Beef Short Rib Barbacoa Recipe | Step-by-Step Guide to Bold, Smoky Flavor

beef short ribs

🥗Healthier: chicken thighs

💰Cheaper: beef chuck

Chicken thighs are lower in fat and calories, while beef chuck is more economical.

chipotle peppers

🥗Healthier: smoked paprika

💰Cheaper: canned jalapeños

Smoked paprika offers a similar smoky flavor, while canned jalapeños are less expensive.

Toast ancho chiles in a skillet over medium to medium-high heat for about 1 minute on each side until pliable and aromatic.

Remove toasted ancho chiles from the skillet and let them cool.

Chop the toasted ancho chiles, removing seeds if desired, and set aside.

Prepare mirepoix by dicing 1 cup of onion, 1/2 cup of celery, and 1/2 cup of carrot into a heaping two cups total.

Crush garlic cloves to remove skins and keep them whole for braising.

Add bay leaves to the mirepoix ingredients and set aside.

Season 4 pounds of beef short ribs with duck fat and 1/2 cup of Cattlemen's Steakhouse seasoning, ensuring all sides are coated.

Add 2 tablespoons of ground cumin to the seasoned short ribs and mix well.

Place the seasoned short ribs into a skillet with the mirepoix and add 2 cups of beef stock, ensuring the vegetables are covered.

Cover the skillet and braise the short ribs in a preheated grill set to indirect heat at 350 degrees Fahrenheit for 30 to 45 minutes.

Check the braise after 45 minutes, ensuring the liquid level is sufficient; add more beef stock or water if necessary.

Continue braising until the meat pulls away from the bones, which should take about 3 to 4 hours total until tender.

Once tender, remove the short ribs from the skillet and prepare for grilling.

Grill the braised short ribs to finish, ensuring they develop a nice color on the outside.

Cooking Techniques

Equipment Needed

Spice Level: