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Stewed beef short ribs and Mexican rice on a white plate.

Stewed Beef Short Ribs

Servings 6
Calories 603 kcal
Author Carissa

Ingredients

  • 6 lbs beef short ribs
  • 3 tsp salt
  • 1/2 tsp ground black pepper
  • 2 tsp onion powder
  • 2 tsp garlic powder
  • 1 tsp oregano
  • 1 tsp basil leaves
  • 1 tsp smoked paprika
  • 1/2 tsp Adobo all purpose seasoning
  • 1 onion diced
  • 1/4 piece onion
  • 5 roma tomatoes halved
  • 1 jalapeno
  • 3 cloves garlic peeled
  • 1/2 bunch cilantro
  • 2 tbs vegetable oil
  • 3 1/2 cups water

Instructions

  1. Cut the ribs into smaller pieces. Season with the salt, pepper, onion powder, garlic powder, oregano, basil leaves, smoked paprika and adobo. Rub the seasoning into the meat. Set aside.

  2. Put the tomatoes, 1/4 of onion, jalapeño, garlic cloves and cilantro in a blender. Add 2 cups of water to the blender. Blend until smooth and set aside.

  3. Heat up a large pot over medium heat. Add the vegetable oil. Once hot fry the meat in batches for 1-2 minutes on each side. Transfer the meat to a plate.

  4. Add a tsp or so of oil if needed to the pot and add the diced onion. Stir and let cook for about 5 min.

  5. Next add the blended salsa to the pot and stir to deglaze the pan.

  6. Add the remaining water to the blender and pour it into the pot. Bring to a simmer. Return the meat to the pot. Cover and let cook on medium low for 1 hour. Serve and enjoy.