Colorado Chile Short Ribs

beef

Colorado Chile Short Ribs

Colorado Chile Short Ribs

Costillitas con Chile Colorado

Recipe Yield

4 to 6 servings

Cooking time

20 minutes

Rate this recipe

5 from 5 votes

Ingredients

  • 3 pounds beef short ribs cut flanken-style ½ to ⅔ inch thick, rinsed and patted dry
  • 10 to 12 (about 2 ounces) dried Colorado, Guajillo, New Mexico, or California chiles stemmed and seeded
  • 6 garlic cloves peeled
  • 1 tablespoon dried oregano or 3 tablespoons fresh
  • 1 teaspoon kosher or coarse sea salt or to taste

To Prepare

  • Rinse the short ribs under a thin stream of cold water. Pat dry and place in a container.
  • To make the marinade, heat a comal, griddle, or cast-iron skillet over medium heat. Toast the chiles for a few minutes, flipping, until they darken slightly and smell fragrant. Transfer to a medium saucepan, cover with water, and add the garlic cloves. Bring to a boil over medium-high heat and simmer for about 10 minutes, until the chiles have rehydrated.
  • Using a slotted spoon, transfer the chiles and garlic to a blender, along with ½ cup of their cooking liquid. Add the oregano and salt and puree until smooth. Once the marinade has cooled to room temperature, pour it over the meat, making sure it is entirely covered. Cover with a lid or plastic wrap and refrigerate for at least 2 hours or up to 48 hours. When you’re ready to grill, remove the meat from the refrigerator.
  • Preheat your grill or a grill pan over medium-high heat. If cooking on the grill, using tongs, rub a quarter of a white onion over the grill to clean and season it. Dab a bit of vegetable oil on the onion and rub the grill again with it.
  • Place the ribs, in batches if necessary, on the grill or grill pan and cook (covered if on a grill), for 3-4 minutes, until the bottom has seared, deep grill marks have developed, and the meat juices start to bubble. Flip and grill the other side for 2-4 minutes for medium. Transfer to a plate or platter. Cover and keep warm if you have more meat to grill.
  • Remove the bones and cut the meat into ½-inch dice. Serve with warm corn tortillas to tuck in to tacos, or use as the topping for Colorado Chile Short Rib Volcanes.

Comments

6comments inColorado Chile Short Ribs

  1. Joy

    Jan 04

    I just watched this episode. The food looked so delicious. I especially loved the highlighted love and bond of family.

    1. Pati Jinich

      Jan 07

      Aw, thanks so much Joy!

  2. Leticia Cerda

    Dec 29

    I also watched the show yesterday and I thought you used two kinds of dry chiles . Can you use both or just one ?

    1. Pati Jinich

      Jan 07

      Of course you can use a combination of your favorite ones!

  3. Anonymous

    Dec 14

    I just saw the show on the trip to chihuahua when you made the salsa for the ribs, I think you something green in the blender is that so or not. Thank you for the recepies

    1. Pati Jinich

      Dec 25

      Yes, I added 1 tablespoon of dried oregano (or 3 tablespoons fresh), enjoy!

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