Heat a frying pan and place the cleaned dried chillies and toast them slightly. No need to add oil. Set aside.
Cut the tomato, onion and peel the garlic. Place these in a saucepan, add the toasted Mexican chillies, cover with water and bring to a boil. Lower the heat and cook for 10 minutes. Set aside to cool down.
Once the chillies and vegetables are cooled. Place them in a blender together with a vinegar, spices and salt. Blend until smooth. Reserve.
Marinate the Beef Short Ribs
Rub the ribs with the adobo and leave to marinate over night or for 5 hours.
Cook the Ribs
Once the ribs have been marinating for a few hours or over night, place them in a cast iron casserole dish. Add the water and the beer. Place them in a preheat oven to 180° C fan assisted for 30 minutes and then lower the heat to 140° C and cook for 3 hours or until the meat is super tender that it falls apart.
Enjoy with some freshly made corn tortillas, frijolitos (cooked black beans), spicy salsita and a nice cold beer.
*You can make the adobo a day in advance and keep it in the fridge. If you have some adobo left, you can keep it in the fridge for a few days. It keeps very well.