Costillas en Adobo

Ingredients

• •3 lbs beef short ribs
• •4 dried ancho chiles
• •3 dried guajillo chiles
• •4 cloves garlic
• •1/2 cup apple cider vinegar
• •2 tablespoons cumin
• •1 teaspoon oregano
• •2 tablespoons olive oil
• •1 cup beef broth (gluten-free)
• •1 onion, sliced
• •1 teaspoon salt

Directions

1. 1Remove stems and seeds from dried chiles, then toast them in a dry skillet for 1 minute. Soak in hot water for 10 minutes until softened.
2. 2Blend soaked chiles with garlic, vinegar, cumin, oregano, and salt until a smooth paste forms.
3. 3Heat olive oil in a large pot and brown the ribs on all sides, about 8 minutes total.
4. 4Remove ribs and sauté sliced onion until soft, about 3 minutes.
5. 5Return ribs to the pot, coat with adobo sauce, then add beef broth.
6. 6Bring to a boil, then reduce heat, cover, and simmer for 1 hour until ribs are tender.
7. 7Uncover and cook an additional 10 minutes to thicken the sauce. Serve hot with rice or tortillas.

💡 Short ribs in adobo need enough braising time for connective tissue to soften; the chile sauce can taste finished well before the meat is fork-tender. Slow cooker: brown the meat first, then cook LOW 7–8 hours, or HIGH 3–4 hours, adding any greens, dairy or fresh herbs in the last 15 minutes.

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