico right now and it’s soooo toasty to bake anything.. Thank you
Wow! Simply delicious. I made the short ribs in the IP (45 minutes on high pressure fans 15 minutes natural release) and they fell off the bone. The rice was so flavorful and a great way to pack in lots of greens.
Hi Nagi,
Loving all your recipes! I just want to know, can I make the green rice from the day before? Trying to spread the load so it’s not too much to do on the same day (for Christmas). Thanks!
Yes 100% Meyvin, reheat covered in the microwave 🙂 N x
I am making this tonight, but I am taking your lead on cauliflower rice and substituting. Also have reduced the milk to compensate as I am using woolies cauliflower rice! Fingers crossed!!!
Enjoy Cazzy! N x
Nagi – you are my absolute ‘go to’ recipe guru and cook. I enter that ‘I feel like ……. tonight’ thought process and google up your recipe for same. Has never let me down – thank you.
I love the fact that you can fix the recipe depending on how many people you are serving, awesome. thanks Nagi
YESS!!! Such a good function, I’m so glad you loved this recipe Brenda – N x
Hi Nagi,
Thank you for this recipe – have made this twice and both times everyone has loved it!!
Just wondering – how do you get the rice to be as fluffy as yours? Mine is usually a little mushy. I’ve tried both on the stovetope and in my rice cooker – same results both times.
Also, do you wash the rice before cooking?
Hi Carolyn, I’m so glad you love the ribs! I don’d wash my rice before cooking – can I ask which type of rice you’re using? Sounds like there may be slightly too much liquid or its slightly overcooked if it’s mushy ❤️
Thanks for getting back to me Nagi!
I’ve been using Jasmine rice.
Could you cook this in a slow cooker.
Hi Angie, at step 7 you could put in the slow cooker and cook until tender – I’d say maybe 4-5 hours on high (just check they are tender), you can then reduce the sauce on the stove rather then the oven.
Hey, Nagi. I have a few questions… Where does the milk come into play in the rice recipe? Also, can I make the rice recipe with already cooked rice? Meaning, can I make the sauce and stir it in with come corn? Thank you.
Can I ask what the orange is for? I see it in the ingredients, but not in the directions. Maybe I am misunderstanding something?
Hi Rachel, you add it along with the remaining ingredients – point 6 🙂
I was wondering the same. Is it just the juice of 2 oranges or the whole orange?
I’m thinking of making this over the weekend! I was wondering if you have any substitutes for the coriander in the green rice? I am one of those people who despises coriander. I was thinking maybe I could just leave it out or sub in some green onions and maybe cut down on the other onions in it (realising this will change the flavour a bit!). Any ideas? Thanks so much, I always love your recipes!
I would use parsley for the colour!! N x