Fast-Braised Flanken Short Ribs en Adobo de Guajillo y Naranja

Instructions

1. 1

   Pat 2 lbs flanken-style beef short ribs thoroughly dry with paper towels (moisture is the enemy of a golden crust!) and season both sides evenly with 1 tsp kosher salt and 1/2 tsp freshly cracked black pepper.

   4 min

   Tip: Flanken cut is our weeknight shortcut: because they are cut thinly across the bone, they braise tender in a fraction of the time needed for thick English short ribs.

2. 2

   Heat 1 tbsp avocado oil in a large deep skillet or Dutch oven over medium-high heat until shimmering. Add the 4 guajillo chiles pressed flat with tongs for just 20 to 30 seconds per side until fragrant and lightly blistered, but not blackened, then transfer them immediately to a blender jar.

   2 min

   Tip: Do not walk away here! Burnt dried chiles turn bitter instantly; you just want them to puff and wake up.

3. 3

   In the same hot pan, work in two quick batches to sear the seasoned 2 lbs flanken-style beef short ribs for 2 to 3 minutes per side until deeply browned and caramelized. Transfer the seared ribs to a plate and set aside.

   7 min

   Tip: Don't crowd the pan, or the ribs will steam instead of searing. That brown fond stuck to the bottom is pure braising gold.

4. 4

   While the ribs are searing on batch two, toss 1/2 medium yellow onion, 4 garlic cloves, 1 chipotle chile in adobo, 1/2 cup fresh orange juice, 1 cup low-sodium beef broth, 1 tbsp tomato paste, 1/2 tsp dried Mexican oregano, 1/4 tsp ground cumin, and remaining 1/2 tsp kosher salt into the blender with the toasted guajillos. Blend on high until velvety smooth.

   3 min

   Tip: If your blender isn't super high-powered, you can strain the adobo through a mesh sieve, but honestly? On a Tuesday night, we just blend it for an extra 45 seconds and keep moving.

5. 5

   Pour the blended adobo straight into the hot skillet, scraping up all the savory browned bits from the bottom with a wooden spoon as the sauce sizzles and tightens.

   2 min

   Tip: Let the sauce simmer vigorously for 60 seconds so the tomato paste and aromatics fry slightly in the rendered beef fat.

6. 6

   Nestle the seared 2 lbs flanken-style beef short ribs and any resting juices back into the bubbling sauce. Turn the heat down to low, cover tightly with a lid, and let it fast-braise at a gentle simmer until the meat is succulent and pulling away from the tiny cross-cut bones, about 22 minutes.

   22 min

   Tip: Check at the 12-minute mark just to ensure your simmer is gentle and not scorching at the bottom; drop heat if needed.

7. 7

   While the ribs finish braising, slice 4 radishes, get 1/3 cup pickled red onions ready, chop 1/4 cup fresh cilantro, and warm 8 corn tortillas directly on a comal or dry cast-iron skillet until soft and pliable.

   8 min

   Tip: Keep the tortillas stacked inside a clean kitchen towel so they stay steamy and soft.

8. 8

   Remove the lid from the skillet. Stir in 1 tbsp fresh lime juice right into the sauce, spooning the glossy adobo generously over each rib. Taste it—then decide if you need a tiny splash more lime or a pinch of salt to wake it up.

   2 min

   Tip: That hit of fresh lime at the very end cuts right through the rich beef fat. We call this the finishing move!

9. 9

   Transfer the braised ribs to a platter (or serve right out of the skillet), ladling the rich adobo sauce over the top. Scatter with 4 radishes (thinly sliced), 1/3 cup pickled red onions, and 1/4 cup fresh cilantro. Serve immediately with 8 corn tortillas (warmed) and lime wedges.

   2 min

   Tip: Tear the meat right off the bone with your fingers, roll it into a warm tortilla with sauce and crunchy toppings, and enjoy dinner.