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1
Place the flour with the coriander, cumin, garlic powder and ground mustard in a shallow dish, and mix well with a wooden spoon.
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2
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.
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3
In a large Dutch oven over medium heat, add 2 tablespoons oil.
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4
When the oil smokes, add the short ribs in batches.
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5
Brown the short ribs until a golden crust starts to form, about 5 minutes on each side.
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6
Once brown, reserve and continue until all the ribs are brown, adding more oil as needed.
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7
Set the ribs aside.
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8
While the short ribs are browning, heat a cast-iron skillet over medium-high heat.
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9
When the skillet is hot, add the pasilla chiles and toast until they start to smoke, about 4 minutes.
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10
Remove the chiles and submerge in the hot water.
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11
Allow to steep until they become soft and pliable, about 10 minutes.
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12
Remove from the water and puree in a blender with 1/4 cup of the steeping water.
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13
Set aside the puree.
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14
Preheat the oven to 350 degrees F.
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15
Add the carrots, garlic, onions and celery to the Dutch oven.
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16
Cook until the vegetables caramelize, about 15 minutes.
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17
Deglaze the pot with the red wine, and then add the tomatoes, beef broth, hominy and reserved pasilla chile puree.
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18
Bring the whole mixture to a simmer.
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19
Start adding all the browned short ribs back into the pan.
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20
Cover and cook until the short ribs barely start falling off the bone, about 1 hour 30 minutes.
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21
Season with salt, pepper, cilantro and parsley; garnish with a lime wedge and serve.
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22
From Food Network Kitchens; after further testing and to ensure the best results this recipe has been altered from what was in the actual episode.
