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Costillas en Adobo

Servings 4 people
Prep Time 6 hrs 15 mins
Cook Time 5 hrs


  • Cast Iron Casserole dish
  • Blender


For the Adobo

  • 2 pasilla chillies cleaned, stem and seeds off
  • 2 cascabel chillies cleaned, stem and seeds off
  • 1 medium tomato
  • ½ medium white onion
  • 2 garlic cloves peeled
  • 5 tbsp cider vinegar
  • 1 tsp cumin
  • 1 tsp dried marjoram
  • 2 black pepper corns
  • 1 tbsp sea salt

Beef Short Ribs

  • 4 beef short ribs
  • 1 cup stout dark beer
  • 1 cup water


To Make the Adobo

  • Heat a frying pan and place the cleaned dried chillies and toast them slightly. No need to add oil. Set aside.
  • Cut the tomato, onion and peel the garlic. Place these in a saucepan, add the toasted Mexican chillies, cover with water and bring to a boil. Lower the heat and cook for 10 minutes. Set aside to cool down.
  • Once the chillies and vegetables are cooled. Place them in a blender together with a vinegar, spices and salt. Blend until smooth. Reserve.

Marinate the Beef Short Ribs

  • Rub the ribs with the adobo and leave to marinate over night or for 5 hours.

Cook the Ribs

  • Once the ribs have been marinating for a few hours or over night, place them in a cast iron casserole dish. Add the water and the beer. Place them in a preheat oven to 180° C fan assisted for 30 minutes and then lower the heat to 140° C and cook for 3 hours or until the meat is super tender that it falls apart.
  • Enjoy with some freshly made corn tortillas, frijolitos (cooked black beans), spicy salsita and a nice cold beer.


*You can make the adobo a day in advance and keep it in the fridge. If you have some adobo left, you can keep it in the fridge for a few days. It keeps very well.
Course: Main Course
Cuisine: Mexican
Keyword: mexican, ribs, adobo