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Chilli-rubbed beef ribs with guacamole and tortillas

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Turn up the heat and make our Chilli-rubbed beef ribs with guacamole and tortillas recipe. Whether your entertaining friends or looking for a tasty weeknight meal, this Mexican-style dish is a game changer.

  • Serves4
  • Cook time2 hour 45 minutes
  • Prep time15 minutes
Chilli-rubbed beef ribs with guacamole and tortillas


  • 3 tsp each medium Mexican chilli powder and paprika
  • 8 Coles Australian Beef Ribs (about 1.2kg total)
  • 2 tbs olive oil, plus 2 tsp extra (if necessary)
  • 1 carrot, peeled, sliced
  • 1 leek, white part only, sliced
  • 3 garlic cloves, smashed
  • 2 tbs tomato paste
  • 375ml btl dark ale beer
  • 1 cup (250ml) salt-reduced beef stock
  • 12 corn or small flour tortillas, warmed (see tip)
  • 4 radishes, thinly sliced
  • Hot sauce, for serving


  • 2 firm but ripe avocados, halved, pitted, peeled, cubed
  • 1½ tbs finely chopped fresh coriander
  • 1 lime, juiced
  • ½ long red chilli, seeded, finely chopped

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 150°C (130°C fan-forced). In a small bowl, mix chilli powder, paprika, 1 tsp salt and ½ tsp pepper. Season beef all over with spice mixture. Heat oil in a large ovenproof pot over medium-high heat. Working in batches, if necessary, add beef and cook, turning as needed, for 5 mins or until brown all over. Transfer beef to a plate.
  2. Step 2

    Return pot to medium heat and add 2 tsp oil if pot is dry. Add carrot, leek and garlic and cook, stirring, for 4 mins or until vegetables begin to soften. Stir in tomato paste and cook, stirring frequently, for 1 min. Add beer and stock and bring to a simmer. Return beef to pot, with meaty part of beef ribs facing down. Cover and transfer to oven.
  3. Step 3

    Cook beef for 2½ hours or until fork-tender. Transfer beef to a plate. Using a spoon or ladle, remove as much fat as possible from surface of braising liquid. Using a stick blender, blend remaining braising liquid and vegetables until smooth. Season sauce with salt and pepper. Return beef ribs to pot and keep warm until ready to serve.
  4. Step 4

    To make the guacamole, in a large bowl, combine avocados, coriander, 1 tbs lime juice and chilli. Season with salt and more lime juice, if necessary.
  5. Step 5

    Serve beef in its braising sauce in pot along with tortillas, guacamole, radishes and hot sauce. To build tacos, tear pieces of beef from ribs and fold into tortillas with other accompaniments.

Recipe tip

Best-ever tortillas: Warm tortillas directly on a stovetop gas burner over medium heat, turning often with tongs, until heated through and slightly charred. Stack and wrap in a clean tea towel to keep warm.