Costillas de Res (Beef Short Ribs)

Total Time:
4 hr 30 min
2 hr 30 min
2 hr

6 to 8 servings

  • 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
  • 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.

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