Mexican Beef Short Ribs - cooking recipe

Ingredients

1/4 None head cabbage, thinly sliced
1 bunch baby radishes, thinly sliced
1/2 cup small cilantro sprigs
2 tbsp lime juice
None None FOR THE MEXICAN BEEF SHORT RIBS
2 tbsp olive oil
2 None long green chili peppers, seeded and finely chopped
3 cloves garlic, finely chopped
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground allspice
2 1/4 lbs beef short ribs on the bone, cut into sections
3 cups chicken stock
1 can (15 oz) diced tomatoes
1 tbsp brown sugar
1 tbsp red wine vinegar
1 tbsp lime juice, plus wedges, to serve

Preparation

For the slaw, combine all ingredients in a bowl. Season to taste. Refrigerate until ready to serve.
For the short ribs, heat oil in a large, heavy-bottomed saucepan on medium heat. Saute chili pepper, garlic and spices for 1 min or until fragrant.
Add short ribs, stock and tomato. Bring to a boil. Reduce heat to low; simmer, covered, for 1 hour.
Preheat the oven to 350\u00b0F. Using tongs, transfer ribs to a large baking pan.
Add sugar and vinegar to tomato mixture in saucepan. Bring to a boil on high heat. Cook for 10-15 mins or until reduced by two-thirds. Pour over ribs.
Bake ribs for 25-30 mins, turning halfway, until meat is very tender and lightly caramelized. Drain off excess fat.
If desired, separate meat from bones, and return to sauce. Stir in lime juice. Serve with slaw and lime wedges.