Jalapeno and Beer Baked Short Ribs
Indulge in the bold and decadent flavors of Jalapeno and Beer Baked Short Ribs, a slow-cooked masterpiece perfect for hearty dinners or special occasions. Featuring fall-off-the-bone beef short ribs simmered in a rich, savory broth infused with dark beer, smoky paprika, aromatic cumin, and a kick of fresh jalapenos, this dish is a celebration of robust flavors. Searing the ribs before baking locks in their juiciness, while the slow oven cooking creates a melt-in-your-mouth texture. Served with a vibrant garnish of fresh cilantro and paired with sides like creamy mashed potatoes or crusty bread to soak up the spicy, beer-enhanced sauce, this recipe will transform your dinner table into a gourmet experience. Perfect for meat lovers and fans of bold, comforting dishes!
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Recipe Information
Ingredients
- 4 pounds beef short ribs
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 4 cloves garlic cloves, minced
- 2 medium jalapenos, sliced
- 2 tablespoons tomato paste
- 12 ounces beer (preferably dark)
- 2 cups beef or chicken broth
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 2 leaves bay leaves
- 2 tablespoons fresh cilantro, chopped (for garnish)
Instructions
Preheat your oven to 325°F (165°C).
Pat the short ribs dry with paper towels and season all sides with salt and black pepper.
Heat olive oil in a large oven-safe Dutch oven over medium-high heat.
Sear the short ribs on all sides for 2-3 minutes per side until browned. Work in batches if necessary. Remove the short ribs and set aside.
Reduce the heat to medium and add the chopped onion, cooking until softened, about 5 minutes.
Stir in the minced garlic and sliced jalapenos, cooking for another 1-2 minutes until fragrant.
Add the tomato paste and cook, stirring, for 1 minute until it deepens in color.
Pour in the beer, scraping up any browned bits from the bottom of the pan.
Stir in the beef or chicken broth, smoked paprika, ground cumin, and bay leaves.
Return the short ribs to the pot, making sure they are mostly submerged in the liquid.
Bring the mixture to a simmer, then cover with a lid and transfer the Dutch oven to the preheated oven.
Bake for 2.5-3 hours, or until the short ribs are tender and the meat easily pulls away from the bone.
Carefully remove the Dutch oven from the oven and discard the bay leaves.
Serve the short ribs with their sauce, garnished with fresh chopped cilantro. Pair with mashed potatoes, rice, or crusty bread to soak up the rich sauce.
Nutrition Facts
Calories |
5150 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 286.2 g | 367% | |
| Saturated Fat | 104.7 g | 524% | |
| Polyunsaturated Fat | 12.8 g | ||
| Cholesterol | 1216 mg | 405% | |
| Sodium | 18412 mg | 801% | |
| Total Carbohydrate | 264.0 g | 96% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 190.6 g | ||
| Protein | 340.2 g | 680% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 565 mg | 43% | |
| Iron | 29.2 mg | 162% | |
| Potassium | 6361 mg | 135% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
