Costilla De Res Plate Recipe

Season and Sear

Pat beef short ribs dry. In a small bowl mix kosher salt, black pepper, garlic powder and ground cumin. Rub ribs evenly with olive oil then season all over with the spice mix. Heat a large ovenproof skillet or Dutch oven over medium-high heat. When hot, add ribs and sear 3–4 minutes per side until deeply browned. Transfer ribs briefly to a plate.

Braise

Lower heat to medium. Add 1 cup beef broth and chipotle in adobo (if using) to the skillet, scraping up browned bits. Return ribs to the pan with any accumulated juices, cover with lid or foil and transfer to a preheated 325°F (160°C) oven. Braise 2 to 2½ hours until meat is fork-tender and pulling from the bone. Check after 90 minutes and add a splash more broth if liquid is nearly gone.

Rest

Remove ribs from oven, keep covered and let rest 10 minutes before plating so juices redistribute.

While ribs are braising (last 30 minutes), prepare vegetables. Slice the white onion into 1/2-inch rounds or thick wedges. Halve the roma tomatoes. Core and quarter the bell pepper. Cut nopal pads into 1/2-inch strips if large. Toss all vegetables with 2 tbsp oil, 3/4 tsp salt and 1/2 tsp black pepper.

Heat a grill pan or outdoor grill to medium-high. Grill onion slices 3–4 minutes per side until charred and softened; grill bell pepper and nopal strips 4–6 minutes, turning until blistered and charred in spots. Grill tomatoes cut-side down 2–3 minutes just to soften and get char marks. Remove to a platter and squeeze fresh lime over the vegetables. Keep warm.

When serving, slice or pull braised ribs and place on plate then pile grilled onion, tomato, bell pepper and cactus over the ribs.

Rinse rice under cold water until water runs clear. In a medium saucepan heat 1 tbsp oil over medium heat. Add minced garlic and cook 20–30 seconds until fragrant. Add drained rice and toast 1–2 minutes, stirring. Add 2 cups broth and 1/2 tsp salt, bring to a boil, then reduce heat to low, cover and simmer 15–18 minutes until liquid is absorbed. Remove from heat and let sit covered 5 minutes; fluff with a fork before plating.

In a medium skillet over medium heat, cook bacon until crisp, then remove and chop, leaving about 1 tbsp bacon fat in the pan. Add diced onion and cook 3–4 minutes until softened. Add minced garlic and cook 30 seconds more.

Add beans (with some liquid if canned) and diced tomato to the skillet. Stir in cumin, chopped cilantro, minced jalapeño, salt and pepper. Simmer gently 8–10 minutes to meld flavors; if too thick, add a splash of water or broth. Stir in chopped bacon and a squeeze of 1/2 lime before serving.

In a bowl combine mixed salad greens, thinly sliced radish, halved cherry tomatoes and red onion. Whisk together 1 tbsp olive oil, 1 tbsp fresh lime juice, 1/4 tsp salt and 1/4 tsp black pepper. Drizzle dressing over salad and toss to combine. Sprinkle crumbled queso fresco on top.

On each plate place a mound of rice and a scoop of charro beans. Arrange braised beef ribs alongside and top ribs generously with the grilled vegetable mixture. Add a portion of the special salad to the plate. Garnish with chopped fresh cilantro and lime wedges. Serve immediately.