Costillas de Res (Mexican-Style Beef Ribs)
Costillas de Res (Mexican-Style Beef Ribs)
Ingredients
- 2 tablespoons olive oil
- 2 pounds beef ribs, cut into 2-3 inch pieces
- 1 tablespoon paprika
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1 yellow onion, sliced
- 1 serrano pepper, sliced (remove seeds for less heat)
- 3 roma tomatoes, sliced
- 1/2 cup water
- 1 tablespoon chicken bouillon, granulated
- 1/4 cup fresh cilantro, chopped
Instructions
- 1
Pour 2 tablespoons of olive oil into a large, heavy-bottomed pan or Dutch oven and place it over medium-high heat.
⏱️ 1 min
- 2
Add the cut beef ribs to the hot pan. Do not overcrowd; cook in batches if necessary to ensure proper browning.
⏱️ 2 min
- 3
Season the beef ribs generously with 1 tablespoon of paprika, followed by 1 tablespoon of garlic powder, 1 tablespoon of onion powder, 1 teaspoon of salt, and 1/2 teaspoon of freshly ground black pepper.
⏱️ 1 min
- 4
Using a wooden spoon or tongs, mix the ribs with the seasonings, ensuring they are well coated on all sides.
⏱️ 2 min
- 5
Cover the pan with a lid and allow the ribs to cook and brown for about 10-15 minutes, stirring occasionally.
⏱️ 15 min
- 6
Once one side is browned, use tongs to flip the beef ribs to cook the other side. Continue to brown all sides.
⏱️ 5 min
- 7
Cover the pan again and continue cooking until the ribs are fully browned on all sides and have released some liquid, about 10-15 more minutes.
⏱️ 15 min
- 8
Add the sliced yellow onion and sliced serrano pepper to the pan with the browned ribs.
⏱️ 2 min - 9
Mix the vegetables with the ribs using tongs, ensuring they are evenly distributed.
⏱️ 1 min
- 10
Cover the pan and allow the vegetables to soften slightly for about 5-7 minutes, stirring once.
⏱️ 7 min
- 11
Add the 3 sliced roma tomatoes to the pan.
⏱️ 1 min
- 12
Mix the tomatoes with the ribs, onion, and serrano pepper until well combined.
⏱️ 1 min
- 13
Pour 1/2 cup of water into the pan.
⏱️ 1 min
- 14
Add 1 tablespoon of granulated chicken bouillon to the mixture.
⏱️ 1 min
- 15
Stir all the ingredients together thoroughly to combine the chicken bouillon and ensure everything is mixed.
⏱️ 1 min
- 16
Reduce the heat to low, cover the pan, and let it simmer for 30-40 minutes, allowing the flavors to meld and the ribs to become tender. Stir occasionally to prevent sticking.
⏱️ 40 min
- 17
Once the sauce has thickened to your desired consistency and the ribs are tender, remove the lid and add 1/4 cup of chopped fresh cilantro.
⏱️ 1 min
- 18
Lightly mix the cilantro into the dish.
⏱️ 1 min
- 19
Cover the pan briefly for 2-3 minutes to allow the cilantro to wilt and its flavors to infuse into the dish.
⏱️ 3 min
- 20
The Mexican-styled beef ribs are now ready to be served. Serve hot with rice, tortillas, or your favorite side dishes.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Costillas de Res (Mexican-Style Beef Ribs)
- 2 tablespoons olive oil
- 2 pounds beef ribs, cut into 2-3 inch pieces
- 1 tablespoon paprika
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1 yellow onion, sliced
- 1 serrano pepper, sliced (remove seeds for less heat)
- 3 roma tomatoes, sliced
- 1/2 cup water
- 1 tablespoon chicken bouillon, granulated
- 1/4 cup fresh cilantro, chopped
Instructions
- 1
Pour 2 tablespoons of olive oil into a large, heavy-bottomed pan or Dutch oven and place it over medium-high heat.
⏱️ 1 min - 2
Add the cut beef ribs to the hot pan. Do not overcrowd; cook in batches if necessary to ensure proper browning.
⏱️ 2 min - 3
Season the beef ribs generously with 1 tablespoon of paprika, followed by 1 tablespoon of garlic powder, 1 tablespoon of onion powder, 1 teaspoon of salt, and 1/2 teaspoon of freshly ground black pepper.
⏱️ 1 min - 4
Using a wooden spoon or tongs, mix the ribs with the seasonings, ensuring they are well coated on all sides.
⏱️ 2 min - 5
Cover the pan with a lid and allow the ribs to cook and brown for about 10-15 minutes, stirring occasionally.
⏱️ 15 min - 6
Once one side is browned, use tongs to flip the beef ribs to cook the other side. Continue to brown all sides.
⏱️ 5 min - 7
Cover the pan again and continue cooking until the ribs are fully browned on all sides and have released some liquid, about 10-15 more minutes.
⏱️ 15 min - 8
Add the sliced yellow onion and sliced serrano pepper to the pan with the browned ribs.
⏱️ 2 min - 9
Mix the vegetables with the ribs using tongs, ensuring they are evenly distributed.
⏱️ 1 min - 10
Cover the pan and allow the vegetables to soften slightly for about 5-7 minutes, stirring once.
⏱️ 7 min - 11
Add the 3 sliced roma tomatoes to the pan.
⏱️ 1 min - 12
Mix the tomatoes with the ribs, onion, and serrano pepper until well combined.
⏱️ 1 min - 13
Pour 1/2 cup of water into the pan.
⏱️ 1 min - 14
Add 1 tablespoon of granulated chicken bouillon to the mixture.
⏱️ 1 min - 15
Stir all the ingredients together thoroughly to combine the chicken bouillon and ensure everything is mixed.
⏱️ 1 min - 16
Reduce the heat to low, cover the pan, and let it simmer for 30-40 minutes, allowing the flavors to meld and the ribs to become tender. Stir occasionally to prevent sticking.
⏱️ 40 min - 17
Once the sauce has thickened to your desired consistency and the ribs are tender, remove the lid and add 1/4 cup of chopped fresh cilantro.
⏱️ 1 min - 18
Lightly mix the cilantro into the dish.
⏱️ 1 min - 19
Cover the pan briefly for 2-3 minutes to allow the cilantro to wilt and its flavors to infuse into the dish.
⏱️ 3 min - 20
The Mexican-styled beef ribs are now ready to be served. Serve hot with rice, tortillas, or your favorite side dishes.
⏱️ 1 min