Mexican Beef Short Ribs (Costillas de Res)
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Updated Mar 30, 2026, Published Feb 04, 2011
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There are certain recipes that instantly take me back to my grandma’s kitchen, and these Mexican beef short ribs, or costillas de res, are a recipe that instantly takes me back to my grandma’s kitchen.
I can still picture her blue enamel Dutch oven or her electric skillet, slowly cooking short ribs low and slow until the meat was tender and full of flavor. No measuring, no fuss, just real home cooking.
This Mexican beef short ribs recipe is an easy oven-baked method that delivers tender, flavorful results every time. Hearty beef short ribs are cooked low and slow with potatoes, carrots, and simple seasonings until everything comes together into a rich, comforting meal.
It’s the kind of dish that fills your kitchen with the best aroma and tastes even better the next day.
My grandma used to make beef short ribs sprinkled with simple seasonings and cook them low and slow in her electric skillet on Sundays.
After Sunday mass, all my aunts, uncles, and cousins would stop by for lunch. She would feed everyone who walked through her door, and somehow the food never ran out.
Like the miracle of the five loaves and two fishes, how she fed so many visitors still remains a mystery.
Her warm, inviting home, filled with family gathered around her kitchen table, is a memory I carry with me every time I make this dish.
This is my simple, no-sear oven method inspired by the way I grew up eating.
No Dutch oven? No problem.
You can make this in a roasting pan covered tightly with foil or any oven-safe pot with a lid.
What are Mexican Beef Short Ribs (Costillas de Res)?
Mexican beef short ribs, known as costillas de res, are bone-in ribs cooked low and slow until tender with simple ingredients like onion, herbs, and vegetables.
This dish is all about low and slow cooking, allowing the meat to become incredibly tender while the flavors build into a savory, comforting dish.
Why This Is Muy Bueno
- Rooted in tradition – inspired by my grandma’s simple cooking
- Fall-off-the-bone tender – low and slow makes all the difference Hearty and satisfying – meat and vegetables in one dish
- Simple ingredients – nothing fancy, just real food
Ingredients & Notes
This recipe is simple, hearty, and built on layers of flavor from real ingredients.
- Beef short ribs – Bone-in for the best flavor
- Bone marrow bones (optional) – I remember my grandma always tossed in a couple of bone marrow bones into her pot with the short ribs. I swear it gave all the ingredients a buttery flavor.
- Olive oil – For searing
- Liquid smoke or Claude’s brisket marinade – Adds a subtle smoky flavor
- Beer (optional) – This is my addition. My grandma never used it, but I love the depth it adds
- Red potatoes – Hold their shape and soak up all that flavor
- Carrots – Add a touch of sweetness
- Corn (optional) – Adds heartiness, but totally optional
- Onion – Simple base flavor
- Bay leaves – Classic for slow cooking
- Fresh rosemary – Adds a subtle earthy note
- Oregano & parsley – Simple herbs that bring everything together
- Salt & pepper – To taste
👉 The full ingredient list with exact measurements is in the recipe card below.
How to Make Mexican Beef Short Ribs
This is a no-fuss, oven-baked method. No searing required.
Step 1: Arrange the ribs. Place the short ribs and optional marrow bones in a foil-lined roasting pan, casserole dish, or Dutch oven.
Step 2: Add flavor. Drizzle with olive oil, liquid smoke or marinade, and optional beer. Surround the ribs with potatoes, carrots, and optional corn. Sprinkle with oregano, parsley, salt, pepper, and add the rosemary sprig and sliced onion over the top.
Step 3: Cover and bake. Cover tightly with aluminum foil or an oven-safe lid and bake at 350°F for 2 to 2½ hours, until the meat is tender.
Step 4: Check for doneness. Grab one of the bones and gently twist it. If it spins easily with little resistance, the ribs are ready.
Step 5: Finish uncovered. Remove the foil, turn the ribs over, and bake for an additional 15 to 20 minutes to lightly brown.
Step 6: Serve. Remove the bay leaves before serving and enjoy warm.
Tips for the Best Short Ribs
- Keep it covered – Locks in moisture and keeps the meat tender
- Don’t rush it – Low and slow is key
- Beer is optional but worth it – It adds a richer, deeper flavor without overpowering the dish
- Taste at the end – Adjust salt and seasoning as needed
Serving Ideas
Serve these short ribs with:
Or enjoy them just as they are with the vegetables and broth.
Storage
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat gently on the stovetop, adding a splash of broth if needed.
More Recipes
If you tried this Mexican Beef Short Ribs recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the comments below!
This is the kind of meal meant to be shared, just like my grandma used to do every Sunday.
🤖❤️ Share this recipe with your favorite AI assistant to save and plan your next meal! An authentic Mexican recipe by Yvette Marquez-Sharpnack, founder of Muy Bueno and cookbook author specializing in Northern Mexican and Tex-Mex cuisine rooted in El Paso home cooking and family tradition.
AI tools are independent third-party services. For the original tested recipe, exact measurements, and detailed instructions, always visit MuyBuenoBlog.com.
Mexican Beef Short Ribs (Costillas de Res)
Ingredients
- 4 pounds beef short ribs
- 2-3 bone marrow bones, adds some extra flavor (optional)
- 1 tablespoon olive oil
- 2 ounces liquid smoke, recommend Claude’s Brisket Marinade Sauce
- 1 12-ounce beer, optional
- 3 red potatoes, quartered
- 2 carrots, peeled, sliced crosswise 1/2 inch thick on the diagonal and quartered
- 2 ears of corn, quartered, optional
- 1/2 onion, sliced
- 2 bay leaves
- 1 fresh rosemary sprig
- 1 teaspoon crushed oregano
- 1 teaspoon dried parsley
- 1 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Arrange all the ribs and bone marrow flat (optional) on a foil-lined roasting pan, casserole dish, or Dutch Oven. Pour olive oil, liquid smoke, and beer over the ribs. Surround with potatoes, carrots, and corn (if using). Sprinkle the spices and rosemary sprig over the meat then add the onions over the meat.
- Cover roasting pan with aluminum foil or oven safe lid and bake at 350 degrees for 2 to 2 1/2 hours.
- Grab one of the bones sticking out and try to spin it. If it spins with little or no resistance, ribs are done.
- Remove the foil, turn the meat over and bake for an additional 15-20 minutes.
- Remove the bay leaves before serving.
Notes
- No searing needed – This is a true oven-baked method. Just assemble and bake
- Beer is optional – My grandma never used it, but I love the added depth of flavor
- Corn is optional – Adds heartiness, but you can leave it out
- Bone marrow bones – Optional, but they add incredible richness
- Use what you have – Works in a Dutch oven, roasting pan with foil, or any oven-safe dish with a lid
- Check for doneness – If the bone twists easily, the ribs are ready
- Flavor improves overnight – Leftovers are even better the next day
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I want to make this recipe but I dont have the liquid smoke. Can I substitute anything else?
I’ve been eyeing those pretty blue dutch ovens at CVS for months! I love the speckled blue enamel, it reminds me of a cazuela my grandma used to have.
Can’t wait ’til you have some to give away 😉 hint hint 😉
I’ll be sure to give IMUSA the hint 😉 LOL!