Short Rib Recipe

Preheat your oven to 300°F (150°C).

Season the beef short ribs with salt, black pepper, garlic powder, and onion powder.

In a large oven-safe pot or Dutch oven, heat olive oil over medium-high heat. Sear the short ribs on all sides until browned, about 3-4 minutes per side.

Remove the short ribs from the pot and set aside. Add the beef broth and red wine to the pot, scraping up any brown bits from the bottom.

Return the short ribs to the pot, add fresh thyme, and cover with a lid.

Transfer the pot to the preheated oven and cook for 3 hours, or until the meat is tender and falling off the bone.

Once cooked, remove from the oven and let rest for a few minutes before serving.

In a medium bowl, combine diced tomatoes, diced red onion, diced jalapeño, and chopped cilantro.

Add lime juice and salt to the bowl and mix well.

Let it sit for at least 15 minutes for the flavors to meld.

Cut the ripe avocados in half, remove the pit, and scoop the flesh into a bowl.

Add lime juice, minced garlic, and salt to the bowl.

Mash the ingredients together with a fork until you reach your desired consistency.

Stir in the chopped cilantro and mix well.

To serve, plate the short ribs and top with pico de gallo, guacamole, and crumbled cotija cheese.

Enjoy with warm tortillas or your favorite sides.