Fiery Fall Apart Mexican Beef Ribs with Green Mexican Rice Recipe

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★★★★★ 4.3 (284)

This was meant to be a recipe by a well-known Australian chef / restauranteur – Peter Kuruvita, proprietor of Flying Fish and Noosa Seashore Home. I couldn’t discover half the substances. So it ended up nothing like the unique recipe. However it’s SO yummy and you may get all the things you want on the grocery retailer! Word: there’s two recipes in right here! One for the ribs, and one other for the Inexperienced Mexican Rice.

Fiery Fall Apart Mexican Beef Ribs - made with a Chipotles in Adobo sauce, it takes time to cook but is very fast to prepare. Great depth of flavour.

I used to be corresponding with my buddy Maureen from the Orgasmic Chef (pop over to comply with her seek for meals that’s higher than….nicely….you understand….!). It was on a totally unrelated matter, however I occurred to say a recipe I wished to make that day.

“I used to be studying your evaluation of Noosa Seashore Home,” I wrote. “It impressed me to check out a recipe by Peter Kuruvita. I’ve some quick ribs within the freezer, so I’m going to make these Mexican Braised Beef Brief Ribs!”

“That appears unbelievable. However the place will you discover cumquats and piloncillo?”, she requested.

“Oh, I gained’t be be utilizing these on this,” I mentioned breezily. “ me. I’ll make do. Put my very own spin on it.”

I additionally didn’t have pinole or ancho chiles. So truly, that is nothing just like the recipe I supposed to make, however it turned out actually scrumptious.

Fiery Fall Apart Mexican Beef Ribs - made with a Chipotles in Adobo sauce, it takes time to cook but is very fast to prepare. Great depth of flavour.

Being a dish I simply made up on the fly, I believed I had higher get associates to style take a look at it the subsequent day. They authorised, BUT I truly acquired constructive suggestions!! (Not often occurs, my associates normally simply say all the things I make is yummy – liars!!). They beloved the flavour and texture of the meat however thought it wanted extra kick.

So the subsequent batch I made, I upped the fiery warmth in it. Very proud of the result. 🙂

The bottom flavouring in that is Chipotle in Adobo Sauce (dried chilies in a spicy purple sauce). It’s to Mexican meals what oyster sauce is to Asian meals – only a dollop of it provides a wack of flavour that has depth (versus, for instance, soy sauce which is a reasonably flat flavour).

I served this with Inexperienced Mexican Rice and I’ve supplied the recipe for this under as nicely.  Shiny inexperienced rice with pops of yellow accompanied with crumble beef ribs smothered in a thick, crimson sauce. Sights like that make me smile. 🙂

Extra rib recipes

  • Oven Baked Barbecue Pork Ribs

  • Oven Baked Pork Ribs with Chipotle BBQ Sauce

  • Sticky Chinese language Pork Spare Ribs

  • Braised Beef Brief Ribs in Purple Wine Sauce

Fiery Fall Apart Mexican Beef Ribs - made with a Chipotles in Adobo sauce, it takes time to cook but is very fast to prepare. Great depth of flavour.

 

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Fiery Fall Apart Mexican Beef Ribs with Green Mexican Rice Recipe

Fiery Fall Apart Mexican Beef Ribs with Green Mexican Rice Recipe

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Serves: 8 Prep Time: Cooking Time:
Nutrition facts: 721 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

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)
  • Fresh coriander/cilantro leaves
  • Lime wedges
  • 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

  1. Preheat oven to 180C with the shelf in the middle.
  2. Puree the Chipotles in Adobo with the canned tomato ("Chipotle Puree"). (Note 3)
  3. Pat the beef dry with a paper towel, then season with 1/2 tbsp salt and pepper.
  4. 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)
  5. 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.
  6. 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.
  7. Pour the liquid into the roasting dish over the ribs.
  8. Cover with lid (or with foil - use a double layer) and bake in the oven for 1 1/2 hours.
  9. 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.
  10. Let rest for 5 minutes. Garnish with fresh coriander leaves, then serve with lime wedges on the side.
  11. I served this with Mexican Green Rice with Corn (recipe below). This would also be great for tacos, burritos, on mashed potato.
  12. Place coriander/cilantro, spinach and broth in a food processor and whizz until pureed.
  13. Heat olive oil in a large saucepan over medium high heat. Add garlic and sauté for 30 seconds.
  14. 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.
  15. 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.
  16. Remove from the stove and let stand for at least 10 minutes before serving.

Notes

1. Chipotles in Adobo Sauce is dried chipotles in a dark red flavoured sauce. It comes in a can and can be purchased at Harris Farm Markets (Australia) for around $3. Leftovers keep well in the fridge for up to a month.
The amount used creates a medium level spicy sauce. It won't blow your head off! Feel free to reduce if you are concerned.
2. Beef short ribs are very different to pork ribs. They come in a cube-like shape and each piece has plenty of meat on it. It is really good value. Here in Australia, it is much cheaper than pork ribs, about half the price.
Sometimes beef ribs will come attached, so you just need to cut them yourself into separate pieces. If you cook it as a rack, they will take slightly longer and also because they are so tender, they might not hold their shape when you try to cut them.
I like to make large quantities of this because it will fill a baking dish. Leftovers keep really well - though I do find the spiciness loses it's kick over time, so bear that in mind with leftovers.
3. Both the chili and sauce is used in this recipe. I puree it so the chipotle blends in, but you could just finely chop it.
4. Nutrition for Ribs - Nope, the ribs are not the healthiest dish in the world because beef ribs are a fatty cut of meat. To reduce the calories in this, just trim off as much of the excess fat as you can.

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Sarah Miller
Sarah Miller

Hi, I’m Sarah Millar!
I’m a food blogger who loves creating quick and easy recipes that bring big flavor without the fuss. Cooking doesn’t have to be complicated — and I’m here to share simple, fast food ideas that anyone can make at home. When I’m not in the kitchen, you’ll usually find me tasting new dishes, exploring cafés, or coming up with fresh food hacks to make everyday meals more fun.

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