Beef Short Ribs in Ancho-molasses Sauce


The key to this recipe is to start the ribs in a pan; turning them in the melted tallow fat will crisp them up. It’s like frying and smoking them at the same time. Let them get well-done before you add the hot braising liquid.

What you will need

4 Tbs. sea salt

3 Tbs. pure powdered chile of your choice

2 Tbs. dried granulated garlic

2 Tbs. coarsely ground black pepper

1 Tbs. ground thyme

1 tsp. ground coriander

1 tsp. ground cumin

6 beef short ribs (square cut, around 3 lbs.)

2 ancho chiles, stemmed and seeded

12-oz. can root beer (sweetened with cane sugar)

1 tablespoon vegetable oil

1/2 onion, chopped

3 cloves garlic, chopped

1 cup molasses

12 warm flour tortillas

Sliced onions

Cilantro leaves

2 cups refried beans


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