Ingredients:

  • 4 lbs beef short ribs, English cut or Flanken style
  • 2 tbsp coarse Kosher salt
  • 1 tbsp cracked black pepper
  • 1 large white onion, thickly sliced
  • 6 cloves garlic, smashed
  • 3 dried guajillo chiles, stemmed and seeded
  • 1 tsp dried Mexican oregano
  • 2 cups low-sodium beef bone broth
  • 1/4 cup apple cider vinegar
  • 1 tbsp tomato paste

Instructions:

  1. Pat the beef ribs bone-dry with paper towels to ensure optimal browning. Season aggressively with Kosher salt and cracked black pepper.
  2. Heat a heavy-bottomed Dutch oven over high heat with a splash of high-smoke-point oil. Sear the ribs for 3-4 minutes per side until a dark, mahogany crust forms. Remove the meat and set aside.
  3. In the same pot, add the sliced onions and smashed garlic. Use the moisture from the onions to deglaze the brown bits (fond) from the bottom of the pot. Cook for 5 minutes until the onions are softened and translucent. Stir in the tomato paste and dried guajillo chiles, toasting for 1 minute until fragrant.
  4. Stir in 1 tbsp tomato paste and cook for 2 minutes. Pour in the beef bone broth, apple cider vinegar, and Mexican oregano. Return the ribs to the pot, ensuring they are partially submerged.
  5. Cover tightly and simmer over low heat for 1 hour 45 minutes until the collagen has transformed into gelatin and the meat is fork-tender.
  6. Remove the ribs. Strain the braising liquid through a fine-mesh strainer and skim off excess fat. If the sauce is too thin, simmer it uncovered for 5-10 minutes until it coats the back of a spoon. Optionally, blend the aromatics into the sauce for a thicker texture before serving over the ribs.