Costillas de res a la mexicana 🇲🇽😋

Oh my goodness, if you haven't tried making 'Costillas de Res a la Mexicana' at home, you are seriously missing out! This dish has become a staple in my kitchen, especially for weekend gatherings. There's just something incredibly comforting and satisfying about tender beef ribs simmered in a rich, flavorful Mexican sauce. It brings back memories of family meals and the vibrant flavors of authentic Mexican cuisine. So, what exactly are Costillas de Res a la Mexicana? Essentially, they are beef ribs, often short ribs, cooked until fall-off-the-bone tender in a savory, often slightly spicy, tomato-based sauce with chiles, onions, and garlic. It's a dish that truly shines with simple, fresh ingredients and a little bit of patience. Forget complicated techniques; this recipe is all about letting the flavors meld beautifully. For me, the key to truly amazing Mexican beef ribs starts with the right cut. I always look for meaty beef short ribs. You can ask your butcher to cut them "flanken style" or simply get bone-in short ribs and cut them into manageable pieces. The bone adds so much flavor to the sauce! Here's how I usually prepare my batch of delicious Costillas de Res: Ingredients I love to use: 2-3 lbs beef short ribs (Costillas de Res), cut into 2-3 inch pieces 1 tablespoon olive oil 1 large white onion, chopped 4-5 cloves garlic, minced 3-4 ripe Roma tomatoes, roughly chopped (or a can of diced tomatoes) 2-3 serrano peppers, stemmed and roughly chopped (adjust to your spice preference) 1/2 cup beef broth 1/4 cup fresh cilantro, chopped Salt and freshly ground black pepper to taste Optional: a pinch of cumin, a bay leaf My Cooking Steps: Brown the Ribs: I start by patting the beef ribs dry and seasoning them generously with salt and pepper. In a large heavy-bottomed pot or Dutch oven, I heat the olive oil over medium-high heat. Once hot, I brown the ribs on all sides until they have a beautiful crust. This step is crucial for developing deep flavor. Don't overcrowd the pot; do it in batches if necessary. Once browned, I set them aside. Sauté Aromatics: In the same pot, I reduce the heat to medium and add the chopped onion. I cook it until it's softened and translucent, usually about 5-7 minutes. Then, I toss in the minced garlic and chopped serrano peppers, cooking for another minute until fragrant. Build the Sauce: Next, I add the chopped tomatoes to the pot. I let them cook down for about 5-10 minutes, stirring occasionally, until they start to break down and release their juices. This creates a wonderful base for the sauce. Simmer Time: I return the browned beef ribs to the pot. Pour in the beef broth and add a pinch of cumin and a bay leaf if I'm using them. I make sure the ribs are mostly submerged in the liquid. If not, I add a little more broth or water. I bring the mixture to a simmer, then reduce the heat to low, cover the pot tightly, and let it cook. Patience Pays Off: This is where the magic happens! I let the Costillas de Res simmer for at least 2 to 2.5 hours, or even longer, until the beef is incredibly tender and practically falling off the bone. I check it every now and then, giving it a stir and adding a splash of water or broth if the sauce gets too thick. Finish Strong: Once the ribs are tender, I remove the bay leaf and stir in the fresh cilantro. I taste and adjust the seasoning with more salt and pepper if needed. Sometimes, I mash a few of the tomatoes against the side of the pot to thicken the sauce slightly. I love serving these Costillas de Res a la Mexicana with warm corn tortillas, a side of fluffy Mexican rice, and some refried beans. A sprinkle of fresh cilantro and a squeeze of lime juice always elevates the dish. It's truly a meal that feels like a warm hug. Trust me, once you try making these, you'll wonder why you ever bought them from a restaurant! Enjoy your culinary adventure!