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A piece of braised meat topped with pickled red onions, sprinkled with sesame seeds and herbs, sits in a pool of rich, reddish-brown sauce on a white plate.

Braised Short Rib with Salsa Macha

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Deeply savory and fall-apart tender, these braised short ribs get a spicy-sweet kick from the Salsa Macha and nutty sesame garnish. This recipe slow-builds flavor through aromatics, dry brining, and a rich guajillo-infused braise. It’s the ultimate cold-weather comfort.
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Prep Time 40 minutes
Cook Time 3 hours 4 minutes
Dry Brine 2 days 12 hours
Total Time 2 days 15 hours 44 minutes
Servings: 4
Course: Dinner, Main Course
Cuisine: Comfort Food, Latin
Calories: 1403
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 lbs Short ribs bone-in
  • Kosher salt to taste
  • Black pepper to taste
  • 1 tablespoon Beef tallow
  • 1 Onion diced
  • 2 Carrots diced
  • 1 stalk Celery diced
  • 4 sprigs Thyme
  • 2 Bay leaves
  • 1 handful Parsley stems and leaves
  • 1 Guajillo chili
  • 2 cups Beef stock
  • 1 tablespoon Veal demi-glace
  • 2 tablespoon Roland Foods Salsa Macha
  • Pickled onions for garnish
  • 1 tablespoon Sesame seeds

Equipment

  • Dutch oven
  • Chefs knife
  • Strainer
  • Tongs
  • Baking sheet with rack

Method
 

Dry Brine the Ribs
  1. Season short ribs generously with kosher salt. Place on baking sheet with rack and refrigerate uncovered for 2–3 days.
Prep & Sear
  1. One hour before cooking, bring ribs to room temperature. Preheat oven to 325°F.
  2. Heat beef tallow in Dutch oven over medium heat. Sear ribs on all sides until deep golden. Remove and season with black pepper.
Sauté & Braise
  1. In same Dutch oven, sauté diced onions until translucent. Add carrots and cook until caramelized. Stir in celery and cook until softened.
  2. Return short ribs to pot. Add beef stock to cover most of the ribs. Stir in thyme, bay leaves, parsley, guajillo chili, and veal demi-glace.
  3. Cover and transfer to oven. Braise 2–3 hours until meat is fork-tender.
Reduce the Sauce
  1. Remove short ribs and set aside. Strain braising liquid and return to pot. Stir in salsa macha and simmer until thickened.

Nutrition

Calories: 1403kcalCarbohydrates: 34gProtein: 141gFat: 76gSaturated Fat: 30gPolyunsaturated Fat: 6gMonounsaturated Fat: 32gCholesterol: 391mgSodium: 1481mgPotassium: 3949mgFiber: 7gSugar: 15gVitamin A: 21351IUVitamin C: 17mgCalcium: 183mgIron: 17mg

Notes

Storage: This braise keeps beautifully, store the short ribs and sauce together in an airtight container in the fridge for up to 4 days, the flavor actually improves overnight. It also freezes well for up to 3 months. Reheat gently on the stovetop or in a low oven, covered, until warmed through, then finish with fresh salsa macha and sesame since the garnish is best added at serving.

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