Braised Short Ribs in Pasilla Chile Pozole

Name: Braised Short Ribs in Pasilla Chile Pozole
Prep time: 2 h 30 min
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 8
Cuisine: Global
Ingredients: 710 milliliters beef broth; 907 grams beef short ribs, cleaned, excess fat removed and cut into 2-inch pieces; 2 carrots, peeled and roughly chopped; 1 bunches celery, roughly chopped; 6 dried pasilla chiles, seeded and stemmed; 237 milliliters all-purpose flour; 1 Tbsp chopped fresh cilantro; 1 Tbsp chopped fresh parsley; 2 cloves garlic, smashed; 1 teaspoon garlic powder; 1 teaspoon ground coriander; 1 teaspoon ground cumin; 907 grams white hominy or pozole, drained; 8 servings Lime wedges, for garnish; 1 teaspoon ground mustard seeds; 8 servings Olive oil, for browning; 473 milliliters red wine; 8 servings Salt and freshly ground black pepper; 2 tomatoes, quartered; 237 milliliters hot water; 1 white onion, roughly chopped

Braised Short Ribs in Pasilla Chile Pozole requires roughly 2 hours and 30 minutes from start to finish. This recipe covers 22% of your daily requirements of vitamins and minerals. One serving contains 680 calories, 18g of protein, and 46g of fat. This recipe serves 8. It works well as a pretty expensive main course. If you have beef broth, salt and pepper, ground coriander, and a few other ingredients on hand, you can make it. To use up the ground cumin you could follow this main course with the Moroccan Chocolate Mousse as a dessert. It is a good option if you're following a dairy free diet.

Instructions

Place the flour with the coriander, cumin, garlic powder and ground mustard in a shallow dish, and mix well with a wooden spoon. Generously sprinkle the short ribs with salt and pepper, then dredge both sides in the seasoned flour one by one, making sure to shake off any excess flour.

Ingredients you will need

Salt And Pepper

Mustard Powder

All Purpose Flour

Garlic Powder

Beef Short Ribs

Coriander

Cumin

Shake

Equipment you will use

Wooden Spoon

In a large Dutch oven over medium heat, add 2 tablespoons oil. When the oil smokes, add the short ribs in batches. Brown the short ribs until a golden crust starts to form, about 5 minutes on each side. Once brown, reserve and continue until all the ribs are brown, adding more oil as needed. Set the ribs aside.

Ingredients you will need

Beef Short Ribs

Crust

Ribs

Cooking Oil

Equipment you will use

Dutch Oven

While the short ribs are browning, heat a cast-iron skillet over medium-high heat. When the skillet is hot, add the pasilla chiles and toast until they start to smoke, about 4 minutes.

Ingredients you will need

Beef Short Ribs

Chili Pepper

Toast

Equipment you will use

Frying Pan

Remove the chiles and submerge in the hot water. Allow to steep until they become soft and pliable, about 10 minutes.

Ingredients you will need

Chili Pepper

Water

Remove from the water and puree in a blender with 1/4 cup of the steeping water. Set aside the puree.

Ingredients you will need

Water

Equipment you will use

Blender

Preheat the oven to 350 degrees F.

Equipment you will use

Oven

Add the carrots, garlic, onions and celery to the Dutch oven. Cook until the vegetables caramelize, about 15 minutes. Deglaze the pot with the red wine, and then add the tomatoes, beef broth, hominy and reserved pasilla chile puree. Bring the whole mixture to a simmer. Start adding all the browned short ribs back into the pan. Cover and cook until the short ribs barely start falling off the bone, about 1 hour 30 minutes.

Ingredients you will need

Pasilla Pepper

Beef Broth

Beef Short Ribs

Vegetable

Red Wine

Tomato

Carrot

Celery

Garlic

Hominy

Onion

Bone

Equipment you will use

Dutch Oven

Frying Pan

Season with salt, pepper, cilantro and parsley; garnish with a lime wedge and serve.

Ingredients you will need

Lime Wedge

Cilantro

Parsley

Pepper

Salt

Equipment

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Merlot, Cabernet Sauvignon, and Pinot Noir are my top picks for Beef Short Ribs. Beef and red wine are a classic combination. Generally, leaner cuts of beef go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier cuts can handle a bold red, such as cabernet sauvingnon. The Matanzas Creek Alexander Valley Merlot with a 4.3 out of 5 star rating seems like a good match. It costs about 28 dollars per bottle.