In a world of instant pots and pressure cookers, I truly still enjoy the low and slow cooking process of traditional braised dishes. This recipe for costillas de res(beef ribs), is a cooking method that my mom used for a particular beef dish. The dish was called carnitas de res al vapor. The translation would simply be, little beef meat, steamed. Somehow the translation doesn’t sound as appetizing in English to me, lol! My costillas de res(beef ribs) of choice today are boneless country-style ribs. I am more familiar with the pork version of these tasty ribs. I use them in many recipes. I forget how delicious the beef ribs are for tacos, in particular. This recipe could not be any easier! You can go with a simple seasoning of salt and pepper, or choose a flavorful beef dry rub. A little oil and 2 cups of water and you are on your way to some tender, delicious costillas de res(beef ribs)! At the end of the rib post, I included the recipe for salsa macha with toasted sesame seeds! Although I have prepared this salsa many times, this was the first time I decided to add the toasted sesame seeds. So tasty! Not just for the ribs, but excellent on seafood, pork, tamales, quesadillas, you name it! #costillasderes #salsamacha
Costillas de Res -Braised Beef Country-Style Ribs(Boneless)
Yields 5-6 ervings
2 pounds beef country-style ribs(boneless)
Beef dry rub seasoning
Fresh cracked pepper
2 cups water
Tips~ My dry rub seasonings for beef of choice are Weber brand Carne Asada seasoning and McCormick Grill Mates Texas Smokehouse Beef Rub
Season the ribs generously with your favorite beef dry rub seasoning. Season with extra fresh cracked pepper. Let sit for 20 minutes.
Preheat 4 tablespoons of oil to medium heat in a deep skillet for 3-4 minutes.
Sear the ribs on all sides for 3-4 minutes per side.
Pour in the 2 cups of water to the skillet. Cover and reduce heat to medium/ low. Continue braising for 90 minutes, turning the ribs over every 30 minutes. Done! Remove ribs from skillet. Stir the remaining gravy on the bottom of skillet and pour over ribs if you like. I garnished mine with some salsa macha.
**For Tacos, serve withcorn tortillas, roasted poblano strips(rajas), onions, cilantro, lime and salsa macha
Every fall at the farmers market, the poblano peppers come in different colors. Pictured above are green, red and brown! Delicious!
The dry rub I used was the Texas Smokehouse recipe and it yields a dark and slightly smoky rib.
For me, the perfect beef taco, besides barbacoa! Lol!
Homemade corn tortillas are a must try!
1 1/2 cups oil(canola, grapeseed)
2 cups chile de arbol(no stems)
4-6 chile morita
6 large cloves garlic
2-3 tablespoons vinegar
2 teaspoons salt
2 tablespoons of toasted sesame seeds
Combine the oil, chiles and garlic in a saucepan. Heat to just below medium heat.
When the oil begins to simmer, stir often. After 7-8 minutes, remove the cloves of garlic. Transfer to the blender.
Continue stirring chiles, reducing heat slightly, until they begin to darken in color and become aromatic. Don’t let them get too dark or they will be bitter.
Transfer ingredients from sauce pan to the blender. Let it cool for 20 minutes. Add vinegar, salt and sesame seeds. Pulse to blend until desired consistency.