This post may contain affiliate links which means I may receive a commission for purchases made through links. I will only recommend products that I have personally used! Learn more on my Private Policy page.
This past weekend as you have read, I prepared a number of Seder dishes. But I wanted to try some non-traditional dishes. Braising short ribs, is not on the face of it, an elegant preparation and dish. I would say, though, that these beef short ribs were so tasty, so tender, so beautiful on the bone. The slow cooking cooked out all the fat and left just the meat on the bone with the bone exposed. It kind of looked like when fancy restaurants french cut bones cleaning off the end of the bone.
If I do this recipe again, and I will, I will leave the seeds in the dried chiles to add even more spice to the ribs.  I even added the rehydrating liquid which was a nice touch but not enough zing.
Ingredients:
- 8 dried New Mexico chiles
- 4 garlic cloves
Leave a Reply