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Slow cooked short rib tex mex style 

  • 1 kg short ribs with bone in 

  • 1 onion diced 

  • 4 cloves garlic chopped 

  • 3 jalapeño chilli chopped 

  • 1 birds eye chilli chopped 

  • 1 tablespoon ground cumin 

  • 1 teaspoon ground cinnamon

  • I tin chopped tomatoes 

  • 300ml chicken stock 

  • cajun spice mix 

  • I tin of black beans rinsed 

heat your oven to 220 celsius, rub the short rib generously in cajun spice, then roast them for about 30 mins to give them some colour, cook the onion in olive with a pinch of salt for 5min, add the garlic, chilli and cook for a further 3 mins, add the spices and chopped tomatoes and stock, then put the semi roasted ribs and all the cooking liquid you have just made into a roasting tray and back into the oven @140 covered with first cooking paper and then 3 layers of tin foil for 3 hours, after the 3 hours remove the foil and paper, add the black beans and stir them in the bone should almost be coming away from the meat at this stage, give it a further hour in the oven uncovered, remove and let to sit for 30 mins before serving, rice and tortilla heated in a hot pan so they puff up and are a bit scorched, sour cream to dull the chilli, comfort food at its best 

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