Colorado Chile Short Ribs - Pati Jinich

Name: Colorado Chile Short Ribs - Pati Jinich
Ingredients: 3 pounds beef short ribs (cut flanken-style ½ to ⅔ inch thick, rinsed and patted dry); 10 to 12 (about 2 ounces) dried Colorado, Guajillo, New Mexico, or California chiles (stemmed and seeded); 6 garlic cloves (peeled); 1 tablespoon dried oregano (or 3 tablespoons fresh); 1 teaspoon kosher or coarse sea salt (or to taste)

"Colorado Chile Short Ribs recipe from Pati’s Mexican Table Season 13, Episode 5 “Cowboy Life”..."

INGREDIENTS

•

3 pounds beef short ribs (cut flanken-style ½ to ⅔ inch thick, rinsed and patted dry)

•

10 to 12 (about 2 ounces) dried Colorado, Guajillo, New Mexico, or California chiles (stemmed and seeded)

•

6 garlic cloves (peeled)

•

1 tablespoon dried oregano (or 3 tablespoons fresh)

•

1 teaspoon kosher or coarse sea salt (or to taste)

Go To Recipe

review

My Recipe Box

Post a Recipe