southwestern slow roast

So candidly this original recipe called for short ribs... but I'm on a budget. Short ribs feel like an expensive cut of meat. Now, I'll be honest if I was having a special guest over for dinner I might pull the trigger on a trip to Whole Foods for short ribs - but I'm less likely to buy them (or find them for that matter) from my local grocery store. While I was in the grocery store I did a quick google for substitute options and came up with beef chuck. I selected a cut style that wouldn't feel like beef stew and feel pretty great about it.

For a recipe like this, they can often all blend together. Like how can you always put celery, tomato and onion in a pot and it not taste the same? The answer in this case is tequila, chili powder, and beer. The end result of this definitely has a spicier kick to it. I'm a pretty gentle soul when it comes to spicy / hot seasoning but I could handle this. It feels very on brand for a Cinco de Mayo meal.

I served my meal over cauliflower rice to keep it nice and light. It was also the absolute easiest option. Other great ideas? Cauliflower puree, rice, grits, mashed potatoes... Pretty much anything would be good.

Here's how it goes.

  1. Preheat the oven to 325.
  2. Heat the oil in a large stockpot or dutch oven. Season the ribs with salt and 1 tsp. pepper, then cook in batches – being careful not to crowd the pan – until browned on all sides (3 to 4 minutes per side). Transfer the ribs to a platter and repeat with the remaining ribs. Pour off all but a thin layer of fat from the pan.
  3. Add the onions and celery to the pan. Season with a pinch of salt. Cook, stirring and scraping up any browned bits on the bottom of the pan, until the vegetable are soft, 6 to 8 minutes. Add bay leaf, garlic, jalapeno, and chili powder. Cook for 1 minute.
  4. Deglaze the pot with tequila, stirring to scrape up any browned bits on the bottom of the pot. Cook for 1 minute, or until reduced to about 2 Tbs.
  5. Add all the ribs back into the pot. Pour the tomatoes and beer and 1 cup water over the ribs. Bring the liquid to a simmer, cover, and put the pot in the oven. Cook, turning the ribs occasionally, until they are fork tender, about 3 hours.
  6. Transfer the ribs to a serving platter or dish. Let the sauce and solids sit in the pot for a few minutes to cool and with a shallow spoon, skim off as much of the fat as possible from the surface. Season the sauce to taste with salt and pepper, and stir in the lime juice. Sprinkle with chopped cilantro.

Shopping List
48-ounce beef short ribs
olive oil
1 onion, thinly sliced
3 ribs celery, chopped
1 bay leaf
2 clove garlic, minced
1 jalapeno, chopped
1 teaspoon ancho chili powder
1/4 cup tequila
1 can diced tomatoes (15 oz)
1 cup light beer
1/2 lime, juiced
Fresh cilantro, chopped

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