Some cuts are done in a few minutes over the fire. Short rib is in no hurry, and that is exactly why it is worth the wait.
What is short rib?
It is the beef rib: a bone-in cut with plenty of marbling and tissue that needs time to soften. When it is cooked low and slow, the meat becomes so tender it pulls apart with a fork.
What is our Short Rib like?
We bake it for 4 hours. It arrives at the table as a 400 g portion made for sharing, with corn tortillas so everyone can build their own tacos.
Which sides go with it?
Our main dishes are served with 2 sides of your choice. These work great with short rib:
- Jalapeño mashed potatoes, for something creamy.
- Grilled onions, for a touch of sweetness.
- Charro pinto beans or Mexican rice, if you are making tacos.
What if I want it in a sandwich?
That is what the Short Rib Pepito is for: grilled ciabatta, tomato, avocado, caramelized onion, melted cheese and beef jus, served with French fries.
Can I add it to a steak?
Yes. With our Huesitos, you can pair your Arrachera, Sirloin, Rib Eye, Filet or Half Rack with 200 g of short rib. Two cravings on one plate.
What should I drink with it?
An Old Fashioned, with Bulleit® Bourbon, sugar and Angostura bitters, stands up well to such a rich flavor. If you like something bitter, order a Negroni.
House tip
Order it for the table from the start. Four hours in the oven cannot be rushed, but they are enjoyed best when everyone grabs a tortilla.
Try it at La Vicenta Tezontle, in Parque Tezontle, Iztapalapa, Mexico City. Book on our website and follow us on social media. Four hours in the oven; five minutes on the table.