Food Network: Costillas de Res (Beef Short Ribs)

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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
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.