Serves 6-10
Ingredients
Short ribs
- 6 dried pasilla chiles (about 1ounce)
- 6 stalk celery, cut into ó-inch thick slices
- 2 large carrots, cut into ¼ inch thick slices
- 2 large white onions, halved and cut into 1/2-inch-thick slices
- 1 cup garlic cloves (about 3 dozen), smashed
- 6 long-bone plate short ribs (about 1 ¾ pounds each)
- Kosher salt and freshly ground
- black pepper
- 10 bay leaves
- ¼ cup dried oregano
- 2 teaspoons black peppercorns
- ó cup pureed chipotle in adobo (In a blender, puree one can of chipotles and liquid)
- Vegetable oil for broiling or grilling the ribs
Cooking Instructions
- For the ribs: Preheat the oven to 350°F.
- Wipe the pasilla chiles clean with a paper towel. Tear the chiles open and pull out and discard the seeds and stems. In a medium skillet, toast the chiles over medium heat until they are fragrant, about 1 minute per side. Take the chiles out of the pan so they don’t keep cooking; if you over toast them, they will get bitter.
- Scatter half the celery, carrots, onion, and garlic over the bottom of a large Dutch oven. Generously season the meat all over with salt and pepper and lay the ribs meat side down on top of the vegetables (the bones may stick up out of the pot). Tuck the pasilla and bay leaves between and around the ribs.
- Scatter the oregano, peppercorns, and the remaining celery, carrot, onion, and garlic over the ribs. In a bowl, stir together the chipotle puree, salt, and 6 cups water. Pour the liquid over the ribs, add more water if necessary to cover the ribs. Cover with the lid or foil and bake until the ribs are fork-tender (the meat will be pulling away from the bone), about 3 hours. Check the ribs for the first time after 2 1/2 hours. Remove the ribs from the oven and remove the lid or foil being careful not to burn yourself from the steam that will rise. Let the ribs cool to room temperature in the braising liquid. Refrigerate the ribs along with their cooking liquid for at least 6 hours, or up to 2 days.