Best Tatemado De Costilla De Res Tatemado Short Ribs Recipes

Costillas de Res (Beef Short Ribs) image

Provided by Food Network

Time 4h30m

Yield 6 to 8 servings

Number Of Ingredients 9

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

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.

Tatemado de Costilla de Res (Tatemado Short Ribs) image

Provided by Sergio Remolina

Yield Makes 4 servings

Number Of Ingredients 14

4 (3-inch cut) short ribs
8 ancho chiles, veins removed and seeded
1 pound onions, cut into quarters
5 cloves garlic
3 ounces piloncillo (Mexican brown sugar)
1 quart beer or pulque
1/2 cup agave nectar
1/2 cup tequila
1 ounce lard
3 maguey or agave leaves
4 cactus paddles, trimmed of spines
Frijoles de la Olla
Tortillas
Spice grinder

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.