Red Beef Rib Broth

Steps

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1. 1
   Rinse the beef short ribs thoroughly. Clean the corn and cut 3 ears into chunks and 3 ears into thin slices.
   ▶ ≈0:12
2. 2
   Bring water to a boil in a pot. Add the beef ribs and salt, and let them start cooking. Add all the prepared corn pieces to cook together with the meat.
   ▶ ≈0:36
3. 3
   Cut tomatoes in half, cut the onion in half and into small chunks, and leave garlic cloves whole. In a separate pan, fry the tomatoes, onion, and garlic until lightly golden.
   ▶ ≈1:28
4. 4
   Halve the guajillo chiles and remove the seeds. Add them along with the chile de árbol to the pan with the tomatoes and continue frying until the chiles are lightly toasted.
   ▶ ≈2:16
5. 5
   Add water to the cooked tomato and chile mixture and bring to a boil. Let it simmer until all ingredients are very soft and flavors are well developed.
   ▶ ≈3:18
6. 6
   Check if the beef ribs are very tender. Blend or grind the cooked tomato and chile mixture until smooth using a blender or traditional stone grinder.
   ▶ ≈3:30
7. 7
   Pour the ground sauce into the pot with the beef ribs and corn. Add salt to taste and let the broth simmer together until fully combined and flavored.
   ▶ ≈4:08
8. 8
   Add the epazote sprigs and let the broth continue to simmer until all flavors are fully developed and infused.
   ▶ ≈4:42
9. 9
   Ladle the broth into bowls. Verify that the beef is very tender and adjust seasoning with salt as needed. Serve hot and enjoy.
   ▶ ≈5:00