Recipe courtesy of Jim Peyton

Costillas de Res (Beef Short Ribs)

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  • Total: 4 hr 30 min
  • Prep: 2 hr 30 min
  • Cook: 2 hr
  • Yield: 6 to 8 servings
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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


  1. 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.
  2. 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.
  3. 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.