15-Min Charred Beef Short Ribs with Lime & Chiles
Tender beef short ribs glazed with a punchy lime-chile butter and charred hard over high heat—the Norteño way. Ready in under 10 minutes with maximum crust and minimal fuss.
- Total time
- 15 min
- Servings
- 2
- Calories
- 420
- Protein
- 38g
Ingredients
- 1.25 lb beef short ribs (agujas), cut thin crosswise
- 3 tbsp butter
- 1 whole lime
- 1 tbsp guajillo or ancho chile powder
- 3 cloves garlic, minced
- 1 tbsp chipotles in adobo, minced (or 1 tsp smoked paprika)
- ½ tsp cumin
- 1 pinch salt and black pepper to taste
Instructions
- 1
Pat the short ribs dry and season generously with salt and pepper on both sides.
- 2
Heat a heavy skillet or grill pan over high heat until smoking, about 2 minutes.
- 3
Sear the ribs in a single layer, 90 seconds per side without moving—edges should be deep brown and charred.
- 4
Transfer to a plate. Reduce heat to medium-low and add butter, garlic, guajillo powder, chipotles, and cumin.
- 5
Cook for 30 seconds until fragrant, then squeeze in the lime juice and stir to combine.
- 6
Return the ribs to the pan, toss to coat with the chile-lime butter, and serve immediately.
Tools you’ll need
- heavy 12-inch skillet or grill pan
- tongs
- microplane (for garlic) or knife
- cutting board
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