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Equal parts easy to prepare, belly warming, and irresistibly delicious, these Stewed Short Ribs are more than just a “stew”—it’s Mexican magic that tastes like you spent all day cooking (but, you didn’t!). Featuring meltingly tender beef short ribs swimming in a vibrant chipotle-tomato kissed sauce with plenty of fresh toppings, this isn’t your average stew recipe, it’s a bold explosion of cozy flavors that may have you eating straight from the pot!

“10 out of 10 will make this again! Follow the recipe exactly and added lime, sugar, and cilantro as suggested. Such a delicious flavor and the beef was so tender.”

– ERIN
Overhead photo of beef ribs stew topped with steamed rice, pico de Gallo, and lime wedges.

Update: This recipe was originally published in February 2017. I’ve updated the article below to include more information about making the best beef ribs stew at home.

Hi, friends! Looking for a heartwarming dish for your next family dinner? Meet my Mexican beef short rib stew—one bite and you’ll forget every boring, bland beef stew you’ve ever had:

Table of Contents

About this short rib beef stew

Imagine: tender beef short ribs stewing in a bubbling pot of rich, tomato-laced broth, studded with smoky chipotle, hugged by robust Mexican seasonings, and finished with a hint of bright citrus and a touch of rich sweetness. The result? A hearty stew of succulent, fork-tender morsels with flavors that dance on your palate and beef that practically melts in your mouth.

Smoky, spicy, savory, and totally soul-satisfying, this beef short rib stew is begging to be generously ladled over rice, stuffed into tortillas, or devoured straight from the pot. Perfectly comforting and fabulously irresistible, go grab a spoon, because cozy is about to get seriously delicious!

If you’re looking for more beefy Mexican recipes, be sure to try these reader-favorites next: skillet Mexican beef and rice, skirt steak fajitas, and Mexican barbacoa shredded beef.

Why you’ll love this recipe 

TL;DR? Get the details below:

  • Delicious, Layered Flavor. Smoky chipotle, punchy garlic, sweet tomatoes, spicy jalapeños, tangy lime, and classic Mexican spices bring dimension and warmth to every bite.
  • Unbeatable Texture. The beef short ribs stew and braise until they’re so tender they literally melt in your mouth.
  • Effortlessly Cozy. Minimal prep, maxiumum reward. Just sear, simmer, and let the stovetop, oven (or slow cooker) do the rest—no fussy steps, just amazing results.
  • Pantry-Smart. Uses convenient staples like beef stock, chipotles in adobo, tinned tomatoes, and spices.
  • All-Season, Any-Occasion. This stew beef short ribs recipe is cozy enough for winter, yet zesty and bright enough with fresh toppings for summer. Plus, it’s flexible enough for picky eaters at family meals and festive gatherings.
Overhead photo of raw beef short ribs, broth, crushed tomatoes, chopped onions, chopped jalapeños, tomato paste, chipotles, and Mexican seasonings neatly organized on a kitchen counter.

Ingredients for beef short ribs stew

  • Boneless Beef Short Ribs. Also referred to as Denver steaks, these are rich, meaty, and perfect for stewing.
  • Onion, Jalapeño and Garlic. Creates an aromatic flavor base.
  • Ground Cumin, Chili Powder, and Dried Oregano. Classic Mexican spice trio. 
  • Tomato Paste. Gives deeply concentrated, rich tomato flavor.
  • Chipotles in Adobo (~⅓ cup): Provides deeply smoky, spicy, flavor.
  • Crushed and Fire Roasted Tomatoes. Lends slightly sweet, tangy body.
  • Beef Stock or Broth. For a deeply savory base. I like to use beef bouillon cubes, but use what you love.
  • Dry Bay Leaves. Provides an earthy, aromatic note to the stew.
  • Masa Harina. For thickening the stew. I use the Maseca brand, but use what you love.
  • Brown Sugar. Just a touch of sweetness helps to balance the acidity of the tomatoes. 
  • Lime Juice. Fresh lime juice will add the brightest flavor and perfectly cut the richness.

Recipe variations 

  • Optional Garnishes. Fresh herbs, like fresh cilantro, lime wedges, pico de gallo, and/or sour cream.
  • Slow Cooker Cooking. Sear the ribs, sauté the aromatics, and then braise in the slow cooker on low for 6 hours. Leave the lid of the slow cooker cracked for venting or use a little less stock or broth.
  • Extra Smoky. Add smoked paprika and a drop or two of liquid smoke for a smokier depth of flavor.
  • Milder Version. Omit the chipotle pepper and the adobo for a mild version or omit just the chipotle pepper for a medium version.
  • Vegetable Add-Ins. Toss in diced carrots, mushrooms, potatoes, or sweet potatoes for a hearty vegetable and short rib stew.
  • No Tomato Twist. Swap out the cans of tomato with pureed roasted peppers for a tomato-free stew.
  • Bone-in Option. Use bone-in short ribs if you prefer, just increase the cook time as necessary.

If short ribs are on sale at the grocer, pick up extra and put them to good use in these recipes: Korean short ribs in crock pot and short rib bolognese.

Overhead photo of browned and chopped beef short ribs, before stewing.

Professional chef expert tips for perfect results every time!

  • Pat Ribs Dry. Be sure to thoroughly dry the ribs before searing for the best caramelization.
  • Brown Well, In Batches. Brown the short ribs in batches and don’t rush this step for deeply rich flavor.
  • Layer Flavors.  To build a depth of flavor, don’t rush sautéing the onions, jalapenos, garlic, and spices.
  • Deglaze the Pot. Use the edge of a wooden spoon to scrape up all those yummy browned bits off the bottom of the pan when you add the stock—this is flavor gold.
  • Don’t Rush the Braise. You’ll notice a theme here, low and slow is the key to fork-tender meat.
  • Skim Extra Fat. After stewing the short ribs, use a skimmer or large spoon to skim off excess fat for a luscious, and never greasy, sauce.
  • Taste and Adjust. After cooking, give the stew taste—add lime, salt, brown sugar, and fresh cilantro as needed to make the stewed short ribs shine.
  • Let Rest. Let the beef short rib stew sit for at least 10 min before serving so the flavors have an opportunity to marry and melt beautifully.
  • Garnish It. Remember, you eat with your eyes first. So consider garnishing with a flurry of cilantro, a dollop of Pico, a couple pickled jalapenos, and a dollop of crema or sour cream.
Overhead action photo of a ladle scooping short rib beef stew from a white pot.

FAQs: frequently asked questions

You’ve got questions? I’ve got answers! If you have a question you don’t see listed below, please drop them in the comments section. I’m happy to help when I can! 

Can I use bone-in short ribs?

Absolutely! If you’re looking for extra meaty richness, use bone-in beef short ribs. I’ve included instructions for using bone-in ribs in the recipe card below.

Can I use another cut of beef?

Definitely. A well-marbled chuck roast works beautifully here. 

How do I know ribs are done stewing?

The rib meat should be so tender it falls apart—the internal temperature may be 200–205 °F, but fork‑tender is the real test.

What’s the best way to thicken stew?

This short rib stew recipe uses instant corn meal or masa harina to thicken the sauce. But if you’d like an even thicker sauce, you can add more masa harina and let it simmer for 20 minutes or just let the beef stew simmer uncovered until it’s thickened up to your liking. 

How spicy is this stew?

That honestly depends upon your tastebuds. I personally think this beef stew is medium in spicy heat. If you’re looking for a milder stew, omit the chipotle and/or the adobo sauce.

Can I make this beef ribs stew ahead?

Oh, absolutely. This stew actually tastes even better the next day!

What if I don’t have a Dutch oven?

No worries—just use any large oven-safe pot with a heavy-bottom and lid or simply make it in a slow cooker or crock pot.

Serving Stew with beef short ribs

  • Garnished to the Nines. Serve in a warm bowl and top with pickled onions, avocado slices, homemade pico de gallo, picked jalapeños, and more for an eye-catching finish.
  • Pair with Chips or Bread. Serve short rib stew with warm cornbread, cheddar beer bread, arepas, or corn chips for a simple dinner.
  • Over Rice. Serve over fluffy white rice, cilantro lime rice, or red rice or Mexican cauliflower rice for a classic meal.
  • Stuff into Tortillas. Pile the beef and sauce into flour or corn tortillas with Mexican cabbage slaw for tacos, burritos, or quesadillas.
  • Top Nachos. Layer tortilla chips with tender short rib beef, cheese, jalapeños, and bake until melty for the ultimate game day snack.

Unique serving ideas

  • With a Creamy Side. Scoop over creamy mashed potatoes, mashed sweet potatoes, whipped squash, or cheesy polenta for a hearty meal.
  • With Roasted Veggies. Toss with your favorite roasted veggies, like cubed sweet potatoes or brussels, for a light dinner.
  • Top Baked Potatoes. Use the stewed short ribs as a hearty filling for baked potatoes. 
Close-up photo of a stew made with beef short ribs.

Storing leftovers

  • Refrigerator Storage. Allow leftover stew to cool to room temperature before storing in an airtight container in the fridge for up to 4 days.
  • Freezing Instructions. Let the stewed short ribs cool completely before transferring to freezer‑safe containers. Store in the freezer for up to 3 months. Then thaw overnight in the fridge before reheating. 
  • Reheating Instructions. Warm the short rib stew gently either on the stovetop or in the oven until warm throughout.
Close-up action photo of a spoon scooping up short ribs in a bowl of stew.

With beautifully fork-tender short rib meat and a smoky, savory, tangy, spicy, slightly sweet sauce that’s perfect for sharing, this beef short rib stew delivers on every front. Cozy yet bold and lively, effortlessly elegant yet comforting and homestyle, this stew wows every single time. 

Whether you serve it in tacos, over rice, stuff potatoes, or devour it straight from the pot, I have a feeling this recipe is about to become a staple in your kitchen.

And don’t forget, if you make this dis, please come back and share your results with me in the comments—I love to see what you’re up to in the kitchen!

Until next time friends, cheers,

Cheyanne

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More meaty stews and soups!

Overhead photo of beef short ribs stew made with tomatoes and chipotles and garnished with pico de Gallo.

Short Rib Stew

5 from 6 votes
Author: Cheyanne Holzworth
Total Time: 2 hours 45 minutes
Prep Time: 15 minutes
Cook Time: 2 hours 30 minutes
Servings: 8 servings
Print Recipe Pin Recipe
Equal parts easy to prepare, belly warming, and irresistibly delicious, Stewed Short Ribs are more than just a “stew”—it’s slow-cooked Mexican magic that tastes like you spent all day making it (but, you didn’t!). Featuring meltingly tender beef short ribs swimming in a vibrant chipotle-tomato kissed sauce with plenty of fresh toppings, this isn’t your average stew recipe, it’s a bold explosion of cozy flavors that may have you eating straight from the pot!

Equipment

  • 1 Dutch Oven or Large Pot

Ingredients 

  • 2 TBS Neutral Oil – or more as needed
  • 2 Pounds Boneless Short Ribs – trimmed of excess fat and cut in half against the grain; at room temperature (substitute: bone-in – SEE NOTES)
  • 1 medium White Onion – peeled and finely dice (about 1 ¾ cups)
  • 3-4 whole Jalapeno Peppers – stemmed, seeded, and finely dice (leave seeds and ribs for spicy flavor)
  • 4-6 cloves Garlic – peeled and minced
  • 1 TBS EACH: Chili Powder, Cumin, and Dried Mexican Oregano
  • 1 ½ TBS Tomato Paste
  • 1-2 whole Chipotle Chile in Adobo + 1 tsp Adobo Sauce – chile(s) minced
  • 2 Cups Low-Sodium Beef Broth – (sub: 2 beef bouillon cubes dissolved in 2 cups water)
  • 1 (14.5 ounce) Can EACH: Fire Roasted Tomatoes and Whole Crushed Tomatoes
  • 2 whole Dry Bay Leaves
  • 2 TBS Masa Harina
  • To taste Kosher Salt and Ground Black Pepper
  • To taste Fresh Lime Juice, Dark Brown Sugar, and Fresh Cilantro

Instructions

  • Season Beef Short Ribs: Place the short ribs on a clean work surface and pat dry with paper towels.
    Then season all sides of the ribs generously with kosher salt and ground black pepper.
  • Brown Short Ribs: Place a large Dutch oven or large pot over medium-high heat and add 2 tablespoons of oil.
    Once the oil is shimmering, add half of the beef ribs, being careful not to overcrowd the pot.
    Let the beef cook, undisturbed for 3-5 minutes, or until the bottom is well browned. Rotate and continue to brown the beef on all sides, reducing the heat if the bottom of the pot begins to burn, about 7 to 11 minutes total.
    Once well browned, remove the ribs from the pot and transfer to a clean worksurface and set aside.
    Then repeat the browning process with the remaining short ribs, adding more oil to the pot if it seems dry.
  • Chop Short Rib Meat: Let short ribs sit until they're cool enough to handle. Then, use a sharp chef's knife to chop all the meat (against the grain) into generous 1/2-inch to 3/4-inch pieces (or finer or larger if you prefer).
    Once chopped, set the short ribs aside.
    (Note: If using bone-in short ribs, remove the meat from the bone first, then chop the meat).
  • Meanwhile, Sauté Aromatics: Reduce the heat to medium and check on the fat in the pan. If needed, add enough oil so there’s about 1 ½ tablespoons of fat in the pot.
    Then add the chopped onions and jalapenos. Sauté, stirring occasionally, for 3 to 4 minutes, or until softened.
    Next, add the garlic, chili powder, cumin, oregano, and season with 1 teaspoon salt and scant ½ teaspoon pepper. Sauté, stirring constantly, until fragrant, about 1 minute.
    Add the tomato paste, minced chipotle, and adobo sauce. Cook, stirring occasionally, until caramelized, about 2 minutes.
  • Add Broth, Tomatoes, Bay Leaves, and Masa: Pour the broth into the pot and use the back of a wooden spoon to scrape up any brown bits stuck to the bottom of the pot.
    Then dump in the tomatoes along with their juices and add the bay leaves and masa harina. Stir well to thoroughly combine.
  • Add Browned Short Ribs: Add the browned short ribs along with any juices collected on the plate to the pot and stir well to fully combine.
    Increase the heat to medium-high and bring the contents to a slow or gentle boil. Once boiling, immediately reduce the heat to maintain a very low simmer.
  • Cover and Stew Short Ribs: Cover the pot, leaving the lid slightly ajar to form a vent.
    Then let the stew simmer on the stovetop or transfer to a 275-degree F oven on the lower third shelf and cook for 2 to 2 1/2 hours, stirring occasionally, or until the beef is very tender.
  • Adjust Taste: Use tongs to remove and discard the bay leaves. Stir in a little fresh lime juice, brown sugar, and cilantro, if using.
    (Note: I add 1 1/2 tablespoons lime juice, 2 teaspoons brown sugar, and a tablespoon cilantro. But, please adjust to YOUR tates.)
    Then grab a spoon, give the stew a taste, and adjust to suite your tastebuds.
  • Garnish and Serve Short Rib Stew: Ladle the stew into warm bowls and garnish with your favorite Mexican toppings, like crumbled cotija, chopped avocado, pico de gallo, pickled jalapeños, and sour cream.
    Serve with warm tortillas and cooked rice of the side, if desired. Enjoy!
    Overhead photo of beef short ribs stew made with tomatoes and chipotles and garnished with pico de Gallo.

Notes

  • Short Ribs. Also referred to as Denver steaks at the grocery store. You can also use bone-in short ribs if you prefer a richer taste! Just leave them whole and follow the recipe – you’ll be instructed to remove the bones in the 3rd step of the recipe.
  • Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You’ll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
  • Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can!
  • Yield: about 7 1/2 to 8 cups
  • Serves: 6 to 8 people
Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 8 servings. Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 254kcal    Carbohydrates: 5g    Protein: 23g    Fat: 15g    Saturated Fat: 5g    Polyunsaturated Fat: 2g    Monounsaturated Fat: 7g    Trans Fat: 0.01g    Cholesterol: 67mg    Sodium: 210mg    Potassium: 604mg    Fiber: 1g    Sugar: 1g    Vitamin A: 81IU    Vitamin C: 3mg    Calcium: 29mg    Iron: 3mg
Course: entree, Soup
Cuisine: Mexican, Tex-Mex

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Overhead photo of beef short ribs stew made with tomatoes and chipotles and garnished with pico de Gallo.