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1
Place flour in a bowl with all grnd spices.
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2
Mix well with a wooden spoon.
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3
Once well mixed, add in to a shallow dish.
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4
Dredge short ribs one by one on both sides, making sure to shake off any excess flour.
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5
In a large Dutch oven over medium heat, add in 2 Tbsp.
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6
of oil.
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7
When the oil smokes, add in the short ribs.
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8
Brown short ribs for 5 min on each side till a golden brown crust starts to create.
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9
Once brown, reserve, and continue till all are brown.
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10
Set ribs aside.
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11
While the short ribs are browning, heat a cast iron skillet.
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12
When skillet is warm, add in the pasilla chiles and toast for 4 min till they start to smoke.
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13
Remove and submerge in 1 c. warm water.
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14
Allow to steep for 10 min till they become soft and pliable.
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15
Remove from water and puree in blender with 1/4 c. of the water.
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16
Set aside puree mix.
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17
Preheat oven to 350 degrees.
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18
Add in onion, carrots, celery, and garlic to the dutch oven.
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19
Cook for 15 min till the vegetables caramelize.
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20
Deglaze pot with red wine, then add in tomatoes, beef broth, hominy, and pasilla chile puree.
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21
Bring the whole mix to a simmer.
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22
Start adding all the browned short ribs back into the pan.
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23
Cover and cook for 1 hour and 30 min till short ribs barely start falling off the bone.
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24
Season with salt, pepper, cilantro, and parsley, and serve.
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25
This recipe yields 6 to 8 servings.
