Dinosaurio (Marinated Short Ribs)

“Being from Argentina, where we grill short ribs for four hours, I was surprised that in this country short ribs are usually just braised,” says James Muir, executive chef of Órale Mexican Kitchen in Jersey City. “I often find that restaurants serve ribs overcooked. Roasting in the oven will give you the same tender texture I achieve on the grill.”

“Roasting keeps the meat firm and gives it a roasted flavor instead of a boiled flavor. You could use half this marinade for the ribs and freeze the other half for later use on any other meat. At the restaurant, we serve these with polenta, but mashed potatoes and vegetables make a great accompaniment in winter and a hearty salad does the trick in summer.”


1 piece Whole plate bone-in short ribs (about 7 pounds)
3.5 oz Ancho Chiles, stemmed & seeded
1 tb Cumin seeds
½ tsp Dry Mexican oregano
½ tsp Dry thyme
2 tbs Kosher salt
1 oz Garlic cloves
10 oz Distilled white vinegar
4 oz Chipotle pureé


1. Toast the chiles on a sheet pan in a 350-degree oven, turning them from time to time so that they do not burn. They should be done in 30 to 60 seconds.

2. Soak the chiles in hot water for about 10 minutes.

3. Transfer the chiles from the water into a Vitamix or other strong blender and blend with the rest of the ingredients until they form a fairly smooth paste. Add water if necessary to thin the adobo.

4. Marinate the short ribs with plenty of adobo overnight in the refrigerator.

5. The following day, roast the ribs at 400F, covered in foil, for 3.5 hours or until tender.

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