Recipe courtesy of Jim Peyton
Costillas de Res (Beef Short Ribs)
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 1000
- Total Fat
- 92
- Saturated Fat
- 37
- Carbohydrates
- 7
- Dietary Fiber
- 2
- Sugar
- 1
- Protein
- 34
- Cholesterol
- 172
- Sodium
- 264
- Total: 4 hr 30 min
- Prep: 2 hr 30 min
- Cook: 2 hr
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.