Beef Short Ribs with Poblanos

Poblano Chiles Charred on the Grill

Cover the hot charred poblanos with a kitchen towel and let stand for 5 minutes. Remove the skin and seeds, slice into strips. Set aside.

The short ribs are browned in my Le Creuset French Oven, then removed from the pan.  Sliced onion is cooked until golden, then add finely chopped garlic. Chopped tomatoes are added, cook for about 3 minutes more. The sliced poblanos, browned short ribs, plus salt and epazote are all nestled into the pan, covered,  and braised at 325°F for about 1 1/2 hours.

The epazote gives this dish its traditional Mexican flavor. I have fallen in love with this herb and its intriguing aroma reminiscent of kerosene. This fabulous dish is the creation of Chef Rick Bayless. The detailed recipe can be found here.

I made this dish for my brother Bill. Knowing I was preparing a meat dish with Mexican origins, he stopped at the wine shop on his way over. The Bellum El Principio 2005 was one of two excellent recommendations. This is a Spanish wine made from 100% monastrell old vines. A complex and earthy wine, somewhat spicy, with a mixed berry fruit character, powerful yet smooth. The name “Bellum” comes from a local prehistoric cave painting. Perfect pairing with Beef Short Ribs and Poblanos! Thanks Billy.
We enjoyed this dish with white rice and Christmas Lima beans. I sent Bill home with some leftovers and when we talked later in the week, we both agreed that this dish was even better the next day! I’ve long been a fan of Rick Bayless and his restaurants in Chicago – Frontera Grill and Topolobambo. ¡Muchas Gracias RB!

30 thoughts on “Beef Short Ribs with Poblanos”

  1. This looks so good. I’ve never cooked with epazote before, I have a container of the dried stuff but I read that fresh is definitely best.

  2. A quick answer to Pam – I cooked the soaked beans in water with a bay leaf until al dente, which took quite a while. Later, the cooked beans sans any water were bathed in a good amount of warm olive oil with lots of minced garlic. Kosher salt to serve. We loved them, they taste like chestnuts.
    LL

  3. Hi Lori!
    This looks amazing, and Mexican food happens to be my favorite! I will be trying this recipe for sure after I get back from Vegas!! 🙂

  4. I have wanted to try a Rick Bayless restaurant. He really knows his Mexican food. And all the recipes from his cookbooks seem really good. This one sounds amazing. I see you are using some rancho gordo beans, they look like a beautiful side to this tasty dish.

  5. Poblano Chiles –
    yes yes yes! pleeeease.
    My new hometown needs to move a little closer to the border,
    ante up the heat,
    clear a vineyard or two,
    plant real chiles.
    Something in that order.
    (I always came away from here with a terrible craving for the food you cook! *smile*)

  6. Lori,
    This is absolutely stupendous! Your preparation for this dish spells L O V E and who would not with all this superb flavors.

  7. Lori Lynn,
    I do have to explore this NEW Kerosene nuance, it might come up during wine tastings. It pays to be constantly on the prowl for new…Ones! thanks for your Generosity and Soulness of your Ribs.

  8. Love RB, and have been to both resturants here. Fabulous food!
    Did you say kerosene taste?? I always learn something new here!
    Those shortribs are to die for!!

  9. Lol, kerosene 🙂 Now I’m really intrigued! Your blog is always so in formative – I didn’t know that about Bellum. Uhm, I didn’t know about Bellum actually. Another one for google. Thanks LL!

  10. Oh my heavens! This is to die for. I love any kind of roasted pepper and what a fun twist on Mexican. I am not at all familiar with epazote. I will have to check it out.

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