by Colu Henry

“These grilled short ribs are marinated in a marinade of tangy tomato, onion, vinegar and brown sugar that gets a gentle kick from dried chiles. Thanks to their high fat content, they’re wonderfully forgiving on the grill—hard to overcook and remain tender and juicy. Serve them piled over steamed rice or slice them thin and tuck into warm tortillas with a little shredded cabbage for crunch. The marinade also happens to be fantastic for braising pork if you’d rather bring the party inside. Either way, pour yourself a glass of Domaine Drouhin’s Roserock Pinot Noir. Its bright, luminous dark fruit notes cut right through the ribs’ richness, making this a perfect weekend meal to share with friends.”

Serves 4 

Time: 6 ½ hours – includes marinating time 

 

INGREDIENTS

6 dried chiles, such as a mix of guajillo, ancho, and pasilla

1 small ripe tomato, roughly chopped

1 small yellow onion, roughly chopped 

2 tablespoons apple cider vineyard

2 tablespoons light brown sugar 

2 teaspoons kosher salt

1 teaspoon dried oregano 

1 tablespoons tomato paste 

6 cloves garlic, roughly chopped

¼ cup soaking liquid 

2 pounds boneless English cut short ribs, cut into about ¼  inch thick pieces – you can also ask your butcher to help

Flaky salt (optional) 

Roughly chopped cilantro and scallions to finish (optional) 

Rice or warm corn or flour tortillas for serving (optional) 

 

METHOD

Heat a skillet over medium heat. Add the chillies and turn them occasionally, until they turn golden in spots, 1 to 2 minutes. Transfer to a bowl of very hot water and let them soak for 10 to 15 minutes. When cool enough to touch, remove and discard the stems. 

In a food processor, add the soaked chiles, tomato, onion, garlic, brown sugar, kosher salt, oregano, tomato paste, vinegar and ¼ cup of the soaking liquid. Pulse together until it forms a somewhat smooth paste. 

Pour over the ribs and toss them to coat evenly. Marinate the ribs in the fridge for 6 to 8 hours or up to 24 hours. 

 

When ready to serve, heat your grill to high. Remove the ribs from the marinade and pat them dry.  Cook, turning frequently, until charred on all sides and a thermometer inserted into the thickest part of the steak registers 125°F,  8 to 10 minutes. Transfer to a cutting board, tent with foil and let them rest for 5 minutes. Slice against the grain and top with a few pinches of flaky salt and the herbs, should you like.