Instructions

1. Preheat the oven to 300F with a rack in the middle.
2. Season the short ribs all over with 1 tablespoon Fajita seasoning, then arrange in a 13 by 9-inch baking dish (it will be a tight squeeze).
3. Combine the enchilada sauce, remaining fajita seasoning, lime juice, cayenne and 1/2 cup of the cilantro in a small bowl and stir until smooth.
4. Pour 1/3 of the sauce over the short ribs.
5. Using tongs, flip the ribs over and spoon another 1/3 of the sauce over top.
6. Reserve the remaining sauce to spoon over the cooked ribs.
7. Pour the green chilis over top of the ribs dispersing evenly.
8. Cover the pan with aluminum foil and roast for 2-1/2 hours.
9. Remove the foil and, if the cooking liquid is covering the meat, use a large spoon or ladle to remove some of the liquid so that the tops are exposed. (Note: the meat will look unappetizing at this stage; don’t worry, it will look much better once it’s done!)
10. Cook for 30 minutes more, until the meat is tender and browned.
11. Transfer the short ribs to a serving platter.
12. At this point you can discard the cooking liquid or you can pour it into a fat strainer to allow it to separate. (This is what I did)
13. Pour the juices (and the green chilis) into a medium sauce pan leaving the fat greasy part behind.
14. Add in about 1/4 cup of the remaining enchilada sauce and bring to a boil.
15. Make a slurry of the cornstarch and water and whisk into the liquid to thicken.
16. Slather over top of the ribs and garnish with remaining cilantro.