Momo’s Braised Short Ribs
This week, we're bringing you a Sunday Supper recipe that's guaranteed to knock your socks off. Chef Garrett has whipped up a masterpiece: Momo's Michelada Braised Short Ribs, and let me tell you, it's a flavor explosion!
Imagine tender, fall-off-the-bone short ribs, infused with the zesty, tangy kick of our signature Momo's Michelada Mix. That's exactly what Chef Garrett delivers. He starts by searing perfectly seasoned short ribs (don't forget that Momo's Stupid Rim Salt!), then braises them in a symphony of beef broth, aromatic garlic, sweet onion, smoky chipotle peppers, and the bright citrus notes of fresh orange juice.
And the secret ingredient that ties it all together? Our very own Momo's Michelada Mix! It adds a unique depth and complexity, creating a rich, flavorful sauce that's simply irresistible.
Here's a quick rundown of the magic:
Tender Perfection: Slow-braised short ribs that melt in your mouth.
Flavor Fusion: The perfect balance of savory, spicy, and tangy.
Easy Elegance: A restaurant-quality dish you can make at home.
Chef Garrett recommends serving these delectable short ribs over a bed of fluffy white rice and hearty black beans, with a squeeze of fresh lime to brighten things up. He rated this recipe a solid 9/10, with a difficulty level of 5/10 – making it the perfect Sunday cooking project for both seasoned chefs and kitchen newbies.
Chef Garrett's Tip: He suggests giving the ribs an extra 30-45 minutes in the oven for ultimate tenderness, especially if you're working with a tighter schedule.
WHAT YOU NEED
¼ cup Momo’s Michelada mix
Momo’s Stupid Rim Salt
2-2.5 lbs of beef short ribs(8 ribs)
Salt & Pepper
2 cups beef broth
5 cloves of garlic
3 bay leaves
1 white onion
Chipotle peppers in adobo sauce 3.7 oz
2 oranges
For serving
White rice
Black beans
Lime wedges
HOW IT’S DONE
Spread out the beef ribs on a large baking sheet, pat dry then season with salt, pepper, and Momo’s stupid rim salt on all sides. Heat a Dutch oven or large skillet over medium-high heat. Add olive oil then sear the short ribs for about 45 seconds on each side. Do this in batches, once browned set aside.
While the beef ribs are searing, slice the white onion and mince the garlic. After removing the beef ribs add in the onions, cook for 2-3 minutes before adding the garlic. Add the canned chipotle peppers with the adobo sauce. Cook for 1-2 minutes.
Preheat the oven to 375 degrees. Add back in the beef ribs. Pour in 2 cups of beef broth, should cover about ¾ of the beef ribs. Toss in the bay leaves, juice the 2 oranges. Add in the Momo’s then toss an oven safe lid on and place it in the oven for 2 hours.
After 2 hours remove from the oven to check on tenderness, poke the beef ribs with a fork. If they fall apart take them out and serve them over a bowl of rice and beans. Squeeze a little lime juice and add a bit of the sauce then enjoy!
Rating: 9/10
Difficulty: 5/10
What I’d do next time:
I had a busy afternoon and got started on these braised short ribs a little too late. Next time I’ll let them bake for another 30-45 minutes to ensure they are fork tender.
We encourage you to give this recipe a try and share your culinary creations with us! Tag us in your photos and let us know what you think. We can't wait to see your Momo's Michelada Braised Short Rib masterpieces!
Happy cooking, and happy Sunday Supper!
Cheers,
The Momo's Michelada Mix Team.
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