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TEQUILA AND LIME SHORT RIBS
TEQUILA AND LIME SHORT RIBS
TEQUILA AND LIME SHORT RIBS
TEQUILA AND LIME SHORT RIBS

TEQUILA AND LIME SHORT RIBS

Yield
10 portions
Ingredients: Measure:
Lime juice, fresh
1 cup
Orange juice, fresh
2/3 cup
Yellow onions, peeled, chopped
4 cups
Honey
1/2 cup
Garlic, peeled, minced
4 tbsp
Salt
4 tsp
Black pepper, ground
1-1/2 tsp
Beef short ribs
6 lbs
Red bell peppers, cored, julienned
2 quarts
Yellow onion, peeled, julienned
2 quarts
Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
2 (28 oz) cans
Tequila, gold
1-1/3 cups
Garlic cloves, peeled, sliced
3 tbsp
Sugar
4 tsp

Directions

  1. Preheat oven to 350°F.

  2. In a large hotel pan, combine lime juice, orange juice, chopped onions, honey, garlic, salt and pepper. Mix thoroughly and add ribs to the pan, rotating in mixture to coat each rib. Cover and refrigerate for 24 hours, stirring occasionally to redistribute the marinade.

  3. Strain marinade from the ribs; reserve. Pat the ribs dry with paper towels. On a 400°F flat top or in a hot skillet, sear the ribs on all sides until they are browned. Transfer to a 6-quart braising pan.

  4. To the braising pan, add the bell pepper, onion, Ro*Tel Diced Tomatoes & Green Chilies, tequila, garlic, sugar and the reserved marinade; stir to combine. Cover the pan tightly with foil. Bake for 2½-4 hours or until the ribs are fork tender.

  5. Strain the braising liquid; transfer to a saucepan. Cook over high heat for 15 minutes or until the braising liquid is reduced by half.

  6. Serving Suggestion
    Place ribs and cooked pepper mixture on a bed of rice and black beans; top with a ladle of the reduced braising liquid, sliced avocado, a dollop of sour cream and a pinch of cilantro.

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