Mexican Beef Short Ribs (Costillas de Res)

Mexican beef short ribs recipe by Yvette Marquez-Sharpnack of Muy Bueno served with potatoes, carrots, corn, and marrow bone on a rustic plate

5 (1 rating)

Mexican Beef Short Ribs (Costillas de Res)

This Mexican beef short ribs recipe is an easy, no-fuss oven baked dish made with simple ingredients like potatoes, carrots, and optional corn. Inspired by traditional home cooking, these tender short ribs are seasoned and cooked low and slow until fall-off-the-bone delicious. No searing required and easy to make in a roasting pan or Dutch oven.

Prep Time10

Cook Time2 50

Total Time3

Course: Dinner

Cuisine: Mexican

Servings:

Author: Yvette Marquez-Sharpnack | Muy Bueno

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