Beef short ribs are simmered low and slow for hours in the most flavorful sauce until they are delectably fall off the bone tender. Trust me, this is the best birria ever! Mexican Food is one of our favorite cuisines. Those combinations of flavors are hard to beat. And one of their pinnacle dishes is Beef Birria. We’ve cooked it many times, and thought we had it mastered. That is, until we cooked it with short ribs…
Why this is the BEST Birria
The Short Ribs: Yep, your choice of meat does make a difference. While we love the basic chuck roast recipe, the bones from the short ribs add an extra layer of flavor to the broth, and the well marbled meat just melts in your mouth Diverse Chilies: The combination of ancho, guajillo, and Chiles de árbol ensures a rich depth of flavor. Each chili brings its own unique taste and heat level, making the sauce multidimensional. Blend of Spices: The variety of spices, from ground cumin to cinnamon, provide a warm and aromatic touch. They play a pivotal role in bringing out the traditional taste of birria. Versatility: The recipe offers flexibility. While it’s perfect as a stew, the same preparation can be adapted to make luscious birria tacos or birria ramen. This makes it suitable for everything from casual meals to special family Sunday Dinners.
Ingredient Notes
As with many traditional dishes, birria is a recipe that varies from household to household. We’ve experimented with it many times over the past few years, and feel we have our proportions perfected. You can find exact measurements in the recipe card. Here are the key ingredients:
Dried Chili Peppers – Chili peppers are the most integral part of this Mexican stew, and we find the best results come when mixing them. We recommend dried ancho chilis (mild with a sweet and fruity flavor), along with dried guajillo chilis (medium heat with earthy notes), and dried árbol chilis (hot and spicy). According to your heat tolerance, you can adjust the árbol chilis, or for a milder version, omit them all together. You can easily find these chilis in the Latin section of your grocery store. Seasonings and Spices – Oregano, ground cinnamon, ground cumin, coriander powder, thyme, ground clove powder, salt and pepper. Aromatics – Garlic and ginger. Veggies – Onions and fresh tomatoes. Other Flavor Enhancers – Apple cider vinegar and tomato paste. Beef Stock or Broth – Use a good quality packaged stock or broth. If making your own from concentrate, we recommend Better than Bouillon. Beef Short Ribs – What really takes this birria version to the next level. Birria is traditionally made with goat, but in recent years beef has become the most commonly used meat. And let me tell you, short ribs are the way to go.
How to Make Short Rib Birria
- Dry toast and rehydrate the chilis: Cut the stems off and make a slit along the side to open them and discard the seeds. Dry toast them in a hot pan for 1-2 minutes, until fragrant (don’t burn them, as they can turn bitter). Put them in a bowl, cover with hot water, and let sit for 20 minutes.
- Sauté the veggies: Heat 1 Tbsp oil in a dutch oven or other large pot. Sauté the onion, garlic and tomato until softened. Then transfer the veggies to the blender.
- Make birria sauce: In the blender, blend above veggie mixture along with rehydrated chilis, spices and herbs, apple cider vinegar, ginger, tomato paste, and 1 cup of beef stock. Blend it until the mixture in completely smooth.
- Prepare and sear the short ribs: Generously season short ribs with salt and pepper. Heat remaining 2 Tbsp oil in the same pot and brown the meat on all sides. Remove to a plate.
- Cook the stew: Add the Birria sauce into the pot, along with 4 cups of beef stock. Stir well, making sure to scrape up all the browned bits from the bottom of the pot. Add in short ribs. Cover and cook over low heat on the stovetop for 3 to 4 hours, or until the meat is completely tender. Keep an eye on the stew and stir it every 30 minutes or so. When the stew has finished cooking, taste and adjust for salt. Skim the fat off of the top into a bowl. Do not discard the fat if you are planning to make short rib birria tacos.
Can I Make this in a Slow Cooker?
Absolutely! Simply follow steps 1-4 in the stovetop directions, then transfer the short ribs, birria sauce and beef broth to your crockpot. Cover and cook on low for 7-8 hours, or on high for 4-5 hours.
Serving Suggestions
In the Mexican state of Jalisco, where it originated, birria is traditionally served as a soup or stew. Serve up a big bowl, garnish with cilantro and onions, give it a good squeeze of lime juice, and serve with warm corn tortillas. You can’t go wrong with short rib birria tacos. Check out our full Birria Tacos Recipe to learn all the techniques for perfecting these unique crispy tacos. A great fusion dish which has become popular in recent years is Birria Ramen. Stay tuned, that recipe is coming up next! Some other ways to use short rib birria meat is in burritos, quesadillas, bowl meals, or on nachos or pizza. Experiment with it, and let me know if you discover any other great uses!
Expert Tips
Quality Matters: Invest in high-quality, well marbled, short ribs from a reputable butcher. The meat is the star of the dish, and its quality will significantly influence the end result. Rehydrate Chilies Properly: Ensure the chilies are fully submerged in hot water during the rehydration process. This will make them plump and easier to blend, resulting in a smoother sauce. Browning is Key: Don’t rush the browning process for the short ribs. This step adds a depth of flavor to the dish, thanks to the Maillard reaction. Deglaze the Pot: After browning the ribs, use a bit of beef stock to scrape up all the browned bits from the bottom of the pot. These bits are packed with flavor! Skim the Fat: While the fat adds richness, skimming off the excess ensures the dish isn’t overly greasy. Remember to save some if you’re making tacos! Rest Before Serving: Once cooked, let the birria sit for about 15 minutes before serving. This allows the flavors to meld further and the meat to reabsorb some of the juices. Customize the Heat: Always taste your chilies, as their heat can vary. Adjust the quantity based on your preference and remember that the dish will become spicier as it cooks.
Storing and Reheating Leftovers
Short rib birria makes wonderful leftovers. The flavors just get better after a few days. After allowing the stew to cool to room temperature, transfer to an airtight container. Leftovers can be refrigerated for 3-4 days, or frozen for 2-3 months. If freezing, thaw overnight in the fridge the day before eating. Reheat the stew on stovetop over medium heat until warmed through. And if you’re making tacos with the leftovers, don’t forget to refrigerate/freeze the fat as well. So there you have it folks, the best beef birria recipe you’ll ever cook. We’ve cooked birria many times, many different ways, and this one tops them all. Make quesabirria, toss it with ramen, or just enjoy the stew as it is. Any way you serve it, birria is a culinary experience you don’t want to miss! Pin or bookmark this great recipe so you always know where to find it. And be sure to subscribe to GypsyPlate, we’re always cooking up new recipes for you.
Short Rib Birria, on our Gypsy Plate… enjoy!
More great authentic Mexican dishes:Caldo de PolloSopa de FideoMexican PicadilloStreet Style Chicken TacosAlbondigas SoupCaldo de ResCarne Picado
