Short Ribs

Short ribs on the menu for dinner tonight, tequila and pineapple flavor, mmm. It’s a two day process, but so worth the wait.

Beef Short Ribs


  • 2# beef short ribs
  • kosher salt and ground black pepper
  • 1–2 T oil, for frying–rice bran works well
  • 28 oz canned whole tomatoes
  • 7 oz canned pineapple chunks, with juice
  • 1/4 c tequila (use the cheap stuff, save the good stuff for drinks)
  • 1 julienned onion
  • 6 crushed garlic cloves
  • fresh parsley (optional, it’s for the second day, mince just before using for best results)
  • smoked salt (hickory works great)


Day One

  1. season ribs with salt and pepper
  2. heat 1T oil in large oven proof pan
  3. brown ribs, in small batches, on all sides. add more oil if needed, set aside
  4. add onions to the pan, cook until just beginning to caramelize
  5. add tomatoes, pineapple, and tequila. cook 10 minutes
  6. add ribs, cover, place in oven. braise 3-4 hours or until tender
  7. remove from heat and cool, DO NOT REMOVE THE LID, refrigerate overnight

Day Two

  1. carefully defat and remove ribs (make sure you get all the meat) from the sauce, set aside
  2. reheat sauce until you can easily remove tomatoes and pineapple pieces from the liquid, puree tomatoes and pineapple. Remove sauce from heat, strain all of the sauce through a strainer, pushing sauce through with a ladle or large spoon. Discard any pieces of bone.
  3. Return sauce to pan, reduce slightly, adjust seasonings if necessary
  4. Add ribs and smoked salt to sauce, cover, and allow to come to a boil. Reduce heat and simmer 30 minutes
  5. serve over roasted yams, or sweet potatoes, and garnish with finely minced parsley


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