Slow-Braised Guajillo Short Ribs

The fruity tones and mild heat of HERDEZ® Red Guajillo Chile Mexican Cooking Sauce pair perfectly with red wine in the slow cooker to infuse short ribs with an authentic flavor. Plus, this hands-off recipe is ideal for an easy weeknight meal.

Ingredients:

• 1/2 cup

  all-purpose flour

• Salt and freshly ground pepper 

• 4 (8-ounce)

  beef short ribs

• 2 tablespoons

  vegetable or canola oil

• 1

  yellow onion, diced

• 1

  1 carrot, peeled and diced

• 1 cup

  dry red wine

• 2 cups

  beef stock

• 1 (12-ounce) jar

  HERDEZ^® Red Guajillo Chile Mexican Cooking Sauce

• 1

  cinnamon stick

• 1 (1-ounce)

  wedge Mexican chocolate

Print Recipe

Serves 4

 

Directions:

1. Place flour in mixing bowl and season generously with salt and pepper.  Dust each short rib with flour and shake off any excess. 

2. In large sauté pan, heat oil over high heat until shimmering.  Add short ribs and cook all sides until meat is browned all over.

3. Remove meat from sauté pan and place in slow cooker.  Place sauté pan back on stove over medium heat and add onion, carrot and celery to pan.  Sauté 3 minutes, stirring often.  Add red wine and scrape up any browned bits from bottom of pan. 

4. Pour pan sauce over seared ribs in slow cooker and add beef broth, HERDEZ^® Red Guajillo Chile Mexican Cooking Sauce, cinnamon stick and Mexican chocolate.  Stir mixture to combine, then cover with lid.  Cook on HIGH 5 hours or on LOW 9 hours or until meat is tender and falling off bone.