Southwestern Braised Short Ribs

When cooler weather hits, we are all looking for those comfort dishes that warm us to the bone. We love a delicious braised short rib, featuring a traditional recipe HERE in the blog. But when we found ourselves in Santa Fe in the winter, in this most adorable kitchen, it seemed fitting we change up our recipe, creating our version of Southwestern Braised Short Ribs

Start with a really good rub on the short ribs. A combination of chili powder, smoked paprika, cumin, coriander, garlic powder, onion powder, salt and pepper, with just a pinch of cayenne starts off the uniqueness of this dish.

Mix all the spices well together.

Before rubbing the spices on, trim the fat off of the meat.

Once rubbed, now let the ribs sit at room temperature for 30 minutes.

While the meat is resting dice the carrots, onion and celery.

Place a bit of olive oil into a Dutch oven over medium high heat. Once hot, add the short ribs.

Brown on all sides. This may have to be done in batches.

Once the short ribs are browned set aside in a warm dish. Next start to soften the veggies, adding them to the Dutch oven, with the heat slightly reduced.

Find a Great Kitchen and COOK!

We make cooking in a priority when we have longer stays. And, we make sure we find great stays with great kitchens. Our favorite short term rental in Santa Fe is Casa Muenco, a charming and meticulously decorated 2-bed/2-bath home, right off the famous Canyon Road. See our whole post on Casa Muenco HERE.

Once the veggies are softened, deglaze the Dutch oven with wine or beer. Add the broth, fire-roasted tomatoes, chipotle, bay leaf and smashed garlic.

Put the short ribs back into the Dutch oven. Bring to a simmer and cover. Place in an oven pre-heated to 325 for 2.5-3 hours. The meat should be fork tender and easily pulled away from the bone.

Bring the dish back to the stove and stir in the corn. Heat through.

It’s ready to serve over pappardelle or mashed potatoes.

Top with a bit of cilantro and a squeeze of lime for brightness. So warm and comforting with a hint of Southwestern flavors!

Yield: 4

Author: Jennifer Hipskind

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Southwestern Braised Short Ribs

Short Ribs braised in a sauce with a nod to the Southwest. Perfect comfort food for a cool day!

Prep time: 30 MinCook time: 3 HourInactive time: 30 MinTotal time: 4 Hour

Ingredients

For the Ribs

• 4-6 good size short ribs, fat trimmed
• 2 tsp chili powder
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp oregano
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp cayenne pepper (optional, for heat)
• Salt and black pepper to taste

For the Braise

• 2 tsp chili powder
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp oregano
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp cayenne pepper (optional, for heat)
• Salt and black pepper to taste

To Finish

• 1 cup fresh or frozen corn kernels
• 1/4 cup chopped fresh cilantro
• Juice of 1 lime

Instructions

1. Prepare the Short Ribs: Mix the rub ingredients in a small bowl. Pat the short ribs dry and rub the spice mix all over them. Let them sit at room temperature for 30 minutes.
2. Sear the Short Ribs: Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the short ribs on all sides until browned, about 2-3 minutes per side. Remove and set aside. (Optional: you may want to wipe out the pot a bit)
3. Sauté the Vegetables: In the same pot, reduce heat to medium and add a little more olive oil. Sauté the onions, carrots, and celery until softened, about 5 minutes.
4. Deglaze and Build the Base: Stir in the fire-roasted tomatoes, broth, and wine or beer (if using), scraping up the browned bits on the bottom. Add the chipotle in adobo sauce, bay leaf, and smashed garlic
5. Braise the Ribs: Return the short ribs to the pot, nestling them into the liquid. Bring to a simmer, then cover and transfer to a 325°F oven. Braise for 2.5 to 3 hours, or until the meat is tender and easily pulls away from the bone.
6. Add the Corn: In the last 10 minutes of cooking, stir in the corn to warm through.
7. Finish and Serve: Remove the short ribs from the pot. Skim any excess fat from the sauce. Discard the bay leaf. Stir in fresh lime juice and sprinkle with cilantro before serving.
8. Serve the short ribs over: Pasta, Mashed russet or sweet potatoes, Cilantro-lime rice, Creamy polenta or grits with a touch of cheese