Island Braised Short Ribs Recipe

Name: Island Braised Short Ribs
Prep time: 30 min
Cook time: 215 min
Total time: 245 min
Yield: Serves 1 or more
Ingredients: 3 pounds bone-in beef short ribs; Salt, to taste; Freshly ground black pepper, to taste; 2 tablespoons olive oil; 2 cups sliced leeks; 2 cups plus 3 tablespoons mango nectar; 1/4 cup tequila; 1 cup beef broth; 2 chipotle peppers in adobo sauce, finely chopped; 2 tablespoons chopped scallions

Indulge in these tender, fall-off-the-bone Island Braised Short Ribs! Marinated in a vibrant blend of sweet mango, smoky chipotle peppers, and zesty tequila, these slow-braised ribs are a taste of paradise. Prepared the day before for maximum flavor development, they're the perfect show-stopping centerpiece for your next gathering. Get ready for a flavor explosion!

Prep Time 30 mins

Cook Time 215 mins

Calories 768.9 kcal

Protein 55g

Rating 5.0 (3 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Island Braised Short Ribs

3 pounds bone-in beef short ribs
Salt, to taste
Freshly ground black pepper, to taste
2 tablespoons olive oil
2 cups sliced leeks
2 cups plus 3 tablespoons mango nectar
1/4 cup tequila
1 cup beef broth
2 chipotle peppers in adobo sauce, finely chopped
2 tablespoons chopped scallions

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How to Make Island Braised Short Ribs

Preheat oven to 325°F (160°C).
Season 3 lbs bone-in short ribs generously with salt and pepper.
Heat 2 tablespoons of olive oil in a large nonstick skillet over medium-high heat.
Working in batches, brown the short ribs on all sides, about 7-10 minutes per batch. Set aside.
Transfer the browned short ribs to a large, deep ovenproof pot.
Drain off excess fat from the skillet, leaving about 1 tablespoon of oil. Heat over medium-high heat.
Add 2 cups sliced leeks and sauté until softened and lightly browned, about 8 minutes.
Add 2 cups mango nectar, 1/4 cup tequila, 1 cup beef broth, and 2 chipotle peppers in adobo sauce (finely chopped).
Bring to a simmer for 1 minute.
Pour the sauce over the short ribs in the ovenproof pot.
Cover the pot tightly and bake in the preheated oven for 3 hours, or until the ribs are incredibly tender. Turn the ribs over every 45 minutes.
Remove the pot from the oven and let the ribs cool in the sauce, uncovered, for 30 minutes.
Remove the ribs from the sauce and refrigerate, covered, overnight.
To serve, skim off excess fat from the sauce.
Add 3 tablespoons more mango nectar and return the ribs to the sauce.
Reheat over medium heat for 20 minutes, or until heated through.
Garnish with 2 tablespoons chopped scallions before serving.