Short Rib Stew

Ingredients

• 2 TBS Neutral Oil (– or more as needed)
• 2 Pounds Boneless Short Ribs
• 1 medium White Onion (– peeled and finely dice (about 1 3/4 cups))
• 3-4 whole Jalapeno Peppers (– stemmed, seeded, and finely dice (leave seeds and ribs for spicy flavor) )
• 4-6 cloves Garlic (– peeled and minced)
• 1 TBS EACH: Chili Powder, Cumin, and Dried Mexican Oregano
• 1 1/2 TBS Tomato Paste
• 1-2 whole Chipotle Chile in Adobo + 1 tsp Adobo Sauce (– chile(s) minced)
• 2 Cups Low-Sodium Beef Broth ( – (sub: 2 beef bouillon cubes dissolved in 2 cups water))
• 1 (14.5 ounce) Can EACH: Fire Roasted Tomatoes and Whole Crushed Tomatoes
• 2 whole Dry Bay Leaves
• 2 TBS Masa Harina
• To taste Kosher Salt and Ground Black Pepper
• To taste Fresh Lime Juice, Dark Brown Sugar, and Fresh Cilantro

Instructions

1. 1

   Season Beef Short Ribs: Place the short ribs on a clean work surface and pat dry with paper towels. Then season all sides of the ribs generously with kosher salt and ground black pepper.

2. 2

   Brown Short Ribs: Place a large Dutch oven or large pot over medium-high heat and add 2 tablespoons of oil. Once the oil is shimmering, add half of the beef ribs, being careful not to overcrowd the pot. Let the beef cook, undisturbed for 3-5 minutes, or until the bottom is well browned. Rotate and continue to brown the beef on all sides, reducing the heat if the bottom of the pot begins to burn, about 7 to 11 minutes total. Once well browned, remove the ribs from the pot and transfer to a clean worksurface and set aside. Then repeat the browning process with the remaining short ribs, adding more oil to the pot if it seems dry.

3. 3

   Chop Short Rib Meat: Let short ribs sit until they're cool enough to handle. Then, use a sharp chef's knife to chop all the meat (against the grain) into generous 1/2-inch to 3/4-inch pieces (or finer or larger if you prefer).Once chopped, set the short ribs aside.(Note: If using bone-in short ribs, remove the meat from the bone first, then chop the meat).

4. 4

   Meanwhile, Sauté Aromatics: Reduce the heat to medium and check on the fat in the pan. If needed, add enough oil so there’s about 1 ½ tablespoons of fat in the pot. Then add the chopped onions and jalapenos. Sauté, stirring occasionally, for 3 to 4 minutes, or until softened. Next, add the garlic, chili powder, cumin, oregano, and season with 1 teaspoon salt and scant ½ teaspoon pepper. Sauté, stirring constantly, until fragrant, about 1 minute.Add the tomato paste, minced chipotle, and adobo sauce. Cook, stirring occasionally, until caramelized, about 2 minutes.

5. 5

   Add Broth, Tomatoes, and Bay Leaves: Add Broth, Tomatoes, Bay Leaves, and Masa: Pour the broth into the pot and use the back of a wooden spoon to scrape up any brown bits stuck to the bottom of the pot. Then dump in the tomatoes along with their juices and add the bay leaves and masa harina. Stir well to thoroughly combine.

6. 6

   Add Browned Short Ribs: Add the browned short ribs along with any juices collected on the plate to the pot and stir well to fully combine. Increase the heat to medium-high and bring the contents to a slow or gentle boil. Once boiling, immediately reduce the heat to maintain a very low simmer.

7. 7

   Cover and Stew Short Ribs: Cover the pot, leaving the lid slightly ajar to form a vent. Then let the stew simmer on the stovetop or transfer to a 275-degree F oven on the lower third shelf and cook for 2 to 2 1/2 hours, stirring occasionally, or until the beef is very tender.

8. 8

   Adjust to Taste: Adjust Taste: Use tongs to remove and discard the bay leaves. Stir in a little fresh lime juice, brown sugar, and cilantro, if using.(Note: I add 1 1/2 tablespoons lime juice, 2 teaspoons brown sugar, and a tablespoon cilantro. But, please adjust to YOUR tates.)Then grab a spoon, give the stew a taste, and adjust to suite your tastebuds.

9. 9

   Garnish and Serve Short Rib Stew: Ladle the stew into warm bowls and garnish with your favorite Mexican toppings, like crumbled cotija, chopped avocado, pico de gallo, pickled jalapeños, and sour cream. Serve with warm tortillas and cooked rice of the side, if desired. Enjoy!