Chef Paddy’s Smoked Carne Roja

Short ribs start in the smoke and finish in a chile-citrus braise with Chef Paddy’s Let’s Taco ’Bout It Blend. Built slow, bold, and ready for the Cinco de Flavor table.

Ingredients

For the Short Ribs:

• 3–4 lbs bone-in beef short ribs (English cut)
• Kosher salt and black pepper, to taste
• 2 tbsp olive oil
• 1 tbsp Chef Paddy’s Let’s Taco ’Bout It Blend

For the Braising Sauce:

• 3 dried guajillo chiles, stemmed and seeded
• 2 dried ancho chiles, stemmed and seeded
• 1 small white onion, quartered
• 4 garlic cloves, peeled
• 1½ cups low-sodium beef stock
• 1 cup fire-roasted crushed tomatoes
• 1 tbsp tomato paste
• 1 tsp apple cider vinegar
• Zest and juice of 1 orange
• 1 tsp cumin
• 1 tsp smoked paprika
• ½ tsp cinnamon
• 1 tbsp Chef Paddy’s Let’s Taco ’Bout It Blend

Instructions

1. Pat the short ribs dry. Season generously with salt, pepper, and Let’s Taco ’Bout It Blend. Let sit at room temp while the smoker preheats.
2. Preheat your smoker to 250°F using oak or hickory wood (add cherry for a touch of sweetness).
3. Place the ribs bone-side down on the smoker grates. Smoke for 2 to 2½ hours until the bark sets and internal temp hits ~160°F.
4. While ribs smoke, toast guajillo and ancho chiles in a dry skillet over medium heat for 1–2 minutes per side.
5. Place toasted chiles in a bowl and cover with hot water. Soak for 20 minutes until softened.
6. Drain chiles and blend with onion, garlic, crushed tomatoes, tomato paste, vinegar, orange zest and juice, beef stock, cumin, paprika, cinnamon, and Let’s Taco ’Bout It Blend until smooth.
7. Transfer ribs to a Dutch oven or foil pan. Pour sauce over to mostly cover the meat. Cover tightly with lid or foil.
8. Braise at 300°F (in oven or back on smoker) for 2½ to 3 hours until fork-tender.
9. Let ribs rest 15 minutes. Optional: skim fat and reduce sauce on the stove for extra flavor.
10. Serve whole with sauce spooned over, or shred and toss with reduced braising liquid for tacos or bowls.

Chef Paddy’s Tip

• Smoke + braise = next-level flavor. Rest your short ribs before slicing or shredding for best results.
• This dish is even better the next day. Skim the fat, reduce the sauce, and reheat gently for the ultimate payoff.

Let’s cook with heart and hustle.