Guajillo Chile Braised Short Ribs
These easy-to-prepare short ribs bring the restaurant Tacolicious into your home. Here the tender beef is served on corn tortillas, but you can use it to make nachos or quesadillas if you prefer.
- 3 lb. (1.5 kg) boneless beef short ribs, cut into 3-inch (7.5-cm)
- Kosher salt and freshly ground pepper, to taste
- 2 Tbs. vegetable oil
- 1 jar Tacolicious Guajillo Braising Sauce
- 1 cup (8 fl. oz./250 ml) water
- Warm corn tortillas
- Chopped white onion
- Finely shredded red cabbage
- Grated cotija
- Chopped fresh cilantro
- Hot or mild salsa
Preheat an oven to 350°F (180°C).
Generously season the beef with salt and pepper. In a large Dutch oven over medium-high heat, warm the oil until just smoking. Working in batches, add the beef and cook, turning occasionally, until browned on all sides, 8 to 10 minutes per batch.
Return all the beef to the pot, add the braising sauce and water and bring to a simmer. Cover the pot tightly with aluminum foil and cover with the lid. Transfer to the oven and cook until the meat is fork-tender, about 3 hours.
Using a large spoon, skim the fat from the surface of the sauce. Using two forks, shred the beef into smaller pieces if desired, and serve immediately with the warm tortillas, onion, cabbage, cotija, cilantro and salsa. Serves 6 to 8.
Williams-Sonoma Test Kitchen