Costillas de Res a la parrilla

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This summer try grilling something new – beef short ribs that cook quickly and turn out surprisingly tender. No need to braise or roast for hours to tenderize the meat because the thin cut found in Mexican butcher shops makes grilling possible. The thin cut absorbs the marinade or rub quickly so that these ribs cook in minutes, not hours.

For these ribs, I use a spice-coffee rub that my good friends Pat and Jim Moore prepared for me. The original recipe they used is found in this link – NYC’s legendary Lobel’s Butcher, but I’ve modified it slightly.

Let’s get started.

Ingredients

Serves 4

2 ½ lbs thin cut beef short ribs

1 tablespoon extra virgin olive oil

1 tablespoon brown sugar

1 tablespoon sea salt

¾ tablespoon freshly ground pepper

1 tablespoon ground chile ancho

1 tablespoon freshly ground coffee

1 tablespoon granulated garlic

1 tablespoon smoked paprika

Preparation

Apply the olive oil to the ribs then sprinkle rub onto the meat, both sides. Refrigerate several hours to allow the flavors to absorb.

Heat the grill to medium high (350 – 375 degrees) and grill over direct heat 2 – 3 minutes, turn and grill 2 minutes. I served these with Frida Kahlo’s Zucchini Salad.

Notes:

Mexican cut short ribs are referred to as “costillas de res” or “costillas cortas” and can be purchased at most Mexican butcher shops and markets. They can also be prepared for the grill in a marinade of your choice or just simply with salt and pepper.

Buen provecho

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