# Short Rib Birria - Made In

Straight from the heart of Jalisco, this Short Rib Birria from Miami-based Chef Victor Muñoz 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.

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URL: https://madeincookware.com/recipes/short-rib-birria