Short Rib Birria
Straight from the heart of Jalisco, this Short Rib Birria brings the heat, the depth, and the undeniable flavor punch.
Birria isn’t just food, it’s my heritage. Growing up in Guadalajara, my abuelita’s kitchen was filled with the rich aromas of slow-braised meats, toasted chiles, and warm spices, bringing family and neighbors together over every meal. She taught me that great food isn’t rushed. It’s crafted with patience, passion, and respect. Now, as a chef, I bring that same tradition into modern kitchens, creating bold, unforgettable flavors with the right tools. This Short Rib Birria delivers deep, smoky richness and fall-apart tenderness straight to your table. Because when you cook with Corazon and the right cookware you’re not just making a meal, you’re making unforgettable memories.
This Short Rib Birria brings the heat, the depth, and the undeniable flavor punch. Whether you're dunking crispy tacos or just ladling over rice, one bite will take you straight to the heart of Jalisco.
Notes on ingredients:
- Chiles: If you prefer a milder flavor, reduce the Chile de Árbol or skip them entirely.
- Beef Stock: Use homemade for the best flavor, but store-bought works well.
- Bone Marrow: Adds an extra layer of richness but can be omitted.
- Short Ribs: Bone-in is key for deep, meaty flavor.
Short Rib Birria
Straight from the heart of Jalisco, this Short Rib Birria brings the heat, the depth, and the undeniable flavor punch.
Victor Muñoz
- For the Chile Sauce:
- For the Short Ribs:
- For Serving:
- 1.
To roast the poblano chile, turn a gas burner to high and place the chile directly over the flame. Roast, turning as needed, until the skin is blackened and blistered, about 2 minutes per side. If you don’t have a gas stove, you can roast the poblano using a broiler or a grill. Transfer to a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel off and discard the charred skin, remove the seeds, and roughly chop.
- 2.
To toast the chiles, heat a large Carbon Steel Frying Pan over medium. Toast the guajillo, ancho, pasilla, and árbol chiles in batches, pressing them flat with a Spatula for about 15 seconds per side, until fragrant. Transfer to a bowl and cover with 2 cups hot water to soften, about 10 minutes.
- 3.
To blend the sauce, add chopped poblano, softened dried chiles (with their soaking liquid), tomatoes, vinegar, sesame seeds, smoked paprika, allspice, black pepper, cloves, and ginger to the pitcher of a blender. Blend until smooth, scraping the sides as needed.
- 4.
If using the optional marrow bones, preheat the oven to 450F. Line a Sheet Pan with foil and place the bones on top, with marrow facing up. Roast until the marrow is hot and bubbly, about 15 minutes. Set aside.
- 5.
Preheat oven to 300F. Season short ribs generously with kosher salt. Heat oil in a large Dutch Oven over medium-high. Sear the short ribs in batches until deeply browned on all sides, 2–3 minutes per side. Remove and set aside. In the same Dutch Oven, add sliced onions and sauté until golden brown, about 5 minutes. Add garlic and stir for 30 seconds until fragrant.
- 6.
To braise the meat, return short ribs to the Dutch Oven and carefully pour the blended sauce over top. Add the cinnamon stick, bay leaf, and enough beef stock to fully submerge the meat. Cover and braise in the oven until the meat is fall-apart tender, 4–5 hours. Skim about half of the fat from the braising liquid.
- 7.
To serve, remove the short ribs from the Dutch Oven, shred the meat, and return it to the consommé. Serve with warm tortillas, cilantro, onions, and lime wedges. For crispy birria tacos, dip tortillas in the consommé, crisp them on both sides on a Carbon Steel Griddle, fill with birria, and serve with the garnishes and strained consommé for dipping.
