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Pasilla Short Ribs
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.
Ingredients
- 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
Instructions
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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.
Recipe Notes
*The USDA recommends raw beef be cooked to a minimum internal temperature of 145°F and allowed to rest for 3 minutes.