Right now I have gorgeous poblano peppers growing in my garden so I decided to play around with them since they’re a relatively new ingredient to me. You’ll be most familiar with these peppers in Mexican food so what I came up with here was channeled through my inner “Irecan.” That’s Irish-Mexican, sort of like Rick Bayless affectionately known as Richie MacBayless. Unlike some other chillies these do not require a fire extinguisher (thank f*%k for that!)
4 lbs organic / grass fed beef ribs
6 shallots – peeled
5 cloves garlic – peeled
4 poblano peppers
1 cup red wine (whatever’s open will do)
2 whole carrots – washed & halved
1 x 28 oz can whole peeled tomatoes (I prefer to use the Italian San Marzano’s, which are tad more expensive but the quality is better = tons of flavour)
6 cups low-sodium beef broth
1 bouquet garni – marjoram & oregano
10 black peppercorns
Preheat oven to 400°F.
Begin by searing the peppers directly on a gas flame, medium heat, of your stove. You want to char the skin not burn the flesh so as soon as one side of the skin is black and charred turn it until all sides are done. Place in a bowl and cover with plastic wrap. By doing this the steam created by the heat from the peppers will loosen the skins. After 30 minutes remove the skins from the peppers and clean out seeds. Slice the peppers into 1/4″ strips.
NOTE: Do Not rinse the charred peppers under the tap to remove the skins. This is a no no. All you’re doing is washing away all the lovely charred flavour.
Next seasoning & searing the ribs either in a hot pan with olive oil or, as I did, on the grill. Sear to a nice golden brown colour.
Place ribs in a large oven proof casserole dish when seared and let be until needed. Meanwhile saute the shallots & garlic in a medium hot saute pan in 2 tbsp olive oil. Saute for 4 minutes or until onions begin to brown. Add sliced poblanos and saute for another minute. Add wine and simmer for 2 minutes.
Next add tomatoes, carrots, peppercorns & herbs. Bring to a boil. Once boiling, add sauce to ribs and enough broth to cover. Cover dish with foil and pop in oven for up to 3 hours or until ribs are fork tender and falling off the bone. Not only are the ribs fantastic but those San Marzano tomatoes will knock your socks off!
All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients as much as possible.