Costillas de Res en Chile Seco (Braised Short Ribs with Pasilla-Guajillo Sauce)

Costillas de Res en Chile Seco (Braised Short Ribs with Pasilla-Guajillo Sauce) ingredients

• 3 lbs Bone-in beef short ribs
• 1 tbsp Kosher salt
• 1 tsp Black pepper
• 2 tbsp Vegetable oil
• 4 large Dried pasilla chiles
• 6 large Dried guajillo chiles
• 2 medium Roma tomatoes
• 0.5 medium White onion
• 4 peeled Garlic cloves
• 1 tsp Mexican oregano
• 0.5 tsp Cumin powder
• 2 whole Cloves
• 1 dried Bay leaf
• 4 cups Beef broth
• 0.25 cup Fresh cilantro
• 1 tbsp Toasted sesame seeds
• 12 Warm corn tortillas

How to make Costillas de Res en Chile Seco (Braised Short Ribs with Pasilla-Guajillo Sauce)

1. Preheat your oven to 325°F (160°C). Pat the beef short ribs thoroughly dry with paper towels, then season them generously on all sides with 1 tablespoon of kosher salt and 1 teaspoon of black pepper.
2. Heat 2 tablespoons of vegetable oil in a large Dutch oven or oven-safe pot over medium-high heat until shimmering. Sear the short ribs in batches, if necessary, for 3-5 minutes per side until deeply browned, ensuring a rich flavor base. Remove the seared ribs and set aside.
3. Prepare the chiles: Remove the stems and seeds from the 4 dried pasilla and 6 dried guajillo chiles. Place them in a dry skillet over medium heat for 30-60 seconds, pressing down gently, until fragrant but not burnt. Immediately transfer them to a bowl and cover with hot water, letting them rehydrate for 20-30 minutes until soft.
4. While chiles rehydrate, add the 2 halved Roma tomatoes, 1/2 roughly chopped white onion, and 4 peeled garlic cloves to the same skillet (no need to clean it). Sauté for 5-7 minutes until softened and lightly charred.
5. Drain the rehydrated chiles and transfer them to a blender along with the sautéed tomatoes, onion, and garlic. Add 1 teaspoon of Mexican oregano, 1/2 teaspoon of cumin powder, 2 whole cloves, and 1 cup of beef broth. Blend until completely smooth, adding more broth if needed to achieve a pourable consistency.
6. Strain the chile sauce through a fine-mesh sieve into the Dutch oven, pressing firmly with a spoon to extract all the liquid and remove any solids or chile skins. Discard the solids. This step ensures a silky smooth sauce.
7. Return the seared short ribs to the Dutch oven, nestling them into the strained chile sauce. Add the remaining 3 cups of beef broth and 1 dried bay leaf. Ensure the ribs are mostly submerged in the liquid.
8. Bring the sauce to a gentle simmer on the stovetop. Cover the Dutch oven tightly with a lid and transfer it to the preheated oven.
9. Braise in the oven for 3 to 3.5 hours, or until the short ribs are fork-tender and easily pull away from the bone. Check occasionally to ensure the liquid isn't evaporating too quickly; add a little more broth if needed.
10. Carefully remove the short ribs from the sauce. Skim any excess fat from the surface of the sauce if desired. You can also reduce the sauce on the stovetop over medium heat for 10-15 minutes if you prefer a thicker consistency.
11. Return the short ribs to the sauce. Serve hot, garnished with 1/4 cup of fresh chopped cilantro and 1 tablespoon of toasted sesame seeds, alongside warm corn tortillas for making tacos or soaking up the rich sauce.

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