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Ribeye Barbacoa

Prep Time:20 Minutes
Cook Time:30 Minutes

Nutritional Information

A spicy and flavorful sauce for any cut of beef.


  • 1 whole dried New Mexico, costeño, or choricero chili, seeds and stem removed
  • 1 whole chile ancho or pasilla, seeds and stem removed (see notes above)
  • 1 whole chile negro, seeds and stem removed (see notes above)
  • 1 quart low sodium store-bought or homemade chicken stock, divided
  • 3 tablespoons vegetable or canola oil, divided
  • 1 small onion, finely sliced
  • 6 medium cloves garlic, smashed
  • 2 teaspoons ground cumin
  • 1/2 teaspoon ground cloves
  • 2 teaspoons dried oregano
  • 4 chipotle chilis packed in adobo, roughly chopped, with 2 tablespoons adobo sauce
  • 1/4 cup apple cider vinegar
  • 2 teaspoons fish sauce
  • 4 lbs. ribeye
  • kosher salt and freshly ground black pepper
  • 2 whole bay leaves
  • kosher salt
  • onions, cilantro, limes, for serving


  • 1. Adjust oven rack to lower middle position and preheat oven to 275°F. Place chilis in bottom of a large Dutch oven and heat over high heat. Cook, turning chilis with tongs occasionally until fragrant and toasted, about 3 minutes. Transfer chilis to a small saucepan and cover with 2 cups chicken broth. Bring to a boil over high heat, reduce to a simmer, and cook until chilis are completely tender, about 15 minutes. Set aside.
  • 2. Add remaining two tablespoons oil and heat along with onions and garlic and cook, stirring frequently, until deep brown and just starting to burn, about 10 minutes. Add cumin, cloves, and oregano and cook, stirring constantly until fragrant, about 30 seconds. Add chipotle chilis, vinegar, and remaining chicken broth. Scrape up browned bits from bottom of pan, simmer until reduced by about half, then transfer entire contents to the jar of a blender.
  • 3. Add soaked chilis and their liquid to the blender along with fish sauce. Start blender on low and slowly increase speed to high. Puree until smooth, about 1 minute. Set aside.
  • 4. Bring to a boil over high heat. Place lid on pot slightly cracked cook, stirring frequently, over medium-high heat until liquid is reduced to about 1 1/2 cups, about 5 minutes.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828