Cut a couple of lime, lemon, or sour orange and extract their juice, enough to fill a coffee cup to the top.
Wash the meat and cut the strip of meat into slices following the thickness of the bones of the rib. In a large nonstick pot, place the short ribs slices and pour 3 cups (0.71 l) of water; it should cover about ¾ of the meat.
Add the garlic cloves, 1cup (0.24 l) lime juice, and season with kosher salt and black pepper. Bring to medium heat until it breaks to a boil. Cover and cook for about 1 - ½ hours or until you notice that the meat is tender. If you see that the liquid dries too much, add a little water.
Once the meat is tender, uncover the pot, turn to high heat, and occasionally stir until all the water evaporates. Much of the fat will have melted, and that same fat will help the meat be brown and acquire a spectacular taste.
Once the pieces have taken a good color, add the juice of 1 lime, leaving it to reduce until it disappears completely.
Finish the cooking when the pieces have taken an intense golden color. Serve it, accompanying the Braised Short Ribs with white rice, salad, boiled or fried yuca, etc. You can not imagine how delicious it is! Try it!!!
Enjoy our Perfect Braised Short Ribs "Asado a la Olla"😋