Pasilla Dry Rub
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 rub ingredients. Stir to combine.
Place Short Ribs on a baking sheet and liberally sprinkle pasilla rub to coat all sides.
Heat grill to MEDIUM-HIGH heat. Lightly oil your grill grates to prevent sticking.
Grill Short Ribs about 4 minutes per side, flipping once. Cook until browned on each side or until an instant-read thermometer inserted into the thickest part of the Short Rib reads 145°F for medium-rare doneness. Remove ribs from the grill, allow to rest for 10 minutes.
Slice short ribs against the grain and serve.
Nutrition information per serving: 490 Calories; 390.8 Calories from fat; 43.4 g Total Fat ( 18.3 g Saturated Fat; 19.4 g Monounsaturated Fat); 96.7 mg Cholesterol; 693.2 mg Sodium; 1 g Total Carbohydrate; 0.5 g Dietary Fiber; 22.4 g Protein; 2.7 mg Iron; 260.9 mg Potassium; 0.14 mg Thiamin; 0.2 mg Riboflavin; 5.1 mg Niacin (NE); 0.3 mg Vitamin B6; 2.7 mcg Vitamin B12; 5.1 mg Zinc; 21.5 mcg Selenium; 84.7 mg Choline.
This recipe is an excellent source of Protein, Niacin (NE), Selenium, Zinc, and Choline. It is a good source of Riboflavin, Vitamin B6, Iron, and Choline.