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Mexican beef short-ribs

February 2, 2021 2:54 pm / 3 Comments / Trudy

Mexican beef short-ribs

This is Neil Perry’s recipe which hit the top 2013 list here. The difference is that I have converted it to cook in the steam or combi oven.  Neil firstly boiled the short ribs for over an hour in a pot on the stove, changing the water twice then baked them in the oven for about an hour and a half so that the meat was falling off the bone. No need for all that messing around with a steam oven.  You can steam them instead of simmering (no need to bring to boil, replace water and wash up another pot) and then either cook them in the combi with extra moisture if you want a thinner sauce or if you only have a steam oven, bake them covered in a conventional oven.  Only one dish to wash up and preparation time is less.

Ingredients:  Serves 4

1 kg beef short ribs (ask the butcher for the thick, meaty end)
2 tbsp olive oil
1 long green chilli, seeds removed, finely chopped
3 cloves garlic, finely chopped
large pinch sea salt
freshly ground white pepper
1 tsp ground cumin
1/2 tsp ground chilli powder
1 tsp ground coriander
1/2 tsp ground all-spice
400g tinned tomatoes, chopped
1-2 tbsp pickled jalapeño chillies, chopped
1 tbsp brown sugar
1 tbsp red wine vinegar
350ml chicken stock (I have reduced it, use more for a thinner sauce)
juice of 1 fresh lime
1 bunch coriander, leaves picked

Method

  1. Start this preparation a day ahead if possible.
  2. Place the ribs in the solid steamer tray.  Steam @ 95°C for one hour.
  3. Drain and set aside to cool.
  4. While they are cooking make the sauce:
  5. Heat the olive oil in a deep frypan that will fit into your oven or combi.
  6. Add the green chilli, garlic and spices and saute for 1 minute until fragrant.
  7. Now add all the other ingredients except the lime and coriander.
  8. Return the cooled ribs to the sauce and marinade overnight if possible.  Neil didn’t do this but it’s bound to give the ribs more flavour 🙂
  9. Next day cook in the combi oven on Combination mode 160°C + 30% steam, uncovered for 2 hours.  Stir and turn occasionally.  If you don’t have a combi then cook, covered in a conventional oven at 150°C.   I wanted a thick sauce that stuck to the ribs so I cooked mine, covered in a conventional oven for 3 hours.  They were delicious and the meat was falling off the bone.
  10. To serve stir in the lime juice and sprinkle with fresh coriander.

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Posted in: Combi Steamer, Main Courses, Mexican, Party Food, Steam Oven

3 Thoughts on “Mexican beef short-ribs”

  1. Rachel on July 7, 2015 at 4:53 pm said:

    Hi and thanks for all the wonderful recipes. I own a neff combi-steam oven and with this oven you can’t control the % of steam. I find I am often overcooking things… With this recipe do you think I should not use the combi-steam function for the second day? Any thoughts on how to get around the problem with this and any other recipes. Thanks

    Reply↓
    • Trudy on July 7, 2015 at 7:44 pm said:

      Hi Rachel
      For this recipe use a conventional oven for the second stage of cooking as I did. It was delicious with the thick sauce.
      I am not sure about the functions you have in the Neff. Have a look at Emily’s blog I stumbled upon steamandbake.com. She is the WA Home Economist for Neff so she could help you!
      Regards Trudy

      Reply↓
  2. Christopher on July 21, 2015 at 7:34 am said:

    These ribs were absolutely delicious. We will so be cooking these again. We indulged and followed these up with your Bread and Butter Pudding for dessert. We used pannatone and added the optional marmalade. A perfect winter-warmer dinner.

    Reply↓

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