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Baked Short Ribs and Pasilla Pepper Sauce

Baked Short Ribs and Pasilla Pepper Sauce Recipe

  • 1 dried pasilla pepper, rehydrated, seeded, stemmed, and finely chopped
  • 4 pounds beef short ribs (boneless), rinsed and patted dry, excess fat trimmed
  • Salt and freshly ground black pepper
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 medium yellow onion, diced
  • 4 cloves garlic, peeled and minced
  • ½ cup pureed roasted red peppers (if using canned roasted red peppers, be sure to drain and rinse them before pureeing)
  • One 14.5-ounce can tomato sauce
  • ½ cup red wine
  • 2 whole star anise
  • ¼ teaspoon ground cinnamon
  • 1 teaspoon Chinese five-spice powder
  • 2 bay leaves
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 945kcal (47%)
Total Fat 85g (131%)
Saturated Fat 37g (185%)
Cholesterol 176mg (59%)
Total Carbohydrate 6g
Dietary Fiber 1g
Sugars 4g
Protein 34g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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