Costillas de Res en Salsa Ranchera

Ingredients

• 2 tbsp olive oil (For charring the vegetables)
• 2 tomatillos
• 5 Roma tomatoes
• 1 jalapeño (Stem removed before blending)
• 0.5 yellow onion (Cut into quarters)
• 3 guajillo chiles (Seeded and cleaned)
• 5 garlic cloves
• 1 tsp Mexican oregano
• 1 tsp ground cumin (The transcript calls this ground comino)
• 1 tsp garlic powder (For the ranchero sauce)
• 1 tsp onion powder (For the ranchero sauce)
• 1 tbsp beef bouillon
• 0.75 cup water (Use an additional splash as needed for blending, plus a little to rinse the blender)
• 3.5 tbsp olive oil (For frying the potatoes, carrots, and searing the ribs)
• 5 potatoes (Peeled, diced, rinsed, and thoroughly drained; the transcript says four to five potatoes)
• 2 carrots (Sliced)
• 3 lb beef short ribs (Cut between each bone into individual ribs)
• 1 tsp garlic powder (For seasoning the short ribs; amount inferred from “some”)
• 1 tsp onion powder (For seasoning the short ribs; amount inferred from “some”)
• 1 tsp ground cumin (For seasoning the short ribs; amount inferred from “some”)
• 1 tsp smoked paprika (Amount inferred from “a little bit”)
• salt (Add to season the ribs and adjust to taste after the sauce is added)
• black pepper (Add to season the ribs)

Steps

1. 1

   Heat a large, heavy skillet or Dutch oven over medium to medium-high heat. Prepare the vegetables while the pan heats: halve the onion and cut it into quarters, and seed and clean the guajillo chiles.

2. 2

   Add about 2 tablespoons of olive oil to the hot pan and let it heat until shimmering.

3. 3

   Add the tomatillos, Roma tomatoes, jalapeño, quartered onion, cleaned guajillo chiles, and garlic cloves. Char the vegetables, turning as needed, until they develop browned and blackened spots and the garlic is fragrant. Watch the garlic closely because it will burn first.

4. 4

   Transfer the charred vegetables to a blender. Remove the jalapeño stem, then add the Mexican oregano, cumin, garlic powder, onion powder, beef bouillon, and about 1/2 to 3/4 cup water.

5. 5

   Cover the blender and blend until the ranchero sauce is smooth. If it is too thick, add more water a little at a time; set the sauce aside.

6. 6

   Add 3 to 4 tablespoons more olive oil to the skillet and heat it over medium-high heat.

7. 7

   Add the peeled, diced potatoes, making sure they have been rinsed and thoroughly drained so they do not splatter in the hot oil. Fry until they begin to brown and soften.

8. 8

   Add the sliced carrots to the potatoes and continue cooking until the vegetables are lightly browned and partially cooked. Remove the potatoes and carrots from the pan and set them aside.

9. 9

   Cut the short ribs between each bone to create individual pieces. Return the skillet to medium-high heat and add a small amount of oil if the pan is dry.

10. 10

    Add the short ribs to the hot skillet. Season them with garlic powder, onion powder, ground cumin, smoked paprika, salt, and black pepper, then toss to distribute the seasonings.

11. 11

    Sear the ribs on all sides, turning them as needed, until well browned. Increase the heat slightly if they are not developing a good sear, while taking care not to scorch the seasonings.

12. 12

    Pour the ranchero sauce over the seared ribs. Add a small splash of water to the blender, swirl to loosen the remaining sauce, and pour that into the skillet as well.

13. 13

    Stir briefly so every rib is coated with ranchero sauce, allowing the meat to begin absorbing the sauce's flavor.

14. 14

    Return the fried potatoes and carrots to the skillet. Stir carefully to incorporate everything, coating the vegetables with the ranchero sauce as evenly as possible.

15. 15

    Taste the sauce and adjust the salt if needed. Bring the mixture to a simmer, cover the skillet, and cook for about 15 minutes.

16. 16

    Remove the lid after 15 minutes. Check that the vegetables are tender and the ribs are cooked through, then serve the costillas hot with plenty of ranchero sauce.

Notes

The creator notes that the recipe can be scaled down for a smaller family. The amounts for rib seasoning are not specified, so season according to taste. Take care when adding wet ingredients to hot oil, and ensure the rinsed potatoes are well drained before frying.

Nutrition per serving

• main
• Mexican
• beef
• short ribs
• simmered
• one-pot
• comfort food
• gluten-free