Recipes › Specialty Chilli › Pasilla Chilli Braised Short Ribs
Pasilla Chilli Braised Short Ribs
Bone-in beef short ribs braised low and slow in a sauce built from pasilla and ancho specialty chillies — earthy, raisin-dark, and deeply complex. The chilli braising liquid becomes a glossy, concentrated sauce that clings to the fall-apart tender meat. Restaurant quality, achievable at home.
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Ingredients
- 6 dried pasilla and ancho chillies, stems and seeds removed
- 4 large bone-in beef short ribs, about 3 lbs total
- 1 large yellow onion, roughly chopped
- 6 garlic cloves
- 2 cups beef stock
- ½ cup crushed tomatoes
- 1 tsp cumin
- 1 tsp dried oregano
- 1 oz dark chocolate, 70% cocoa, chopped (optional)
- 2 tbsp vegetable oil
- 1½ tsp salt
Method
- Toast dried chillies in a dry skillet 30 seconds per side. Soak in 2 cups hot water for 20 minutes. Drain, reserving liquid. Blend chillies, soaking liquid, onion, garlic, tomatoes, cumin, and oregano until smooth.About 25 min
- Preheat oven to 325°F. Season short ribs generously with salt. Heat oil in a Dutch oven over high heat. Brown ribs on all sides for 8 minutes total. Set aside.About 12 min
- Pour chilli sauce into the Dutch oven and bring to a boil, scraping the bottom. Nestle short ribs in the sauce. Add beef stock — liquid should come three-quarters up the ribs.About 5 min
- Cover tightly and braise in oven for 3 hours until meat is completely tender and falling from the bone. Check after 2 hours.About 180 min
- Remove ribs. Skim fat from sauce. Stir in chocolate if using. Taste and adjust salt. Serve ribs over polenta or mashed potatoes with sauce poured over.About 8 min
Tips
- The combination of pasilla and ancho gives dark chocolate and dried fruit notes — extraordinary.
- Don't rush the browning step — it adds enormous flavor to the final dish.
- The braising liquid makes a spectacular sauce — reduce it further if you want it more concentrated.
Ring the changes
- Replace short ribs with oxtail for an even more gelatinous, rich braise.
- Add 1 cup red wine to the braising liquid for extra depth.
Keeping it
Refrigerate for up to 4 days. Improves significantly overnight. Freezes well for up to 3 months.
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