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Costillas de Res (Beef Short Ribs)
Recipe courtesy Jim Peyton

Ingredients
4 pounds beef short ribs
4 ancho chiles
4 chiles de arbol (optional)
1 tablespoon dried oregano
4 cloves garlic
1/2 tablespoon powdered cumin seed
1/3 cup red wine vinegar
1/3 cup cooking oil
1/2 teaspoon salt

Directions

1

Copyright 2006 Television Food Network, G.P., All Rights Reserved

Score the ribs by slicing them at 1/4-inch intervals 1
way and then the other across the fatty tops, as if you were setting up a
crossword puzzle.
Remove the seeds and stems from the chiles, soak them in hot water for 20 minutes,
drain and place them in a blender jar. Add the oregano, garlic, cumin, vinegar,
oil and salt. Blend the mixture for 1 minute. (if the mixture is too thick to
blend properly, add a little water and continue). Pour the chile sauce over the
ribs and marinate, refrigerated for 2 hours.
Cook the ribs at 2 to 2 1/2 feet from mesquite coals for 1 to 2 hours or until
they are tender. If your barbecue will not accommodate this distance cook the
ribs over very low direct heat, or in a Texas style smoker.

2

Copyright 2006 Television Food Network, G.P., All Rights Reserved