"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)