Pinot Noir Short Ribs “Barbacoa” 

Serves: 4–6

Prep Time: 30 minutes | Cook Time: 3–3½ hours

Ingredients:

Beef

• 4–5 lbs bone-in beef short ribs
• 2 tbsp Salt and Pepper or your favorite taco seasoning, I used La Chula Mexican Kitchen “Rojo” Rub.
• 2 tbsp neutral oil or Beef Tallow

Chile Adobo

• 3 guajillo chiles, stemmed and seeded
• 2 ancho chiles, stemmed and seeded
• 3 Roma tomatoes
• 5 garlic cloves
• ½ white onion
• 1 cup hot water (for soaking chiles)

Braising Liquid

• 1½ cups Pinot Noir
• 1 ½ cup beef stock
• 2 tbsp apple cider vinegar
• 1 tbsp piloncillo or brown sugar

Aromatics

• 2 banana leaves (can be found at Asian or Latin grocery stores; if you can’t find them, feel free to skip – they add a subtle sweetness, but the dish will still be delicious without them)
• 2 strips orange peel
• 4 bay leaves
• 1 tbsp dry Mexican oregano

For Serving

• Warm corn tortillas
• Thinly sliced yellow onions
• Fresh cilantro
• Radish sprouts 
• Thinly sliced Serrano peppers 
• Lime wedges

Directions:

Toast the Chiles

1. Heat a dry skillet over medium heat.
2. Lightly toast the guajillo, and ancho chiles for about 10–15 seconds per side until fragrant. 
3. Transfer to a bowl and cover with hot water.
4. Let soak for 15 minutes until softened.

Roast the Vegetables

1. On a skillet or comal, char the tomatoes, onion, and garlic until blistered and slightly blackened.
2. Broiling on high heat it’s another option for this step.
3. This step builds depth and smokiness in the adobo.

Make the Chile Adobo

1. In a blender combine:

• softened chiles
• roasted tomatoes
• onion
• garlic
• ½ cup Pinot Noir
• splash of the chile soaking liquid

Blend until completely smooth.

Sear the Short Ribs

1. Pat the short ribs dry.
2. Season with: Salt and pepper or La Chula “Rojo” Rub. 
3. Heat oil in a Dutch oven over medium-high heat.
4. Sear ribs on all sides until deeply browned.
5. Remove and set aside.

Deglaze

1. Lower heat to medium.
2. Pour remaining Pinot Noir into the pot and scrape up the browned bits from the bottom.
3. Simmer for 2–3 minutes.

Build the Braising Sauce

1. Add to the pot:

• chile adobo
• beef stock
• vinegar
• Sugar 

Bring to a gentle simmer and season with salt if needed.

Prepare the Banana Leaves

1. Pass the banana leaves over an open flame or hot skillet for a few seconds until soft and flexible.
2. Line the Dutch oven with the leaves, leaving enough hanging over the sides to fold over the meat.

Wrap the Barbacoa

1. Inside the banana leaves: 
2. Place the seared short ribs on top.
3. Pour the braising liquid over the meat, and the rest of the aromatics.
4. Fold the banana leaves over everything to create a sealed parcel.

Slow Braise

1. Cover the pot with a lid.
2. Transfer to a 325°F (165°C) oven and cook for 3 to 3½ hours, until the meat is fork-tender and easily pulls from the bone.

Finish

1. Carefully open the banana leaves.
2. Remove the ribs and shred the meat.
3. Discard bay leaves and orange peel.
4. Strain braising liquid and reserve.

To Serve

Pile the barbacoa into warm corn tortillas with:

• Yellow onion rings
• Cilantro leaves 
• Radish sprouts 
• Serrano slices
• lime juice
• Side of Consomé (braising juices)