Baked Short Ribs and Pasilla Pepper Sauce Recipe

Name: Baked Short Ribs and Pasilla Pepper Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 dried pasilla pepper, rehydrated, seeded, stemmed, and finely chopped; 4 pounds beef short ribs (boneless), rinsed and patted dry, excess fat trimmed; Salt and freshly ground black pepper; 1 tablespoon olive oil; 1 tablespoon butter; 1 medium yellow onion, diced; 4 cloves garlic, peeled and minced; 1/2 cup pureed roasted red peppers (if using canned roasted red peppers, be sure to drain and rinse them before pureeing); One 14.5-ounce can tomato sauce; 1/2 cup red wine; 2 whole star anise; 1/4 teaspoon ground cinnamon; 1 teaspoon Chinese five-spice powder; 2 bay leaves

Servings: persons

1 dried pasilla pepper, rehydrated, seeded, stemmed, and finely chopped
4 pounds beef short ribs (boneless), rinsed and patted dry, excess fat trimmed
Salt and freshly ground black pepper
1 tablespoon olive oil
1 tablespoon butter
1 medium yellow onion, diced
4 cloves garlic, peeled and minced
1/2 cup pureed roasted red peppers (if using canned roasted red peppers, be sure to drain and rinse them before pureeing)
One 14.5-ounce can tomato sauce
1/2 cup red wine
2 whole star anise
1/4 teaspoon ground cinnamon
1 teaspoon Chinese five-spice powder
2 bay leaves

1
Position a rack in the center of the oven and preheat to 350F.
2
To rehydrate the pasilla pepper, place it in a bowl, cover with boiling hot water, and soak for 5 minutes.
3
To prepare the ribs, season with salt and pepper on both sides.
4
Put a 12-inch cast iron skillet over medium-high heat, then add the ribs, fat side down.
5
Cook turning once, until browned on all sides, for 2 to 3 minutes.
6
Transfer the ribs to a plate and reserve.
7
Meanwhile, in a 5/2-quart Dutch oven add the oil and butter and, heat over medium-low heat.
8
Add the onions and cook until they start to soften, for about 5 minutes.
9
Add the garlic and cook for 2 minutes, stirring occasionally.
10
Add the pureed roasted red peppers, pasilla pepper, tomato sauce, red wine, star anise, cinnamon, five-spice powder, and bay leaves.
11
Add the short ribs back to the pot, and wrap the lid with a slightly damp kitchen towel, pulling tight, placing the corners on top of the pot.
12
Do not let the towel fall into the dish.
13
Put the Dutch oven in the preheated oven on the middle rack.
14
Cook until the meat falls apart easily with a fork, about 1 1/2 to 2 hours.
15
Serve on a plate with buttered egg noodles.

1223

kcal

Calories

Fat

Carbs

119

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 dried pasilla pepper, rehydrated, seeded, stemmed, and finely chopped, 4 pounds beef short ribs (boneless), rinsed and patted dry, excess fat trimmed, Salt and freshly ground black pepper, 1 tablespoon olive oil, and more.

Yes, Baked Short Ribs and Pasilla Pepper Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Short Ribs and Pasilla Pepper Sauce

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