Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Rehydrate 4 dried guajillo chilies, 2 dried ancho chilies, and 3 dried arbol chilies in hot water for 20 minutes until softened, then drain.

2. 2

   In a blender, combine the rehydrated chilies, 1 medium white onion (roughly chopped), 6 peeled garlic cloves, 2 quartered ripe tomatoes, 0.25 cup apple cider vinegar, 1 teaspoon ground cumin, 0.5 teaspoon dried Mexican oregano, 0.25 teaspoon ground cloves, and 0.25 teaspoon ground cinnamon with 0.5 cup of beef broth; blend until a smooth adobo sauce forms.

3. 3

   Season 2 kilograms of beef short ribs generously with 1 tablespoon of salt and 1 teaspoon of black pepper on all sides.

4. 4

   Heat 2 tablespoons of olive oil in a large oven-safe Dutch oven or roasting pan over medium-high heat, then sear the seasoned short ribs for 3-4 minutes per side until deeply browned, working in batches if necessary, and then remove the short ribs.

5. 5

   Return the seared short ribs to the Dutch oven, pour the prepared adobo sauce over them, add 1.5 cups of beef broth, ensuring the ribs are partially submerged, then cover and roast at 160 degrees Celsius (325 degrees Fahrenheit) for 3-4 hours or until very tender.

6. 6

   Remove the Dutch oven from the oven, carefully transfer the roasted short ribs to a cutting board, cover them loosely with foil, and let them rest for 15 minutes before shredding the meat from the bones with two forks for serving.