Short ribs is one of our favorite dishes anyway, so this simple recipe, which braises the ribs in roasted and peeled poblanos, onion, garlic and tomato was an easy choice. It was also an easy dish to double and use our big Le Creuset Dutch oven. The ribs get browned and then braised in a slow oven for an hour and a half. The herb is either epazole or thyme (our choice). To accompany, we fixed the classic Mexican rice (arroz blanco), which fries the rice with onions and garlic before adding the broth to cook. Andrea baked up some of her famous corn sticks for bread.
For a starter, Andrea fixed salmon ceviche with orange, capers and roasted green chile from the same Bayless book, Mexico One Plate at a Time, and for dessert a Mexican chocolate pot de creme recipe she found online.
The short ribs were very flavorful and were a big hit, even with those who are not big red meat fans. The ceviche and dessert were also very popular. We had champagne beforehand with cute little cauliflower fritters topped with a salsa, as well as chips and guacamole.
Every time we use a Bayless recipe we resolve to do it more often; we have several of his cookbooks. Maybe this year we will!
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