Costillas en Salsa (Short Ribs in Chile Sauce)

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Char the poblano peppers directly over a flame until the skins blacken, while toasting the dried ancho chiles on another burner.
   ▶ ≈0:00
2. 2
   Bring a pot of water to a boil with chopped onion and two garlic cloves, ready to cook the tomatillos.
   ▶ ≈0:20
3. 3
   Deseed the toasted ancho chiles and add them to the boiling water along with the two serrano peppers.
   ▶ ≈0:32
4. 4
   Cook the tomatillos until done and remove them first, then cook the peppers until soft and remove them too — set both aside for the blender.
   ▶ ≈0:46
5. 5
   Peel the charred poblano peppers, slit them open and remove the seeds, then add them to the blender.
   ▶ ≈0:52
6. 6
   Add about half a cup of the chili cooking water, roughly two teaspoons of salt, some black pepper and garlic, then pulse to combine.
   ▶ ≈1:05
7. 7
   Don't forget to add three chipotle peppers with a bit of their adobo sauce, then blend everything into a rich mahogany-colored salsa.
   ▶ ≈1:11
8. 8
   Heat a little oil in a pan and sear the short ribs, seasoning with salt, pepper and garlic, pressing down with a spatula for an even sear.
   ▶ ≈1:30
9. 9
   In a separate pot, bring some of the salsa to a low simmer.
   ▶ ≈1:30
10. 10
    Pour about half a bottle of dark beer (Modelo) into the searing pan and let it reduce slightly.
    ▶ ≈1:50
11. 11
    The short ribs should now be seared through but not yet tender — transfer them into the simmering salsa pot.
    ▶ ≈2:04
12. 12
    Deglaze the fond left in the searing pan with a splash of chili water, then pour that flavorful liquid into the salsa pot.
    ▶ ≈2:11
13. 13
    Cover with a lid and let everything simmer slowly for about 30 minutes until the ribs become tender and infused with the sauce.
    ▶ ≈2:29
14. 14
    Plate the ribs with some beans, spoon over the rich salsa gravy, then top with fresh cilantro and avocado before serving.
    ▶ ≈2:36