Ingredients
Units
Scale
- 6 short ribs, approximately 4-5 pounds
- Salt and pepper, to taste
- 2 onions, each cut into eight pieces
- 2 heads of garlic, sliced crosswise (skins on)
- 1 tbsp coriander
- 1 tbsp dried oregano
- A few bay leaves
- Dried peppers, to taste (for heat)
- Avocado oil (for cooking)
- 1 large 28-ounce can fire-roasted tomatoes
- Vegetable broth
- 1 cup dried beans, such as pinto or bayo beans
- Avocado, corn tortillas, lime wedges, pickled red onions (for serving)
For the salad:
- 1/2 cup sliced radishes, sliced
- 1 cup Cucumbers or cucamelons, sliced
- 1/2 red cabbage, sliced
- 4 Green onions, sliced
- Fingerlimes (optional) or juice of one lime
- 1 tablespoon olive oil
- Salt and pepper, to taste
Instructions
- Prepare the Short Ribs: Season the short ribs with salt and pepper and set them aside.
- Prepare the Aromatics: Cut the onions and garlic as described. Gather the coriander, oregano, bay leaves, and dried peppers.
- Sear the Ribs: In a Dutch oven, heat avocado oil over medium-high heat. Sear the short ribs on all sides until browned (you may need to do this in batches). Once seared, set them aside.
- Cook the Aromatics: In the same pot, add the prepared aromatics and a tablespoon of salt. Stir well.
- Add Tomatoes and Broth: Pour in the fire-roasted tomatoes, scraping the bottom of the pot to incorporate all the brown bits. Add enough vegetable broth to cover the ingredients.
- Add Beans: Stir in the dried beans.
- Bake: Nestle the seared short ribs back into the pot, ensuring they are completely submerged. Cover the pot with a lid and bake in a preheated oven at 325°F for 3 hours. Do not open the lid during this time.
- Prepare the Slaw: Combine sliced radishes, cucumbers or cucamelons, red cabbage, and green onions. Add fingerlime juice or lime juice, olive oil, salt, and pepper. Toss well to combine.
- Serve: Once the ribs are done, serve them with the slaw, avocadoes, corn tortillas, lime wedges, and pickled red onions.