Costillas de Res- Braised Beef Ribs
Servings 6 Servings
Ingredients
- 2 pounds beef country-style ribs boneless
- Beef dry rub seasoning or fresh cracked pepper and kosher salt
- Fresh cracked pepper
- oil
- 2 cups beef broth or water
Instructions
- 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 beef broth or 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.
Notes
My dry rub seasonings for beef of choice are Weber brand Carne Asada seasoning and McCormick Grill Mates Texas Smokehouse Beef Rub
Salsa Macha
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 Directions 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.
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 Directions 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.