Costillas de Res al Guajillo con Frijoles Refritos (Guajillo Braised Beef Short Ribs)
Beef short ribs braised until falling off the bone in a deep red guajillo adobo, served with creamy refried beans and pickled onions.
Made with Pickled red onions (cebollas encurtidas) and Guajillo adobo paste and Refried beans (frijoles refritos). Make a batch of the base first, then this takes minutes. Skip to the method
- Time3 hr 45
- LevelMedium
- Costabout £4.08 a head
- Oven150°C (130°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 150°C (130°C fan). Season the ribs with the salt. Heat the oil in a casserole over a high heat and brown the ribs in batches for 3 to 4 minutes per side. Set them aside.
10 min - 2
Lower the heat, add the onion to the pot and cook for 5 minutes until soft. Stir in your ready made guajillo adobo paste (see the base recipe) and cook for 2 minutes.
7 min - 3
Add the orange juice, water and bay leaves. Bring to a simmer, then return the ribs and any juices to the pot.
- 4
Cover tightly and cook in the oven for 3 hours, turning the ribs once, until the meat is falling off the bone.
180 min - 5
Lift out the ribs. Skim the fat from the sauce and, if it is thin, simmer it on the hob for 8 to 10 minutes until it coats a spoon.
10 min - 6
Warm your ready made refried beans (see the base recipe) in a pan with a splash of water, stirring, until steaming hot all the way through. Serve the ribs and sauce with the beans, pickled red onions (see the base recipe) and coriander.
Tips
- Brown the ribs well first. The dark crust adds a lot of flavour to the sauce.
- Short ribs release lots of fat. Skim it off, or chill the sauce so the fat sets and lifts off easily.
- Cook until the meat gives no resistance. If it still feels tight, give it another 30 minutes.
- Shred leftover rib meat into tacos or tostadas the next day.
Storing and freezing
Cool within 1 to 2 hours and keep in the fridge for up to 3 days. Freeze the ribs in their sauce for up to 3 months. Reheat until steaming hot all the way through.
Questions
Can I use another cut of beef?
Yes. Braising steak, chuck or oxtail all work with the same adobo. Cut chuck into big chunks and cook for about 2 hours 30 minutes until tender.
Can I make it in a slow cooker?
Yes. Brown the ribs and soften the onion first, then cook on low for 8 hours until the beef is falling off the bone. Reduce the sauce on the hob.
Is guajillo adobo very hot?
It is moderately hot, with a fruity, tangy flavour rather than fiery heat. Dried guajillo chillies are mild compared with chiles de arbol.
More made with pickled red onions (cebollas encurtidas)
Frijoles Negros con Achiote (Yucatan-Style Black Beans)
DFEFNFTacos Dorados de Papa con Chile Colorado (Crispy Potato Tacos)
DFEFNFPalak Paneer Kathi Rolls (Spinach Paneer Wraps)
EFNFVTacos de Camarón al Ajillo (Garlic Prawn Tacos)
GFDFEFSee every dish made with pickled red onions (cebollas encurtidas)
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.