Costillas De Res Beef Short Ribs Recipes

BEEF SHORT RIBS

Steps:

• Coat the short ribs liberally with the Brown Sugar Rub on both sides. It is not necessary to rub the spices into the meat, rather sprinkle an even layer over the top. Refrigerate overnight. Preheat your smoker to 225 degrees F. Add a log of hickory. Place the meat in the smoker and maintain temperature at or around 225 degrees F for 12 to 14 hours, or until done. Replace the hickory logs as they expire. Test the meat by twisting one of the exposed bones. If the bone moves easily the meat is done. Allow the meat to rest for 30 minutes. Cut each plate into 4 portions. Serve with BBQ sauce.
• Combine the sugars, salt, black pepper and cayenne, and mix thoroughly.

COSTILLAS DE RES (BEEF SHORT RIBS)

Steps:

• 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.

BEEF SHORT RIBS

Steps:

• Coat the short ribs liberally with the Brown Sugar Rub on both sides. It is not necessary to rub the spices into the meat, rather sprinkle an even layer over the top. Refrigerate overnight.
• Preheat your smoker to 225 degrees F. Add a log of hickory.
• Place the meat in the smoker and maintain temperature at or around 225 degrees F for 12 to 14 hours, or until done. Replace the hickory logs as they expire.
• Test the meat by twisting one of the exposed bones. If the bone moves easily the meat is done. Allow the meat to rest for 30 minutes. Cut each plate into 4 portions. Serve with BBQ sauce.
• Combine the sugars, salt, black pepper and cayenne, and mix thoroughly.

TATEMADO DE COSTILLA DE RES (TATEMADO SHORT RIBS)

Steps:

• Trim excess fat from short ribs then cut between the bones.
• In a saucepan over moderate heat, dry-roast the chiles. Transfer to a spice grinder and grind into a powder.
• In the same saucepan, dry-roast the onions and garlic. Transfer to a blender, add the piloncillo, beer or pulque, agave, tequila, and the powdered chiles, and process until smooth.
• In a medium saucepan, heat the lard and fry the chile mixture. Season with salt and let cool. Coat the meat with the chile mixture, cover, and marinate in the refrigerator overnight.
• Preheat the oven to 375°F and arrange a steamer in a roasting pan.
• In a saucepan over moderate heat, dry-roast the maguey or agave leaves. Transfer to the roasting pan on the steamer and top with 2 cactus paddles. Place the ribs with the marinade on top and cover with the remaining 2 cactus paddles. Cover the pan with foil or a lid and bake until the ribs are fork tender, 3 to 4 hours, checking the water level every 30 minutes and adding 1/2 cup of water when it gets very low.
• Transfer the short ribs to a serving platter. Slice the cactus paddles into strips and place them on top of the ribs. Serve with Frijoles de la Olla and tortillas.