Mexican-style braised beef short ribs

Neil Perry
Neil Perry's Mexican-style braised beef short ribs.
Neil Perry's Mexican-style braised beef short ribs. Photo: William Meppem

A robust Mexican-inspired dish that makes a rollicking base for a DIY feast.


1 kg beef short ribs

2 tbsp olive oil

1 long green chilli, seeds removed, finely chopped 

3 cloves garlic, finely chopped

large pinch sea salt

freshly ground white pepper

1 tsp ground cumin

1/2 tsp ground chilli powder

1 tsp ground coriander

1/2 tsp ground all-spice

400g tinned tomatoes, chopped

11/2 tbsp pickled jalapeño chillies, chopped

1 tbsp brown sugar

1 tbsp red wine vinegar

600ml chicken stock

juice of 1 fresh lime

1 bunch coriander, leaves picked and roughly chopped


PLACE THE RIBS in a heavy-based saucepan, cover with cold water and bring to the boil. Strain, return back to saucepan and cover again with fresh water. Bring to the boil and simmer for 1 hour. Turn off the heat and allow the ribs to cool in the water. Drain, place in a bowl, and set aside.


HEAT THE OLIVE OIL in a wide, heavy-based saucepan and sauté the green chilli, garlic, salt, pepper, cumin, chilli powder, ground coriander and all-spice for about 1 minute, or until fragrant. Add the tomatoes, jalapeños, brown sugar, red wine vinegar and chicken stock and bring to a simmer. Pour this mixture over the ribs, toss to coat, and place on a lined baking tray. Pour over any remaining marinade.

ROAST THE RIBS for about 1 3/4 hours, stirring occasionally, or until the meat is golden and falling from the bones. Drain off excess fat. Gently stir through the lime juice, garnish with coriander, and serve.