Few dishes offer the perfect balance of tenderness, bold flavors, and comforting warmth quite like Short Rib Enchiladas. these Short Rib Enchiladas take the traditional Mexican favorite and elevate it with slow-cooked, fall-apart beef short ribs, wrapped in soft tortillas and drenched in a rich, flavorful sauce. Whether you’re making them for a special occasion or a cozy family dinner, this dish is sure to impress.
In this guide, we’ll cover everything you need to know about making the perfect short rib enchiladas. From selecting and preparing the best cuts of short ribs to crafting a delicious enchilada sauce and assembling the dish to perfection, we’ve got you covered. Along the way, we’ll share pro tips, variations, and serving suggestions to ensure you achieve the most flavorful results.
Understanding Short Ribs
What Are Short Ribs?
Short ribs come from the beef’s chuck, brisket, or rib sections, containing rich marbling and deep flavors. Unlike longer beef ribs, these cuts are shorter, making them perfect for slow cooking.
There are two main types of short ribs:
English-Cut Short Ribs – These are cut parallel to the bone, with a thick layer of meat on top. They are ideal for braising, making them a top choice for enchiladas.
Flanken-Cut Short Ribs – These are cut across the bone in thin strips and are commonly used in Korean BBQ. They work well in quick marinades but are less ideal for the long, slow cooking required for enchiladas.
The best choice for enchiladas? English-cut short ribs—they hold up beautifully to slow cooking and shred effortlessly.
Why Short Ribs Work Well for Enchiladas
Beef short ribs are prized for their:
✔️ Rich marbling – This ensures that the meat stays juicy and flavorful.
✔️ Tender texture – When slow-cooked, short ribs become fork-tender and easy to shred.
✔️ Deep umami flavor – The slow cooking process allows the meat to absorb seasonings and sauces deeply.
Unlike other cuts like chuck roast or brisket, short ribs have the perfect fat-to-meat ratio, making them ideal for filling enchiladas without drying out.
Nutritional Benefits of Short Ribs
While short ribs are undeniably indulgent, they also come packed with nutrients:
✔️ High in Protein – Essential for muscle growth and repair.
✔️ Rich in Iron – Supports oxygen transport in the blood.
✔️ Full of B Vitamins – Helps with energy production and metabolism.
However, they do have a higher fat content, so portion control is key for those watching their intake.
Preparing Short Ribs for Enchiladas
Perfecting Short Rib Enchiladas starts with selecting high-quality meat and preparing it properly. A well-chosen and seasoned short rib will ensure your enchiladas are bursting with rich, savory flavor.
Selecting Quality Short Ribs
When picking short ribs, you’ll want to focus on three key factors: meatiness, marbling, and cut type.
✔️ Ample Meat-to-Bone Ratio – Look for short ribs with a thick layer of meat covering the bone. Avoid cuts that are mostly bone with little meat.
✔️ Good Marbling – The presence of intramuscular fat enhances tenderness and flavor. The richer the marbling, the more succulent your enchiladas will be.
✔️ Bone-In vs. Boneless – Bone-in ribs provide deeper flavor during cooking, but boneless short ribs can be easier to work with when shredding. Either will work, but bone-in is preferred for the richest taste.
For the best results, choose English-cut short ribs, as they are thick, well-marbled, and perfect for slow cooking. If possible, purchase them from a butcher or high-quality meat supplier to ensure freshness.
Prepping and Marinating Techniques
Proper preparation is key to unlocking the best flavor and texture in your short ribs.
Step 1: Trim Excess Fat
Short ribs naturally have a good amount of fat, but too much can make them greasy. Use a sharp knife to trim away any thick, hard pieces of fat while leaving the marbling intact.
Step 2: Season Generously
Short ribs need bold seasoning to bring out their deep flavors. A simple yet effective seasoning blend includes:
Salt & Black Pepper – Enhances natural beefy flavors.
Garlic Powder & Onion Powder – Adds a savory depth.
Smoked Paprika – Gives a subtle smokiness.
Ground Cumin & Oregano – Provides a classic Mexican touch.
Step 3: Marinate for Maximum Flavor
Marinating the ribs infuses them with even more richness. A well-balanced marinade should include:
🟢 Aromatic Base – Minced garlic and onions for depth.
🟢 Acidic Component – Lime juice or vinegar to tenderize.
🟢 Savory & Spiced Notes – Chili powder, cumin, and a hint of cinnamon for complexity.
💡 Pro Tip: Marinate the ribs for at least 4 hours—or even overnight—for the best flavor penetration.
Cooking Methods for Short Rib Enchiladas
Cooking short ribs properly is crucial to achieving that fall-apart tenderness perfect for enchiladas. The best method for unlocking their deep, rich flavor is braising, but there are also alternative techniques that can save time without compromising taste.
Braising: The Traditional Approach
Braising is the gold standard for cooking short ribs because it allows the meat to slowly break down while absorbing all the flavors of the cooking liquid. This method results in an incredibly tender texture and a rich, savory taste.
Step 1: Sear for Maximum Flavor
Before slow-cooking, short ribs should be seared in a heavy-bottomed pot (like a Dutch oven). This step:
✔️ Creates a flavorful crust.
✔️ Locks in juices.
✔️ Enhances the depth of the final dish.
To do this, heat a bit of oil over medium-high heat, then sear each side of the ribs until golden brown (about 3–4 minutes per side).
Step 2: Build the Braising Liquid
A well-balanced braising liquid is essential. Combine:
🟢 Beef broth – For richness.
🟢 Tomato paste – For depth.
🟢 Garlic and onions – For aromatics.
🟢 Cumin, chili powder, and oregano – For warmth and spice.
Step 3: Slow Simmer Until Tender
Once the short ribs are seared and nestled into the braising liquid, cover and cook:
✔️ In the oven at 325°F (163°C) for 2.5–3 hours, or
✔️ On the stovetop over low heat for 3–4 hours.
💡 Pro Tip: The ribs are done when they are fork-tender and easily shred apart.
Alternative Cooking Methods
If you’re short on time or want a more hands-off approach, slow cookers and pressure cookers are great alternatives.
Slow Cooker Method (Best for Convenience)
✔️ Sear the ribs first for added flavor.
✔️ Place them in the slow cooker with the braising liquid.
✔️ Cook on low for 8 hours or high for 4–5 hours until fork-tender.
💡 Pro Tip: Slow cooking develops deep, rich flavors similar to traditional braising.
Pressure Cooker/Instant Pot Method (Best for Speed)
✔️ Sear the ribs using the sauté function.
✔️ Add the braising liquid and pressure cook on high for 45 minutes with a natural release of 15 minutes.
💡 Pro Tip: The pressure cooker dramatically reduces cooking time while still yielding melt-in-your-mouth meat.
Crafting the Perfect Enchilada Sauce Short Rib Enchiladas
A great enchilada isn’t just about the filling—the sauce is what ties everything together. Whether you prefer a deep, smoky red sauce or a tangy, vibrant green sauce, the key is using fresh ingredients and the right balance of flavors.
Red vs. Green Enchilada Sauce
The two main types of enchilada sauce—red and green—each bring a unique flavor profile to the dish.
Red Enchilada Sauce
🔴 Flavor: Deep, earthy, slightly smoky.
🔴 Main Ingredients: Dried red chilies (such as Ancho, Guajillo, or Pasilla), tomatoes, garlic, onions, and warm spices like cumin and oregano.
🔴 Best Pairing: Works well with short ribs, as the smoky, slightly sweet taste complements the richness of the beef.
Green Enchilada Sauce
🟢 Flavor: Bright, tangy, slightly spicy.
🟢 Main Ingredients: Tomatillos, green chilies (such as Hatch or Poblano), garlic, onions, and lime juice.
🟢 Best Pairing: Great for those who prefer a fresher, zestier taste with their enchiladas.
Both sauces are delicious, but for short rib enchiladas, red sauce is the traditional and preferred option, as it enhances the deep umami flavors of the slow-cooked beef.
Homemade Red Enchilada Sauce Recipe
This authentic red enchilada sauce is rich, smoky, and packed with bold flavors. It’s simple to make and far better than store-bought alternatives.
Ingredients:
✔️ 3 dried Ancho chilies (or Guajillo for a slightly spicier kick)
✔️ 2 cloves garlic, minced
✔️ 1 small onion, diced
✔️ 2 medium tomatoes, chopped
✔️ 1 tsp ground cumin
✔️ 1 tsp dried oregano
✔️ ½ tsp smoked paprika
✔️ 2 cups beef or chicken broth
✔️ 1 tbsp olive oil
✔️ Salt to taste
Instructions:
1️⃣ Toast and Soak the Chilies
Remove the stems and seeds from the dried chilies.
Lightly toast them in a dry pan over medium heat for 30 seconds per side (this enhances their smoky flavor).
Place them in a bowl, cover with hot water, and soak for 15 minutes until softened.
2️⃣ Sauté the Aromatics
Heat olive oil in a pan over medium heat.
Add diced onions and garlic, cooking until softened and fragrant (about 3 minutes).
Stir in cumin, oregano, and smoked paprika for an extra layer of depth.
3️⃣ Blend Until Smooth
Drain the softened chilies and add them to a blender along with the sautéed onions, garlic, chopped tomatoes, and 1 cup of broth.
Blend until completely smooth. If needed, add more broth for a thinner consistency.
4️⃣ Simmer to Develop Flavors
Pour the blended sauce into a saucepan and simmer over low heat for 10–15 minutes, stirring occasionally.
Add salt to taste and adjust seasoning if needed.
💡 Pro Tip: This sauce can be made ahead of time and stored in the fridge for up to a week or frozen for later use.
Assembling and Baking Enchiladas
With perfectly cooked short ribs and a rich enchilada sauce, it’s time to bring everything together! The assembly and baking process is crucial to achieving enchiladas that are flavorful, well-balanced, and beautifully textured.
Choosing the Right Tortillas
The foundation of any enchilada is the tortilla. Your choice between corn or flour tortillas will affect both taste and texture:
🌽 Corn Tortillas (Traditional Choice)
✔️ Offer an authentic Mexican flavor.
✔️ Hold up well when soaked in enchilada sauce.
✔️ Slightly firmer texture with a bit of chew.
🌾 Flour Tortillas (Softer Alternative)
✔️ Provide a softer, more pliable bite.
✔️ Absorb sauce more easily, making enchiladas extra tender.
✔️ Ideal for those who prefer a milder, less grainy texture.
💡 Pro Tip: If using corn tortillas, lightly warm them on a skillet or dip them briefly in enchilada sauce to prevent cracking when rolling.
Layering Ingredients for Optimal Flavor
For well-balanced enchiladas, layering ingredients correctly ensures each bite is loaded with flavor. Follow these steps:
1️⃣ Prepare the Baking Dish
Spread a thin layer of enchilada sauce at the bottom to prevent sticking and enhance flavor.
2️⃣ Assemble the Enchiladas
Lay a tortilla flat on a clean surface.
Place about ¼ cup of shredded short ribs down the center.
Sprinkle a small handful of cheese (cheddar, Monterey Jack, or a Mexican blend).
Drizzle a spoonful of enchilada sauce over the meat and cheese.
3️⃣ Roll and Arrange
Tightly roll the tortilla around the filling and place it seam-side down in the prepared baking dish.
Repeat until all tortillas are filled and placed snugly together.
💡 Pro Tip: Avoid overfilling tortillas, as this can cause them to break open while baking.
Baking Tips for Perfect Short Rib Enchiladas
To achieve golden, bubbly enchiladas with the perfect texture, follow these baking tips:
✔️ Cover with More Sauce – Pour additional enchilada sauce generously over the assembled enchiladas to keep them moist.
✔️ Add Extra Cheese – Sprinkle more cheese on top for a gooey, irresistible finish.
✔️ Bake at 375°F (190°C) for 20–25 Minutes – This allows the flavors to meld, the cheese to melt, and the edges to crisp up slightly.
💡 Pro Tip: If you like extra crispy edges, bake uncovered for the last 5 minutes or broil briefly until golden brown.
When making Short Rib Enchiladas, selecting the right tortilla is crucial. While corn tortillas provide an authentic, slightly chewy texture, flour tortillas offer a softer, more flexible alternative. If you’re unsure which to use, check out this comprehensive guide on tortilla types to help you decide based on texture, flavor, and tradition.
Serving and Pairing Suggestions
Now that your Short Rib Enchiladas are baked to perfection, it’s time to think about what to serve alongside them. The right side dishes and beverages can enhance the meal, balancing the richness of the enchiladas with fresh, vibrant flavors.
Side Dishes to Complement Enchiladas
A well-rounded meal pairs enchiladas with hearty, refreshing, or crunchy sides to add contrast in texture and taste. Here are some great options:
🥘 Mexican Rice – A classic, lightly spiced rice cooked with tomatoes, garlic, and onions. The mild flavors make it a great complement to the bold, saucy enchiladas.
🫘 Refried Beans – Creamy and satisfying, refried beans (made with pinto or black beans) add an earthy, hearty element to the meal.
🥑 Guacamole or Sliced Avocados – The cool, buttery taste of avocado balances the spice of enchiladas.
🥗 Fresh Mexican Slaw – A crisp slaw made with cabbage, lime juice, and cilantro adds a refreshing crunch.
🌽 Elote (Mexican Street Corn) – Charred corn on the cob with a coating of creamy lime sauce, cheese, and chili powder.
💡 Pro Tip: Serving enchiladas with a light, citrusy salad can keep the meal from feeling too heavy.
Non-Alcoholic Beverage Pairings
Since this meal is already packed with bold, smoky, and spicy flavors, refreshing, slightly sweet drinks are the perfect match. Here are some great non-alcoholic options:
🥛 Horchata – This traditional rice-based drink has a creamy, cinnamon-spiced flavor that cools the palate.
🍊 Tamarind Agua Fresca – A sweet and tangy tamarind drink that balances out the richness of the enchiladas.
🍋 Citrusy Sparkling Water – Lemon, lime, or grapefruit-infused sparkling water provides a crisp, bubbly contrast.
🍉 Fruit Agua Frescas – Blended fresh fruit drinks (like watermelon, mango, or pineapple) add a natural sweetness to the meal.
💡 Pro Tip: For a fun twist, mix sparkling water with freshly squeezed lime and a touch of honey for a homemade refreshing drink.
If you’re looking for another bold and flavorful meal to try after these Short Rib Enchiladas, consider making a Seafood Boil in a Bag. This dish is packed with rich, seasoned flavors and pairs well with many of the same refreshing side dishes!
Frequently Asked Questions (FAQ)
Here are answers to some common questions about making, storing, and enjoying Short Rib Enchiladas.
How Long Do Leftover Enchiladas Last?
Properly stored, leftover enchiladas can stay fresh for up to three days in the refrigerator. To maintain their best texture and flavor:
✔️ Storage: Place them in an airtight container or cover the baking dish tightly with plastic wrap or foil.
✔️ Reheating: Bake at 350°F (175°C) for 15–20 minutes until heated through. You can also microwave individual portions for about 2 minutes, though the texture may soften slightly.
💡 Pro Tip: If reheating in the oven, cover with foil to prevent them from drying out, then uncover for the last few minutes to keep the cheese bubbly.
Can I Freeze Short Rib Enchiladas?
Yes! Short Rib Enchiladas freeze well, making them a great make-ahead meal. To freeze:
✔️ Before Baking: Assemble the enchiladas but do not add sauce or cheese on top. Wrap the entire dish tightly with plastic wrap and aluminum foil. Freeze for up to 3 months.
✔️ After Baking: Let them cool completely, then freeze individual portions in airtight containers for quick reheating.
To Reheat from Frozen:
✔️ Bake covered at 375°F (190°C) for 40–45 minutes, then uncover and bake for another 10 minutes until golden and bubbly.
✔️ If reheating individual portions, microwave for 4–5 minutes, adding sauce or cheese as needed.
💡 Pro Tip: Freezing enchiladas without sauce prevents sogginess. Add fresh sauce and cheese just before baking.
What Are the Best Cheeses for Enchiladas?
The right cheese can take your enchiladas from good to incredible. Here are the best options:
🧀 Monterey Jack – Creamy, melts beautifully, and has a mild buttery flavor.
🧀 Cheddar – Sharp and tangy, adding depth to the dish.
🧀 Queso Fresco – A crumbly, mild cheese that adds an authentic Mexican touch.
🧀 Oaxaca Cheese – Similar to mozzarella, offering a stretchy, gooey texture.
🧀 Cotija Cheese – A salty, aged cheese sprinkled on top for a bold finish.
💡 Pro Tip: For the best melt and flavor, use a blend of Monterey Jack and cheddar inside, and top with queso fresco or cotija for a final touch.
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Short Rib Enchiladas – Tender & Flavorful Mexican Comfort Food
These Short Rib Enchiladas are rich, savory, and melt-in-your-mouth delicious. Slow-braised short ribs are shredded and wrapped in soft tortillas, smothered in a bold enchilada sauce, and baked to perfection with gooey melted cheese. A comforting, flavor-packed dish perfect for any occasion!
- Total Time: 3 heur 20 minute
- Yield: 4 servings 1x
Ingredients
For the Short Ribs:
2 lbs bone-in beef short ribs
1 tbsp olive oil
1 tsp salt
1 tsp black pepper
1 tsp ground cumin
1 tsp chili powder
1/2 tsp paprika
1 onion, chopped
3 cloves garlic, minced
1 cup beef broth
1 can (14 oz) diced tomatoes
1 tbsp tomato paste
For the Enchiladas:
8 corn tortillas (or flour tortillas for a softer texture)
2 cups red enchilada sauce
1 ½ cups shredded cheese (Monterey Jack, cheddar, or a blend)
½ cup sour cream (for topping, optional)
¼ cup fresh cilantro, chopped (for garnish)
Instructions
1️⃣ Heat olive oil in a large pot or Dutch oven over medium-high heat.
2️⃣ Season the short ribs with salt, pepper, cumin, chili powder, and paprika.
3️⃣ Sear the ribs for 2-3 minutes per side until browned. Remove and set aside.
4️⃣ In the same pot, sauté the onions and garlic until fragrant.
5️⃣ Stir in tomato paste, diced tomatoes, and beef broth. Bring to a simmer.
6️⃣ Return the ribs to the pot, cover, and cook on low heat for 2.5–3 hours (or in a slow cooker on low for 6–8 hours).
7️⃣ Once tender, remove the ribs and shred the meat with forks.
8️⃣ Preheat oven to 375°F (190°C).
9️⃣ Spread a thin layer of enchilada sauce in the bottom of a baking dish.
🔟 Fill each tortilla with shredded short rib meat and a sprinkle of cheese, then roll tightly.
1️⃣1️⃣ Place rolled enchiladas seam-side down in the baking dish.
1️⃣2️⃣ Pour the remaining enchilada sauce over the top and sprinkle with remaining cheese.
1️⃣3️⃣ Cover with foil and bake for 20 minutes.
1️⃣4️⃣ Remove foil and bake for an additional 5–10 minutes, until the cheese is bubbly and golden.
1️⃣5️⃣ Garnish with sour cream and cilantro. Serve hot!
Notes
For a smoky twist, try adding chipotle peppers in adobo sauce to the enchilada sauce.
Flour tortillas make a softer enchilada, while corn tortillas are more traditional.
If making ahead, assemble the enchiladas without baking, then freeze them for up to 3 months.
- Prep Time: 20 minute
- Cook Time: 3 heur
- Category: Main Course
- Method: Braising
- Cuisine: Mexican
- Diet: Low Calorie
Nutrition
- Serving Size: 1 plate (2 enchiladas per serving)
- Calories: 520
- Sugar: 6g
- Sodium: 70mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 85mg
Keywords: short rib enchiladas, shredded beef enchiladas, slow-cooked short rib enchiladas, braised beef enchiladas, homemade enchiladas, Mexican beef enchiladas