Grilled Pasilla-Rubbed Beef Short Ribs

Name: Grilled Pasilla-Rubbed Beef Short Ribs
Total time: 20 min
Yield: 6
Cuisine: American
Ingredients: 2 lbs. Beef Chuck Short Ribs, boneless; 1 dried pasilla pepper, stems and seeds removed, broken into pieces; 1 tsp. ground cumin; 2 tsp. Kosher salt; 1 tsp. dried oregano; ¼ tsp. garlic powder; ¼ tsp. onion powder

Smoky pasilla chiles and a cumin-forward rub take boneless Beef Short Ribs to the grill for a fast, showstopping 20-minute main. Grill to medium-rare, rest, slice against the grain and serve for a simple, bold-flavored feast.

Recipe Courtesy Of:

Vianney Rodriguez,

SweetLifeBake.com

Cook Time: 20 Minutes

Servings: 6

Ingredients: 7

Cook Mode

Ingredients

2 lbs. Beef Chuck Short Ribs, boneless

Pasilla Dry Rub

1 dried pasilla pepper, stems and seeds removed, broken into pieces
1 tsp. ground cumin
2 tsp. Kosher salt
1 tsp. dried oregano
¼ tsp. garlic powder
¼ tsp. onion powder

Preparation

Step 1

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.
Step 2

Place Short Ribs on a baking sheet and liberally sprinkle pasilla rub to coat all sides.
Step 3

Heat grill to MEDIUM-HIGH heat. Lightly oil your grill grates to prevent sticking.
Step 4

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.
Step 5

Slice short ribs against the grain and serve.

Nutrition Information

490 Calories

0 %*

18.3g SAT FAT

0 %DV**

22g PROTEIN

0 %DV

2.7 mg IRON

0 %DV

5.1 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

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.

Wash hands with soap and water before cooking and always after touching raw meat.
Separate raw meat from other foods.
Wash all cutting boards, utensils, and dishes after touching raw meat.
Do not reuse marinades used on raw foods.
Wash all produce prior to use.
Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
Cook Ground Beef to 160°F as measured by a meat thermometer.
Refrigerate leftovers promptly.