Servings: 8-10 / Prep time: 30 mins / Cook time: 2 hr 30 mins / Marinate: overnight
Ingredients
- 1 jar Mölli Acapulco Marinade
- ¼ cup extra virgin olive oil
- 5 lbs boneless beef short ribs, cut into eight to ten 2-by-4-inch pieces
- Kosher salt and freshly ground black pepper
- ½ cup flour
- 4 carrots, peeled and chopped into ¼-inch dice
- 4 garlic cloves, peeled
- Two 12-ounce bottles dark Mexican beer (such as Negra Modelo)
- 1 jar Mölli Veracruz Cooking sauce
- 2 cups Chicken Stock
- 1 bunch fresh thyme sprigs and 1 bunch fresh rosemary sprigs, tied together with kitchen twine
Directions
- Trim away any excess fat from the top of each rib down to the first layer of meat, but don’t remove the silverskin or tough-looking tissue that holds the ribs together or onto the bone. Put the ribs in a container wide enough to fit them in a snug single layer (a 9×13-inch dish works well), season with 1-1/2 tsp. salt, and rub over the Acapulco marinade, making sure to cover all sides of the ribs. Cover with plastic wrap and refrigerate for 12 to 24 hours.
- The next day, preheat the oven to 375 degrees F.
- Remove the ribs from the marinade. Pat the ribs dry thoroughly with paper towels. Dredge them in the flour, shaking off the excess.
- In a large, heavy-bottomed ovenproof skillet or Dutch oven, heat the olive oil over high heat until smoking. Place 5 ribs at a time in the hot oil and sear until deep brown on all sides, about 15 minutes per batch. Transfer the short ribs to a plate and set aside.
- Add the carrots and garlic to the skillet and cook over high heat until browned and softened, 6 to 7 minutes. Season the vegetables with salt and pepper, and stir in the beer, Veracruz sauce, chicken stock, and herb bundle. Scrape the bottom of the skillet with a wooden spoon to dislodge the brown bits, and bring the mixture to a boil. Return the short ribs to the skillet, cover, and place it in the oven. Cook for 2 hours.
- Uncover the skillet and continue to cook for 30 minutes, or until the meat is fork-tender. Remove from the oven and use a ladle or a kitchen spoon to skim the fat from the braising liquid.
- Serve the short ribs over a mound of cauliflower and potato mash, and top with a spoonful of sauce. Provecho!