Preheat oven to 350°F. Remove the stems, seeds and ribs of the chiles, and soak in the boiled water for about 20 minutes, then drain, discard the water. In a large blender, or in stages if the blender is small, blend all remaining ingredients (except the short ribs of beef and the oil) into a puree.
This dish takes a while to prepare, especially when degreasing the sauce. But it is well worth the efforts. It is not very spicy, even with the chiles. It has a nice tang and a very enjoyable taste. Even with 6 pounds of ribs, this will only serve about 4 people. There is a lot of bone and waste with short ribs. Served over a slice of polenta, that has taken the flavor of the sauce. It is a great meal. Serve with plenty of napkins . . . it is sloppy!
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