Mojo Beef Short Ribs

Fontignac Mojo-Beef-Short-Ribs  

Mojo beef short ribs with yuca frita and cilantro garlic sauce are utter perfection.  The mojo, tender short ribs, crispy yuca frita, and garlicky sauce all combine to create wondrous Cuban amazingness in your mouth. I have a love for fall off-the-bone beef short ribs, and I wanted to make this into a Cuban dish. The Fontignac cast-iron enameled French cooking oven I ordered finally arrived, and braised beef short ribs were the first thing on my list to make.


I made classic beef short ribs first with a red wine sauce last week as practice, and it left something to be desired. So I decided to give it another go, and this time my recipe was a homerun! Seriously- these mojo braised beef short ribs will change your world. Your taste buds will rejoice and your friends and family will let out a gasp as you place this dish before them.


The mojo flavors subdued the intense richness of the beef short ribs and cut through the fat. The crispy yuca frita added texture, and the creamy cilantro garlic sauce supplied the necessary tang to marry the flavors together. If I ever had my own restaurant this recipe would undoubtedly be on the menu. I loved the plating and the true Cuban flavors in the perfect mojo sauce. Mojo braised beef short ribs are taking Cuban flavors to another level.

Plated-Beef-Short-Ribs Mojo-Fork-tender-vertical

Mojo Beef Short Ribs 

Salt and Pepper Flour 8 Beef Short Ribs 2 tablespoons Olive Oil 1 onion diced 1 medium carrot diced 1 large (or 2 small) celery stalks diced 5 garlic cloves ¼ cup freshly squeezed lime juice 1/2 cup freshly squeezed orange juice ¾ prepared Mojo Criollo ½ cup- ¾ dry white cooking wine 1 bay leaf ½ teaspoon ground oregano ½ teaspoon cumin 1 cup beef broth ( or more to cover) Serves 4 hearty portion

Dice the onion, carrot, and celery. This is called a mirepoix; set aside for later. Juice 2 limes (or enough for a ¼ cup) and 1 orange; set aside.


Add a tablespoon of the olive oil to a dutch oven and turn the stove top to medium-high heat (I used Fontignac cast-iron enameled French cooking oven). Pat the beef short ribs dry and season all sides generously with freshly cracked black pepper and kosher salt. Dredge the beef short ribs in flour.


When the olive oil is very hot place 3-4 beef ribs, meaty side down (bones facing up) in the bottom of the pan. Do not crowd the beef ribs. They will steam instead of searing and browning nicely if they are crowded in the pan. Sear the ribs on all sides, including the cut ends. Each side should get about a minute (or more if you want a nice hard sear on the outside). This gives the beef short ribs great color and locks in the yummy juices and keeps them tender. Add the rest of the olive oil if needed in this step. It took me three batches of browning and searing to finish all the beef short ribs. Set them aside on a plate when you are done.


Preheat the oven to 350F. Now add the mirepoix to the same pot making sure to scrape up any tasty brown bits. Allow the vegetables to soften and cook. Add the garlic when they are almost done cooking.  Next pour in the white cooking wine, fresh squeezed orange, lime juice, and mojo. Stir in the cumin, oregano, and add a bay leaf to the liquid. Bring to a boil. Add the beef ribs back into the pot with the meaty side down once again. Pour in enough beef broth to just cover the beef short ribs. Bring to boil again, and then put the lid on top and place in the oven and braise at 350F for 2 ½ hours. Check out the before and after below… the beef ribs were falling off the bone!!


With about 50 minutes left in the cooking begin to prep the yuca and cilantro garlic sauce. The crispier the yuca the better! Squeeze a lime wedge over the yuca frita and sprinkle with sea salt. I plated both dishes with five yuca frita.  Make the cilantro garlic sauce per the instructions in my recipe. Place the yuca row and drizzle with the cilantro garlic sauce.


The tender beef short ribs were literally falling off the bones when I took them out of the oven. You can strain and cook the braising liquid to make gravy, or just ladle some mojo into a bowl for dipping. Top with two beef ribs, and drizzle the thickened mojo sauce on top of the beef short ribs. Sprinkle with torn cilantro leaves or parsley. Mojo braised beef short ribs are perhaps one of my best creations and crazy impressive looking when plated!


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