Jalapeno Short Ribs | The Jewish Week | Food & Wine

Jalapeno Short Ribs

Jalapeno Short Ribs

Jalapeno Short Ribs (Daniella Silver)

6-8 servings

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Spice Rub:

1/4 cup brown sugar, lightly packed

1 teaspoon chili flakes (or to taste)

2 teaspoon kosher salt (or to taste)

1 teaspoon black pepper

3 tablespoons sweet paprika

1 tablespoon onion powder


8 beef short ribs (flanken) (about 6 pounds/2.7 kilograms)

2 cups tomato sauce

1/3 cup brown sugar, lightly packed

1/4 cup lemon juice (preferably fresh)

1 teaspoon dried basil

2-3 jalapeno peppers, finely chopped (remove seeds for less heat)

  1. Spice rub: in a medium bowl, combine ingredients for spice rub; mix well.
  2. Coat a large roasting pan with non-stick cooking spray.
  3. Arrange short ribs in a single layer in prepared roasting pan. Season ribs on all sides with spice rub. Let stand for 20-30 minutes.
  4. Preheat oven to 400 F. roast, uncovered, for 30 minutes. Drain and discard fat. Reduce oven temperature to 325F.
  5. In a medium bowl, combine tomato sauce, brown sugar, lemon juice, basil, and jalapenos. Mix well. Pour over, around, and under meat.
  6. Cover pan tightly with foil and cook for 3 hours, until fork-tender. Baste occasionally.

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