Our Short Ribs recipe takes less than an hour to prep before you can get to braising this delicious dish. The combination of ancho, maple, and orange adds a unique flavor to our already tasty short ribs.

I would eat this over plain white rice, cilantro, limes, and fine dice onions. You could do yourself well by buying a couple cans of black beans and adding 1 bottle beer, 1 chopped onion, 2 cloves chopped garlic, and simmering till soft.

Traditionally, this would also be served with corn tortillas. Do it right and get some. You can heat them up in a pan or in a damp towel in the microwave for a couple seconds.

If you don’t eat it all in one feeding, have cold braised beef sandwiches with horseradish sour cream for lunch. Last but not least: put bones, 1 carrot, 1/2 onion, 2cloves garlic, and 1 stalk celery in a gallon of water. Reduce by half and you have stock. Freeze in a freezer bag.


  • 4 dried ancho chilis (seeded)
  • 1 medium onion, quartered
  • 4 cloves garlic
  • 1tbsp fresh lime juice
  • 1 cup maple syrup
  • 1tbsp kosher or sea salt
  • 5-6lbs short ribs
  • 1tbsp black pepper
  • 1/2 cup orange juice
  • 1tsp dried cumin
  • 1tsp oregano, Mexican is the best


  • Preheat oven to 350˚F
  • Soak ancho chili in hot water till softish maybe 20 minutes. Drain. If soaking liquid is bitter, toss it. If not, we’ll use it for braising.
  • Puree chilies, maple syrup, garlic, lime juice and 1 tbsp salt.
  • Season ribs with cumin, salt and pepper. We season pretty aggressively here.
  • Heat a couple of tbsp oil in a cast iron skillet over medium high until hot but not smoking.
  • Brown ribs all over in a couple of batches.
  • Turn skillet down to medium. Transfer to a roasting pan. You want a pan just big enough to hold them.
  • Add your chili maple mixture to the hot skillet, be careful it will hiss and splatter some.
  • Add oregano, chili liquid or water or cerveza and orange juice. Let bubble for about ten minutes. This liquid is now pretty fantastic.
  • Check for salt and pepper. Pour over ribs and cover pan with foil.
  • Braise for 3 to 3 ½ hours.
View All