Tender short ribs grilled with a pasilla rub are the ultimate Sunday dinner. A pasilla dry rub made with dried pasilla chiles, cumin, salt, oregano, garlic, and onion powder is rubbed on short ribs before grilling.
I’m excited to team up with Beef Loving Texas to share with you an amazing new grilling recipe.
Short ribs are one of my favorite cuts of beef to grill. They are relatively inexpensive. My local grocery store sells short ribs in value packs, which I love for entertaining. You will always find them stashed in my freezer for weekend grilling. Not only are they inexpensive, they are so versatile. Short ribs can be made in a cast iron skillet, braised, stewed or on the grill.
I like grilling my short ribs with a dry rub. The rich beefiness of the short pairs perfectly with a full-flavored dry rub. For this recipe I used dried chile pasilla to create a dry rub for my short ribs. I gently rubbed my short ribs with my pasilla rub, allowed them to rest, grilled them and served them over rice for the most amazing Sunday dinner.
What is a Dry Rub
A dry rub is a mixture of dried spices that you can rub onto any cut of beef before grilling. A dry rub enhances the flavor of the beef with spices combined in the dry rub mixture.
Dry rubs can include a mix of spices, such as oregano, cayenne, garlic or onion powder, ground pepper or any spice you enjoy when cooking. Dry rubs can also include sugar, fresh herbs and dried chiles.
A dry rub allows beef to caramelize beautifully, creating a delicious crust from the spices that add major flavor.
Dry rubs are easy to whip up and can be stored in the pantry for up to one month. With a dry rub, you can experiment with different spices and dried chiles.
For this recipe, I added dried pasilla chiles to my dry rub. I finely ground them in a food processor, but you can also use a spice grinder or coffee bean grinder.
What are Dried Pasilla Peppers
Pasilla pepper (pronounced pah-SEE-yah) is a long dark brown chile that is the dried form of the fresh chilaca pepper. Dried pasilla peppers are named for its dark, wrinkled skin that resembles a raisin in flavor and texture, pasilla translates to “little raisin.”
Pasilla peppers are used to make salsa, sauces, mole, stews. These peppers can be ground to use in powdered form and are often used in combination with other dried chiles. Pasilla peppers have a rich, earthy, warm flavor with mild heat and are often confused with chile anchos.
When selecting, choose chiles that are soft, pliable, and bright. Avoid chiles that look dry, dusty, brittle and avoid any chiles with mildew. Slightly toast or reconstitute with hot water before adding to dishes to take full advantage of their amazing flavor.
Can you Cook Short Ribs in a Cast Iron Pan?
Yes, you can cook my pasilla ribs in a cast iron skillet or grill. Here’s how: Heat a cast iron skillet over medium-high heat. Lightly coat with oil. Cook ribs, about 4 minutes on each side, flipping once and an instant thermometer inserted into thickest part of the short rib reads 130 for medium-rare. Remove from grill, allow to rest for 10 minutes, slice against the grain and serve.
*The USDA recommends raw beef be cooked to a minimum internal temperature of 145°F and allowed to rest for 3 minutes.
Beef Loving Texans is a one-stop shop for recipes and stories brought to you by Texas Beef Council. Beef Loving Texans celebrates the pride and values deeply rooted in Texans through family, community and tradition. Visit www.beeflovingtexans.com for more recipes and inspiration.
OTHER RECIPES IN COLLABORATION WITH BEEF LOVING TEXANS
Cast Iron Skillet Steak with Salsa Macha
- For the Spice Rub
- 1 dried pasilla pepper stems and seeds removed and broken into pieces
- 1 teaspoon ground cumin
- 2 teaspoon salt
- 1 teaspoon dried oregano
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 2 pounds boneless short ribs
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In a food processor or spice grinder add pasilla pepper pieces. Pulse or grind until pasilla pepper is finely ground. Combine finely ground pasilla in a bowl with remaining ingredients, stir to combine.
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Place short ribs on a baking sheet. Liberally sprinkle pasilla rub to coat all sides and gently rub into short ribs.
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Heat your gill to a medium-high heat. Lightly oil your grill grates.
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Grill short ribs, about 4 minutes on each side, flipping once and an instant thermometer inserted into the thickest part of the short rib reads 130 for medium-rare. Remove from the grill, allow to rest for 10 minutes, slice against the grain and serve.
*The USDA recommends raw beef be cooked to a minimum internal temperature of 145°F and allowed to rest for 3 minutes.
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