Get ready to elevate your dinner game with the most mouthwatering, fall-apart tender short ribs you've ever experienced! This Drunken Short Ribs recipe is not just a meal, it's a culinary adventure that combines rich, wine-braised beef with a zesty, refreshing chili lime slaw that will transport your senses to flavor paradise. Imagine meat so tender it practically melts in your mouth, perfectly complemented by a bright, tangy slaw that adds a spectacular crunch and kick to every single bite.
Prep Time: 20 mins
Cook Time: 3 hrs
Total Time: 3 hrs 20 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 3 lbs beef short ribs
- 1 cup red wine
- 1 cup beef broth
- 2 tbsp chili powder
- 1 tbsp cumin
- 1/2 cup lime juice
- 1/4 cup sugar
- 1/2 head cabbage, shredded
- 1 carrot, grated
- Salt and pepper to taste
Instructions
- Preheat the oven to 325°F (165°C). Pat the short ribs dry with paper towels and season generously with salt, pepper, chili powder, and cumin on all sides.
- Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the short ribs on all sides until a deep golden-brown crust forms, about 3-4 minutes per side. Remove ribs and set aside.
- In the same pot, deglaze with red wine, scraping up all the browned bits from the bottom. Add beef broth and return short ribs to the pot.
- Cover the pot with a tight-fitting lid and transfer to the preheated oven. Braise the short ribs for
- 5 to 3 hours, or until the meat is extremely tender and nearly falling off the bone.
- While ribs are braising, prepare the tomato chili lime slaw. In a large bowl, combine shredded cabbage and grated carrot.
- Make the slaw dressing by whisking together lime juice, sugar, salt, and pepper until sugar dissolves. Pour over the cabbage mixture and toss well. Refrigerate to let flavors meld.
- Once ribs are done, remove from oven and let rest for 10 minutes. Shred the meat using two forks, discarding any excess fat.
- Serve the shredded short ribs hot, topped with the chilled tomato chili lime slaw. Garnish with additional lime wedges if desired.
Tips
- Pat the short ribs completely dry before seasoning to ensure a perfect golden-brown sear that locks in incredible flavor.
- Don't rush the braising process - low and slow is the secret to achieving melt-in-your-mouth tender meat.
- Use a Dutch oven or heavy-bottomed pot with a tight-fitting lid to maintain moisture during the long cooking process.
- Let the slaw sit in the refrigerator for at least 30 minutes before serving to allow the flavors to fully develop and meld together.
- For an extra flavor boost, consider using a robust red wine like Cabernet Sauvignon or Merlot in your braising liquid.
- If you want to make this dish ahead of time, the short ribs actually taste even better the next day after the flavors have had time to intensify.
Nutrition Facts
Calories: 600kcal
Carbohydrates: g
Protein: g
Fat: 40g
Saturated Fat: g
Cholesterol: mg
