Braised Beef Short Ribs Al Guajillo
6 Pounds beef short rib, boneless or bone-in
Vegetable oil for browning meat
1 Each yellow onions large, roughly chopped
1 Each carrots, roughly chopped
3 Etalkes celery, roughly chopped
6 Each Guajillo or New Mexico or Ancho or Pasilla chilies or a mix of each
1 Bunch scallion,s roughly chopped
0.5 Bunch cilantro
8 Each garlic
6 Each Anaheim chili pepper or long hot green chilies or jalapenos or a mix of each, stems removed roughly chopped
2 Inch piece ginger, roughly chopped
28 Ounces tomatoes, canned
12 Ounces yogurt plain whole fat
1 Cup dark rum
Chicken stock or vegetable stock to cover
1 Can coconut milk unsweetened 13.5 ounces
Kosher salt to taste
Black pepper to taste
  1. Pre heat oven to 350 degrees.
  2. Place scallions, cilantro, garlic, Anaheim chili peppers, and ginger in a food processor and puree to make a sofrito paste. Add water to help puree if necessary.
  3. In a heavy bottom oven proof pan/dutch oven place a 1/16" layer of the oil and heat over med/high heat until it just barely starts to smoke. While oil is heating up, salt and pepper the short ribs
  4. Begin to sear and brown short ribs on all sides. This might have to be done in batches depending on the size of your pan. Do not overcrowd the pan. This will assure proper temperature is maintained for browning the short ribs.
  5. Set seared short ribs aside and add onions, carrots, celery, guajillo chilies and cook for 3 minutes.
  6. Add sofrito paste and cook for 2 minutes.
  7. Add rum carefully keeping face away from the pan in case the alcohol ignites in order to deglaze pan. With a wooden spoon scrape the bottom of the pan and reduce by half.
  8. Add tomatoes, yogurt and stir. Add short ribs and cover short ribs with chicken stock.
  9. Bring to a boil. Remove from heat. Cover with pan lid or parchment paper directly on the braising liquid and then aluminum foil on top of paper.
  10. Braise short ribs for at least 2.5 hours in the oven. Check ribs for doneness. The ribs are done when then are fork tender or falling off of the bone if using the bone-in ribs.
  11. If making the short ribs the day before, cool at room temperature for two hours then place uncovered in refrigerator overnight.
  12. Remove short ribs from braising liquid. Puree the braising liquid and bring to a boil. Stir often. Skim the fat off of the top with a spoon. Strain the liquid with a mesh strainer.
  13. Place the strained sauce back into the pan and add the coconut milk. Bring to a boil and simmer for 10 minutes. Stir often.
  14. Taste and adjust seasoning with salt if necessary. Reheat the short ribs in the sauce while it's simmering for at least 15 minutes. Enjoy short ribs with mashed potatoes, polenta or rice.

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