Monday, 30 April 2012

Chilli Beef Short Ribs

Short ribs are one most forgiving things in the world to cook.  You have to really fuck up to ruin them; otherwise the results are always awesome.

This is a really easy but delicious way of cooking them that involves very little preparation or effort.  I’d technically call this a Mexican inspired dish but I wouldn’t call it authentic...

Start by putting your short ribs in a deep oven tray, sprinkle on the smoked chipotle, Mexican oregano and chopped habanero.  Pour in the stock, the tomatoes, and then cover with foil.

Put it in the oven for three or so hours; I’d check on them every now and again and top up with a little water if necessary.  At the end of the cooking process you’ll have a nicely spicy and thick sauce for the now very tender and juicy short ribs.

Serve them however the fuck you like but fight the urge to just eat them straight from the oven tray as it can get a little messy.  Believe.

Ingredients for two:
4 short ribs
5 habanero chillis
1 teaspoon of smoked chipotle chilli 
A palmful of Mexican Oregano
1 litre of beef or chicken stock (enough to almost cover them at the start of the cooking process)
1 tin of chopped tomatoes

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