Oven-Braised Short Ribs with Pasilla-Tomato Mole
Inspired by his grandmother, chef Hugo Ortega uses smoky pasilla chiles, tomatoes and spices to make a rich, tangy mole sauce for braising tender short ribs. Slideshow: More Braising Recipes
The ribs can be refrigerated overnight. Reheat gently before serving. The mole sauce can be refrigerated for up to 5 days.
Quinoa pilaf and roasted squash and root vegetables.
Argentinean Malbecs with generous berry fruit are terrific with juicy, slow-cooked meat dishes like these ribs.