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Short Rib Stuffed Poblano Peppers

A complex study in dual-stage thermal preparation and chili-roasted lipid concentration. Slow-roasted beef short ribs are shredded and integrated into par-baked poblano peppers, stabilized by a blend of sharp cheddar and Queso blanco.
Print Recipe
Prep Time 45 minutes
Cook Time 7 hours
Total Time 7 hours 45 minutes
Servings: 8 servings
Course: Dinner Party, Main Course
Ingredients Method

Ingredients
  

The Chili-Roasted Short Ribs
  • 4 pounds meaty beef short ribs
  • 1 tablespoon chili powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon coarse black pepper
  • 1 cup all-purpose flour for dredging
  • 4 tablespoons olive oil
  • 1 cup diced red onion
  • 1 cup diced carrots
  • 1 cup diced celery
  • 6 cloves garlic thinly sliced
  • 2 jalapeno peppers seeded and diced
  • 1 750 ml bottle red wine
  • 1 quart beef broth
  • 1 cup tomato paste
  • 1 cup chili sauce
  • 1 chipotle pepper in adobo diced
  • 2 cinnamon sticks
The Stuffed Poblano Assembly
  • 10 to 12 large poblano peppers
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon coarse black pepper
  • 1 cup prepared enchilada sauce
  • 4 ounces Queso blanco grated
  • 4 ounces sharp cheddar cheese grated
  • Fresh cilantro chopped

Method
 

The Slow-Roasted Short Rib Extraction
  1. Preheat the oven to 250°F. Season the short ribs with chili powder, salt, and pepper.
  2. Heat olive oil in a heavy Dutch oven over medium-high heat. Dredge each rib in flour and brown aggressively on all sides. Transfer to a platter.
  3. Add onions, carrots, celery, garlic, and jalapenos to the pot, sautéing until soft.
  4. Pour in the wine, beef broth, tomato paste, and chili sauce. Bring to a boil.
  5. Return the ribs to the pot and bury the cinnamon sticks and chipotle pepper in the liquid. Cover and roast for 6 to 7 hours until the meat yields to mechanical shredding.
  6. Once cooled, remove the meat from the bones and shred using two forks. Toss with the remaining braising liquid.
The Pepper Preparation
  1. Preheat the oven to 350°F. Slice a single incision into the side of each poblano pepper and carefully extract the seeds and veins.
  2. Arrange peppers in a baking dish, drizzle with olive oil, and season with salt and pepper.
  3. Par-bake for 5 minutes to initiate structural softening.
The Final Assembly and Emulsion
  1. Pour the enchilada sauce into the bottom of the baking dish.
  2. Place a portion of Queso blanco in the bottom of each par-baked pepper, followed by a generous volume of the shredded short rib meat.
  3. Top with the sharp cheddar cheese.
  4. Return to the oven and bake until the cheese achieves a molten state and the protein is thermally warmed through.
  5. Garnish with fresh cilantro and serve with rice and black beans.