Southwestern Braised Short Ribs

When her local market had short ribs on sale, Mickey Strang decided to turn them into an easy Sunday dinner. You'll need to have the ribs sawed into chunks at the market.
Makes 4 servings


+ Add To Shopping List
3 pounds beef short ribs, cut through bone into 2 1/2- to 3-inch pieces
1 tablespoon minced or pressed garlic
1/4 cup tomato paste
1/3 cup tequila
3/4 cup tomato juice
1 cup thinly sliced onions
1 can (7 oz.) diced green chilies
Salt and pepper


1. Rinse ribs and pat dry; trim off and discard excess fat. In a 9- by 13-inch casserole, mix garlic, tomato paste, tequila, and tomato juice; turn ribs over in sauce to coat well. Cover airtight and chill at least 1 hour; if marinating up to 1 day, turn ribs over several times.

2. Uncover ribs, turn over in sauce, and sprinkle with onions and chilies. Seal casserole tightly with foil.

3. Bake in a 350° oven until meat is very tender when pierced, 2 1/4 to 2 1/2 hours. Skim off and discard fat; season meat to taste with salt and pepper.

Created date

January 2005

Nutritional Information

Calories 591
Caloriesfromfat 67 %
Protein 35 g
Fat 44 g
Satfat 19 g
Carbohydrate 12 g
Fiber 2.2 g
Sodium 669 mg
Cholesterol 123 mg