Beef Short Ribs

Costillas de Res


Preparation info

  • Difficulty


  • 4 to 6


Appears in

Muy Bueno: Three Generations of Authentic Mexican Flavor

Muy Bueno

By Yvette Marquez-Sharpnack

Published 2013

  • About

Every once in a while I crave short ribs prepared with liquid smoke surrounded by four basic vegetables: potatoes, carrots, corn, and onions. Less is more and this simple recipe is a winner in our home every time. My Grandma used to add bone marrow to this dish and my brother and I would fight over who was getting the larger piece. The buttery flavor of the marrow, spread over a warm corn tortilla and lightly salted, is an acquired taste. Even if you don’t eat the marrow by itself, you should add it to the main dish for the incredible sabor it will give this dish.


  • 4 pounds beef short ribs
  • 2 or 3 bone marrow bones (optional)
  • 1 tablespoon olive oil
  • 8 ounces liquid smoke (recommend Claude’s Barbeque Brisket Marinade Sauce)
  • 3 red potatoes, quartered
  • 2 carrots, peeled and quartered
  • 2 ears of corn, quartered
  • 1 teaspoon crushed dried Mexican oregano
  • 1 teaspoon dried parsley
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 2 bay leaves
  • 1 fresh rosemary sprig
  • ½ yellow onion, sliced


Preheat oven to 350 degrees F. Arrange all the ribs and bone marrow bones, if using, in a roasting pan, casserole dish, or Dutch oven.

Pour olive oil and liquid smoke over the ribs. Surround the ribs with potatoes, carrots, and corn. Sprinkle the oregano, parsley, salt, and pepper over the meat. Place the bay leaves and rosemary sprig on the meat. Place the onion slices on the meat.

Cover roasting pan or casserole dish with aluminum foil or oven safe lid and bake for 2 to 2½ hours.

Remove the foil or lid and turn the meat over. Replace the foil or lid and bake for an additional 15 to 20 minutes. The ribs are done when you grab one of the rib bones and try prying it off the meat and it is loose and spins with little or no resistance. Remove the bay leaves before serving.