Colorado Chile Short Ribs - Pati Jinich

"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)
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