Ancho Malbec Braised Short Ribs
Beef short ribs braised until meltingly tender make a fantastic filling for tacos—and they’re a guaranteed crowd-pleaser. The ribs are super-simple to prepare using our exclusive Ancho Malbec Braising Sauce, developed by award-winning chef, TV personality and cookbook author Aarón Sánchez. A blend of smoky-sweet ancho chiles, red wine, tomatoes and spices, the sauce brings deep flavor to the meat. Cook the ribs in a slow cooker or in the oven, then garnish your tacos as you please. Here we suggest fresh oregano leaves, pickled red onions and lime wedges, which help balance the meat’s richness, or try sliced radishes, chopped cilantro and a dollop of sour cream. Ice-cold beer is the perfect accompaniment.
Ingredients:
- 2 1/2 lb. (1.25 kg) boneless beef short ribs, cut into 1-inch (2.5-cm) pieces
- Kosher salt and freshly ground pepper
- 2 Tbs. neutral oil, plus more as needed
- 1 jar (24.75 oz./700 g) Aarón Sánchez Ancho Malbec Braising Sauce
- 1 cup (8 fl. oz./250 ml) water (if cooking in the oven)
- 12 flour tortillas, warmed
- Fresh oregano leaves for garnish
- Pickled red onions for garnish
- Lime wedges for garnish
Directions:
Season the short ribs with salt and pepper. In a large Dutch oven over medium-high heat, warm the oil. Working in batches, brown the beef until nicely seared, 3 to 4 minutes per side, adding more oil if needed.
If using a slow cooker, transfer the beef to the insert and add the braising sauce. Cover and cook on high until the beef is fork-tender, 5 to 6 hours.
If using an oven, preheat to 350°F (180°C). Return all the beef to the pot. Add the braising sauce and water and bring to a simmer over medium-high heat. Cover the pot tightly with aluminum foil, then cover with the lid. Transfer to the oven and cook until the beef is fork-tender, 2 1/2 to 3 hours.
Skim the fat off the sauce, then arrange the beef on the tortillas. Garnish with oregano leaves, pickled onions and lime wedges and serve immediately. Serves 6 to 8.
Aarón Sánchez and the Williams Sonoma Test Kitchen
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