Barbecued Beef Rib

By Sandra Rios

Alejandro de Jesus, the chef at Andanza restaurant at Hotel Sierra Nevada, shares a Mexican recipe for beef rib with Atención readers. Alejandro explains that the rib bone provides a delicious flavor during marinating, and the fat helps the meat to be juicy. The maguey is what gives special flavor to barbecue. The meat is cooked in a pressure cooker for two hours.

(4 servings)
½ maguey, chopped
6 kg. rib of beef
1 onion
2 cloves of garlic
2 black peppers
2 teaspoons oregano
Salt to taste

For “martajada” sauce:

10 tomatoes
6 Serrano chilis
1 clove of garlic
2 tablespoons oil
½ teaspoon salt
1 onion

4 artichokes
Cambray onions
Cherry tomatoes
Serrano chillis, roasted


First, marinate meat with onions, garlic, pepper, and salt. Then put the maguey leaves over heat to make them become more flexible. Then put them inside the pressure cooker. Put the meat in pieces inside the pressure cooker and cook for two hours.

In the meantime, make the “martajada” sauce. Roast the garlic, onion, chili, and tomato until the mixture becomes caramelized. Then liquefy it. When the meat is ready, shred it, add the sauce and cook it for 10 minutes.

To present the dish, make a hole in each artichoke and place the barbecue inside. Adorn it with cambray onions, cherry tomatoes, and roasted serrano chilis (optional). We recommend enjoying it with a cold lager beer.

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