- Preheat the oven to 300F with a rack in the middle.
- Season the short ribs all over with 1 Tbl Fajita seasoning, then arrange in a 13 by 9-inch baking dish (it will be a tight squeeze).
- 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.
- Pour 1/3 of the sauce over the short ribs.
- Using tongs, flip the ribs over and spoon another 1/3 of the sauce over top.
- Reserve the remaining sauce to spoon over the cooked ribs.
- Pour the green chilis over top of the ribs dispersing evenly.
- Cover the pan with aluminum foil and roast for 2-1/2 hours.
- 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!)
- Cook for 30 minutes more, until the meat is tender and browned.
- Transfer the short ribs to a serving platter.
- 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)
- Pour the juices (and the green chilis) into a medium sauce pan leaving the fat greasy part behind.
- Add in about 1/4 cup of the remaining enchilada sauce and bring to a boil.
- Make a slurry of the cornstarch and water and whisk into the liquid to thicken.
- Slather over top of the ribs and garnish with remaining cilantro.
I served mine on warm tortillas, cheddar cheese, some black beans, refried beans and topped it with the meat and sauce. Mmmm!