Serve these slightly spicy short ribs over a hearty rice pilaf spiked with toasted pine nuts or almonds. You can also customize your own braised short ribs with the Recipe Maker.
Add the remaining 1 Tbs. oil, carrots and onions to the pan. Season with 1/2 tsp. salt. Cook, stirring and scraping up any browned bits on the bottom of the pan, until the aromatics are soft and lightly browned, 6 to 8 minutes. Add the garlic, oregano, coriander, cumin, and chile powder, and cook, stirring, until well distributed and fragrant, about 1 minute.
Pour the beer into the pot and cook, stirring to scrape up any browned bits on the bottom of the pot, until the liquid is reduced to about 2 Tbs., about 1 minute.
Transfer all the ribs (and any juices that have accumulated) back into the pot. Pour 1-3/4 cups water, the canned tomatoes, red wine, and beef broth over the ribs and using tongs, arrange the ribs as evenly as possible and no more than two layers deep.
Bring the liquid to a simmer, cover, and put the pot in the oven. Cook, turning the ribs with tongs about every 40 minutes, until they are fork tender, about 2-3/4 hours. (The meat may fall off most of the bones about midway through cooking; this does not mean that the ribs are fully tender.)
Season to taste with salt and pepper.
Serve the ribs with the sauce spooned over, sprinkled with chopped cilantro.
Make Ahead Tips
It’s best to braise short ribs a day (or at least several hours) ahead for a couple of reasons. First, this allows you to chill the sauce so it can be defatted thoroughly. Also, the flavors only get better with time. To reheat, arrange the meat snugly in a baking dish, cover with foil, and put in a 350°F oven. Reheat the sauce on the stovetop.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
Yum! Super easy and delicious. Served with cheddar mashed potatoes.
This recipe was very easy to make (which is not often the case with short rib recipes) and it was delicious. I made it about four hours ahead of time and that was perfect so don't worry if you don't start the day before as recommended. Everyone loved this dish.
This is a winner recipe. The beef short ribs were succulent and full of flavor. My husband calls it a keeper. I shared some with a friend and she wants the recipe to make this weekend! I recommend a dark lager as the beer choice, it pairs well with the red wine. Give it a try you won't be disappointed.
© 2019 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?