Ep. 88: Costilla de res! Ft. Camping Season 🏕️

Hey folks! Welcome back for another episode of Daniel Eats! We have made it, successfully, to episode 88 without storage lock-outs, so the gravy-train is rolling! Choo-Choo!

Last night we had a fabulous meal complete with ‘taters. If you haven’t figured it out by now, I grew up on potatoes and corn. Haha. One genetic activation away from a hobbit–“what’s ”taters’ precious?” EVERYTHING IS ‘TATERS!! haha

I write this while dogging my assignment deadlines at midnight; casssh me outside.

Last night’s meal was the definition of simple. I dry rubbed them with salt, pepper, and “no salt” seasoning. It says on the bottle “great on everything” so I tested it. It really is great on everything!

I roughed up some jalepenoes and onion and topped the ribs thusly. Sliced some ‘taters, and added some of my homemade tomato salsa. Baked on 350 for 2 hours, and dropped to 250 for another hour, or so. Could have baked for another hour, easily. The potatoes were a late addition and cannot stand to be baked very long.

Anywho, I hope you enjoy the photos; it really was delicious.

I failed to make gravy, but the bbq sauce and salsa mixed well for what it needed to be. Sliced a piece of homemade bread with some of those green olives; DIVINE! My only regret was not adding more onion; we need to go grocery shopping, yo!

For tonight, if everything goes well I am going to make something called “eggs-kurfloofy” as featured in The Golden Girls. I don’t actually know what it involves; might have to use my imagination. Properly termed: “eggs-gafloofen” don’t ask me! xD

In other news, it is perfectly camping season. I got my wood stove set up outside. I really enjoy sleeping under the stars as much as possible and the season is no exception.

And, Halloween is TOMORROW! Can you believe it? I don’t think I have watched a single Halloween movie yet; what is wrong with me? I’m just not feeling ver spooky this year. Maybe I’ll make some spooky bread tomorrow or something. I’m just spitballing. Where we live (rural) we don’t get many or any trick-or-treaters; we used to but all the kids, including my self have all grown up and moved away. Alas, HAPPY HALLOWEENY!

Okay, that is my time folks. I have to get back to homework; wishing you all a very safe, and spooky Halloween!

Daniel out! ❤

Oven-Braised Beef Ribs with Salsa, Onions, Jalapeños and Potatoes

Ingredients

  • Beef Ribs: 3 to 4 lbs beef back ribs or short ribs
  • Dry Rub: 3 to 4 tablespoons “classic salt-free seasoning” (blend of garlic powder, onion powder,paprika, black pepper, herbs)
  • Toppings & Aromatics:
    • 1 large yellow or sweet onion, sliced into half-moons
    • 2–3 jalapeño peppers, sliced into rounds (seeds left in or removed depending on your preferred heat)
    • 1 to 1.5 cups homemade salsa (tomato-based with garlic, onion, and cilantro)
  • Potatoes: 3–4 medium russet or Yukon Gold potatoes, scrubbed and sliced into thick wedges or rounds (prepared ahead, ready for the halfway mark)
  • Optional / Finishing: Kosher salt to taste (since the rub is salt-free, you can salt the meat and potatoes to your preference before baking)

Instructions

Phase 1: Prep and High-Heat Roast (350°F for 2 Hours)

  1. Preheat the Oven: Set your oven to 350°F (175°C).
  2. Prep the Ribs: Pat the beef ribs completely dry with paper towels. If desired, peel off the thin membrane (silver skin) from the bone side for a more tender bite.
  3. Season: Apply a light layer of oil or mustard if needed to help adhesion, then coat all sides generously with your salt-free seasoning rub. If you prefer added salt, sprinkle a light layer of kosher salt over the ribs now.
  4. Layer the Pan: Place the seasoned ribs in a deep roasting pan or baking dish (bone-side down).Scatter the sliced onions and jalapeños directly over and around the ribs. Pour your homemade salsa evenly across the top, ensuring it blankets the meat.
  5. Initial Bake: Cover the roasting pan tightly with aluminum foil to trap the moisture and braise the meat.Place in the oven at 350°F for 2 hours.

Phase 2: Add Potatoes and Lower Heat (250°F for 1 Hour)

  1. Add the Potatoes: At the 2-hour mark, carefully remove the pan from the oven and peel back the foil (watch out for hot steam). Arrange your sliced potatoes around the sides and underneath the ribs in the pan juices and salsa mixture.
  2. Cover and Reduce Heat: Recover the pan tightly with the foil. Drop the oven temperature down to 250°F (120°C).
  3. Slow Finish: Return the pan to the oven for 1 additional hour until the beef is fork-tender and falling off the bone, and the potato slices are fully cooked and soft.

Phase 3: Rest and Serve

  1. Caramelize (Optional): If you prefer a slightly thicker, caramelized glaze on top, remove the foil for the final 10–15 minutes of the 250°F bake.
  2. Rest: Remove from the oven and let the ribs rest uncovered for 5–10 minutes so the juices redistribute.
  3. Plate: Serve the tender beef ribs alongside the salsa-braised onions, jalapeños, and soft potato slices,spooning any remaining pan juices over the top.

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