Bruce Lesman
Nothing says Southwest comfort like slow-braised short ribs over creamy, cheesy mashed potatoes with fresh Mexican herbs — a fall favorite.
Fall calls for a hearty, comforting dish, and these slow-braised short ribs deliver. Rich, tender beef simmers with Hatch chile heat, sweet roasted corn, hearty carrots, and a hint of Mexican oregano, filling the kitchen with the unmistakable aroma of the Southwest.
Carrots add earthy sweetness, while fresh cilantro at the finish brightens the plate. The ribs are served over creamy mashed potatoes blended with Monterey Jack or Queso Chihuahua cheese and Mexican herbs, making each bite a true celebration of Southwest flavor.
Hatch Chile–Braised Short Ribs with Roasted Corn, Carrots & Herbs
Serves 4 to 6
Ingredients
4–5 pounds bone-in beef short ribs
Kosher salt and cracked black pepper
3 tablespoons olive oil
1 large onion, diced
3 carrots, cut into 1-inch chunks
4 cloves garlic, minced
2 roasted Hatch chiles, peeled, seeded, and chopped
1 cup roasted corn kernels
2 tablespoons tomato paste
2 teaspoons Mexican oregano
1 teaspoon ground cumin
1 ½ cups beef broth
1 cup dry red wine
2 bay leaves
¼ cup fresh cilantro, chopped (plus extra for garnish)
Instructions
Preheat oven to 325°F.
Season ribs with salt and pepper. Heat olive oil in a large Dutch oven and brown ribs on all sides. Transfer to a plate.
Add onion and carrots; cook until softened, about 5 minutes. Stir in garlic, Hatch chile, corn, tomato paste, oregano, and cumin; cook 2 minutes.
Deglaze with wine, scraping up browned bits. Add broth and bay leaves; return ribs to the pot.
Cover and braise 2 ½ to 3 hours, until meat is tender.
Skim fat, remove bay leaves, and stir in cilantro. Serve ribs over mashed potatoes.
Southwest Cheese Mashed Potatoes with Mexican Herbs
Serves 4 to 6
Ingredients
3 pounds russet or Yukon gold potatoes, peeled and cubed
4 tablespoons unsalted butter
½ cup cream (more as needed)
1 cup shredded Monterey Jack or Queso Chihuahua cheese
2 tablespoons fresh cilantro, finely chopped
1 teaspoon Mexican oregano, lightly crushed
Kosher salt and cracked black pepper
Instructions
Boil potatoes in salted water until fork-tender, 15–20 minutes. Drain.
Mash with butter, adding cream gradually until creamy.
Fold in cheese, cilantro, and Mexican oregano until melted and fragrant.
Season with salt and pepper. Keep warm until serving.
Chef’s Tip:
For extra depth, roast the carrots and corn slightly before adding to the braise. This brings out a natural sweetness that balances the rich meat.
Local Note:
Monterey Jack and Queso Chihuahua are staples in Southwest New Mexico kitchens. Combined with Mexican herbs, they give these mashed potatoes a creamy, regionally authentic flavor that complements the bold short ribs.
-Bruce Lesman, Bachelors of Science, Hotel, Food & Travel, Associates Degree, Culinary Arts, Past positions, Corporate Food & Beverage Director, Cunard and Seabourn Cruise Lines, Vice President, Canyon Ranch Health and Fitness Resorts.