Mexican beef short ribs

Don't forget the finger bowls when you serve these sticky ribs that are dripping with Mexican flavours. The peppery radish salad beautifully balances the sweetness of the ribs.

  • 20 mins preparation
  • 1 hr 45 mins cooking
  • Serves 6
  • Print


  • 1/4 head cabbage, thinly sliced
  • 1 bunch baby radishes, thinly sliced
  • 1/2 cup small coriander sprigs
  • 2 tablespoon lime juice
Mexican beef short ribs
  • 2 tablespoon olive oil
  • 2 long green chillies, seeded, finely chopped
  • 3 cloves garlic, finely chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground allspice
  • 1 kilogram beef short ribs on the bone, cut into sections
  • 3 cup chicken stock
  • 400 gram can diced tomatoes
  • 1 tablespoon brown sugar
  • 1 tablespoon red wine vinegar
  • 1 tablespoon lime juice, plus wedges, to serve


  • 1
    Combine all ingredients in a bowl. Season to taste. Chill until ready to serve.
Mexican beef short ribs
  • 2
    Heat oil on medium in a large, heavy-based saucepan. Saute chilli, garlic and spices for 1 minute or until fragrant.
  • 3
    Add ribs, stock and tomato. Simmer, covered, for 1 hour.
  • 4
    Preheat oven to 180°C (160°C fan-forced). Using tongs, transfer ribs to a large baking pan.
  • 5
    Add sugar and vinegar to tomato mixture in saucepan. Bring to the boil on high heat. Cook for 10-15 minutes or until reduced by two-thirds. Pour over ribs.
  • 6
    Bake ribs for 25-30 minutes, turning halfway, until meat is very tender and lightly caramelised. Drain off excess fat.
  • 7
    Separate meat from bones, if you like, and return to sauce. Stir through lime juice. Serve with lime wedges and salad.

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