Costillas rancheras (short ribs and potatoes in salsa ranchera)
Cooking Con Claudia · ♥ 2.2K likes · 45K views · 5 min video
Read about ribs in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2–3 lb short ribs
- 1–4 whole chile morita
- 1 tsp oregano
- ¾ whole onion
- 3 whole potatoes
- 3 whole chopped tomatoes
- 3 whole chopped tomatillos
- salt and black pepper
Pat the individually cut short ribs dry and season both sides with salt and black pepper.
- 4 whole roma tomatoes
- 3 whole tomatillos
- 1 whole jalapeno
- ¼ whole onion
Roast four roma tomatoes, three tomatillos, one jalapeno and a quarter onion until charred all around; transfer to the blender cup.
Lightly toast the chile morita just until fragrant, without burning, and add to the blender cup.
- 3 cloves garlic cloves
- cilantro
- salt and black pepper
- 1 tsp ground cumin
- ¾ cup water
Add three garlic cloves, a small handful of cilantro, a little salt and black pepper, a teaspoon of ground cumin, oregano and three quarters of a cup of water; blend until smooth.
- oil
Heat a pan with a little oil and sear the ribs in batches, two minutes per side; set aside.
- 1 whole jalapeno
Reduce heat to medium, add the jalapeno and the rest of the onion and saute a couple of minutes.
- garlic salt
Add the potatoes, season with a little garlic salt, mix and cook about five minutes.
Add the chopped tomatoes and tomatillos and cook two more minutes.
- water
Return the ribs, add the salsa and a little water rinsed from the blender cup, mix and bring to a simmer.
Cover and cook about 10 to 12 minutes, until the potatoes and ribs are fully cooked; check and adjust salt.