Recipes » Beef »   Short Ribs Kabik

Ingredients

•  
• 1 ½ heads garlic, unpeeled
• 6 hot banana peppers aka Hungarian Wax
• 4 tablespoons vegetable oil
• 10 bone-in short ribs (each about 1/2 lb.), Flanken cross-cut , (Savenor’s or Dewars) (English cut is with the bone)
• Salt
• 2 15-ounce can tomatoes in juice (preferably the fire-roasted variety) Drain 1 can, keep the juice of the other
• 2 medium red onion, sliced ¼ inch thick
• 1 medium green pepper, stemmed, seeded and sliced ¼ inch thick
• 2 teaspoon black pepper, preferably freshly ground
• 2 teaspoon oregano, preferably Mexican
• 2 large branch fresh epizote, if available
• One half of a  x 3 ½-ounce package achiote seasoning (such as Yucateco, La Anita or Marín brand)
• 4 tablespoons vinegar
  
  For the salpicon garnish:
• 8 green onions, cut crosswise in ¼-inch pieces
• 2 habanera chile (or as much of it as you like), stemmed, seeded and thinly sliced
• The juice of 2 limes
   

Preparation

Dutch oven: roast the garlic cloves medium heat, turning from time to time, until soft and blackened in spots, 10 to 15 minutes. While the garlic is roasting, roast the chilies over an open flame or, turning regularly, until the blistered and blackened in spots. Let the garlic cool, peel and roughly chop. Cut a slit in the side of each chile.

Turn the oven on to 325 degrees. Set the Dutch oven over medium-high heat and film with the oil. Sprinkle the meat with salt, lay in the hot oil and sear all sides to a rich golden brown—this will take about 10 minutes. Transfer to a plate.

With the pot still over medium-high, pour in the tomatoes, the roasted garlic, red onion, green pepper, black pepper, oregano and epazote). Cook until thick, about 10 minutes. Mash the achiote paste & vinegar together until smooth. When the sauce has reduced, stir in the achiote mixture and enough water (usually about 2 cups) to bring the depth to about ¾ inch. Taste and salt, usually about 1 teaspoon. Nestle the meat and whole roasted chiles into the sauce, cover the pot and bake in the middle of the oven. Cook until the meat is nearly falling apart, about 2 hours.

Mix the chopped green onion & the habanero. Add lime juice and season with salt.

Transfer the ribs and solids to deep serving bowl .Reduce the liquid on stovetop untill thickened. Taste and season with more salt if  necessary. Sppon off fat, or Leave broth overnight in fridge; remove fat layer, add back to the ribs. Serve with the salpicon .