Braised Beef Short Ribs

Name: Braised Beef Short Ribs
Yield: makes 8 tacos
Ingredients: 2 1/4 pounds meaty beef short ribs; Kosher salt and freshly ground black pepper; 1 tablespoon vegetable oil; 12 ounces dark beer or India pale ale (preferably Sierra Nevada); 5 small tomatoes, blackened (page 164) and chopped; 2 tablespoons tomato paste; 2 canned chipotle chiles; 1 tablespoon tamarind paste (page 164); 3 cloves garlic, dry-roasted (page 158); 2 teaspoons grated orange zest; 1 1/2 tablespoons firmly packed dark brown sugar; 2 sticks canela (or 1 stick cinnamon); 1 bay leaf; 1/4 teaspoon ground allspice; Sprig of thyme; 4 cups concentrated low-sodium beef stock; 8 (5 1/2-inch) soft white corn tortillas (page 13), for serving; Garnish: Caramelized white onions or thinly sliced red onions

January 26, 2012

Be sure to purchase the meatiest short ribs available, without too much fat. They should be thick-cut, 1- or 2-bone size, about 4 inches long, and almost 2 1/2 inches thick. As an interesting alternative to beef, you could try buffalo short ribs. Either way, be sure the meat is fresh and bright red. For the richest, most succulent short ribs, seek out a premium butcher shop where they sell prime beef short ribs, which will have an amazing marbling of fat. Cook over the lowest temperature possible, always below a simmer (you’ll see evaporation, but no movement of liquid) until the meat is ultra-tender and falling off the bone. The flavors here are sweet-and-sour Latino, matched well by your favorite dark beer. Caramelized onions make a hearty winter garnish, and very thinly sliced red onions are a fine partner in the summer.

Recipe notes

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