BEEF RIBS IN SALSA | Mexican Red Rice Recipe | Stewed Beef Ribs in Salsa

beef broth

🥗Healthier: homemade broth

💰Cheaper: water + bouillon cubes

Homemade broth is lower in sodium and richer in flavor.

jalapeños

🥗Healthier: bell peppers

💰Cheaper: banana peppers

Bell peppers provide a milder flavor and are often cheaper.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

beef ribs

🥗Healthier: pork ribs

💰Cheaper: chicken thighs

Chicken thighs are more affordable and still provide rich flavor.

Cut beef ribs in half to make them more manageable.

Season beef ribs with half teaspoon garlic powder, half teaspoon seasoned salt, one teaspoon onion salt blend, and cracked black pepper; mix with clean hands.

Prepare salsa with one medium to large tomato, two tomatillos, three cloves of garlic, and one jalapeno.

Add two cups of water and flavor with a little beef bouillon powder and chicken tomato flavored bouillon powder; season to taste.

Preheat a pan over medium high heat and add a quarter cup of oil.

Brown the beef ribs in the hot oil until seared and browned well.

Lower the heat to medium and add half a small onion cut into rings; sauté until softened.

Add two small bay leaves to the pan.

Pour in the prepared salsa and scrape the bottom of the pan to pick up flavor.

Taste the salsa and add a pinch of salt; bring to a simmer.

Add the beef ribs to the simmering salsa.

Add epazote or cilantro for flavor; cover and lower the heat to simmer for 25-30 minutes until ribs are tender.

While the beef ribs are stewing, prepare rice by blending two tomatoes, two cloves of garlic, and one and a quarter cups of water; add one tablespoon of chicken bouillon powder and blend until smooth.

Toast one cup of rinsed medium grain rice over medium heat for 5-10 minutes, adding the other half of the sliced onion.

Add half teaspoon garlic powder, quarter teaspoon ground cumin, and quarter teaspoon onion powder to the rice and sauté until aromatic.

Pour in the tomato chicken broth mixture and season with salt and pepper; cover and simmer for 18-20 minutes without lifting the lid.

After 18-20 minutes, turn off the heat and let the rice sit covered for 10 minutes.

Plate the rice and add tender beef ribs with the broth; serve with fresh corn tortillas.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary