Tex-Mex Braised Beef Short Ribs

OK, so this is really heavy on beef fat. Why? Because these are short ribs, and even if you get some of the cleanest-cut beef in the world, it will still render down. Deal with it. Skim it off, remove it, and move on. These are tasty, and if cooked properly, they'll melt in your mouth.

This is actually a mild version of what I normally would make. If you want to add some heat to it, include 2 serrano chiles to it, stabbed but left whole. This will flavor the whole thing, but you can remove the chiles at the end...

Oh, when looking for different flavored boullion cubes, look to your "international" or "mexican" aisle of the supermarket - or go to a local mexican supermarket. They're sure to have it...

4 lbs beef short ribs
2 Tbsp kosher salt
2 Tbsp cracked black pepper
1 Tbsp cayenne pepper
2 Tbsp ground cumin
1 Tbsp ground coriander seed
1/4 cup olive oil
4 Tbsp water

2 pablano or passillo peppers, diced
1 onion, chopped
6 cloves garlic, chopped
1 boullion cube garlic
1 boullion cube onion
2 cups water

Rub the short ribs with the spices, salt, olive oil and water combination. Let marinade for 24-48 hours in the fridge.

12 hours prior to being ready to serve, place all the ingredients together in a large crockpot, and set to low. Walk away and enjoy the rest of the day.

When you're ready to serve, fish out the bones, and fork-pull the meat from the remaining gristle and fat.

Serve as filling for tostadas, quesadillas, tacos, enchilladas, whatever you'd like...

and enjoy!