protein
Guajillo Beer Short Rib Braise
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Prep
15 minutes
Cook
6 hours
Total
6 hr 15 min
Serves
4 servings
Dark, sticky, and so tender the bones slide out clean, this short rib braises at the lowest possible oven temperature for six hours until the fat has fully broken down. Guajillo and Negra Modelo are the two flavors that define the braising liquid.
Ingredients
- 1.4 kg (3¼ lb) bone-in short rib
- 240 g (8½ oz) carrots, roughly chopped
- 200 g (7 oz) celery, trimmed and roughly chopped
- 110 g (4 oz) onion, roughly chopped
- 50 g (1¾ oz) whole garlic cloves, peeled
- 40 g (1½ oz) guajillo chiles, stems removed
- 210 ml (1 cup) chicken stock
- 200 ml (¾ cup) Negra Modelo (or dark lager)
- Salt and black pepper for seasoning
Instructions
- 1Place the carrots, celery, onion, garlic, and guajillo chiles in a deep hotel pan or large oven-safe pot.
- 2Season the short ribs generously on all sides with salt and pepper.
- 3Lay the short ribs on top of the vegetables, bone-side up.
- 4Pour the chicken stock and beer over everything.
- 5Cover tightly with foil or a lid.
- 6Braise at 93 °C (200 °F) for 6 hours, or until the meat pulls away from the bone easily.
- 7Remove the ribs from the liquid. Pull out and discard the bones and any large pieces of fat or cartilage.
- 8Strain and reserve the braising liquid. Store the short rib submerged in the liquid.
Cook's Note
The oven temperature is very low on purpose. If you turn it up to go faster, the collagen tightens before it fully breaks down and the meat is tough at the edges even when the center pulls apart. Low and slow is the only way.
Best Served With
Corn tortillas, molcajete salsa, queso requeson (see Short Rib Taco, row 79), or over mashed potato.
Why This Recipe Works
Short rib is mostly collagen and fat attached to bone. Six hours at low heat melts the collagen into a sticky, gelatin-rich braising liquid while keeping the meat from drying out. The bones give body to the liquid too, which is why it's so flavorful.
Make It Yours
- Reduce the strained braising liquid to a sauce for service.
- Add a few dried ancho chiles alongside the guajillo for more body.
Leftover Strategy
Keeps in the braising liquid for 4–5 days refrigerated. Reheat submerged so it stays moist.
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Pairing
A medium-bodied red, Malbec ↗ or Tempranillo. Cold Negra Modelo also works.
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