Tex Mex Short Ribs
These tender, juicy short ribs are a perfect tex mex dinner.
Servings 6 servings
Ingredients
- 3 1/2 lbs of beef short ribs
- 1 tbsp lime juice
- 2 tbs canola oil or your favorite vegetable oil
- 1 medium red onion diced
- 14.5 oz garlic & herb canned tomatoes
- 2 tbsp tomato paste
- 2 tbsp worcestershire sauce
- 3 tsp Tony Chachere Creole Seasoning
- 1 1/2 tsp kosher salt
- 2 tsp onion powder
- 1 1/2 tsp ground cumin
- 1 tsp coarse black pepper
- 2 tsp regular paprika
- 1 large jalapeño diced
- 10 cloves garlic
- 12 ounce beer
- 1 3/4 cup beef broth
- 1/4 of a bunch of cilantro chopped
For garnishing use fresh lime slices
- cilantro, and sliced cherry tomatoes.
Instructions
- Place the short ribs into a large bowl or pot.
- Drizzle the lime juice, and vegetable oil all over the beef short ribs.
- Next sprinkle on the onion powder, creole seasoning, cumin, kosher salt, and coarse black pepper.
- Massage the seasonings into the meat until everything is nicely coated, then set to the side.
- Grab another mixing bowl and combine the tomato paste, worcestershire sauce, beef broth, beer, and tomatoes. Mix until well combined.
- Now toss the beef short ribs into the Instant Pot, along with the diced red onions, cilantro, diced jalapenos, and garlic.
- Pour in the beef/ broth mixture.
- Carefully close the Instant Pot (Please make sure it's closed!!).
- Use the meat settings, and cook for 1 hour and 20 minutes.
- Let cool.
- Remove ribs, and etc from the Instant Pot.
- Garnish with fresh onions, cilantro, and sliced tomatoes.
- Serve and enjoy with rice, potatoes, or cornbread!