PAIRED WITH: Roserock Pinot Noir from Drouhin Oregon

"These grilled short ribs are marinated in a marinade of tangy tomato, onion, vinegar and brown
sugar that gets a gentle kick from dried chiles. Thanks to their high fat content, they’re
wonderfully forgiving on the grill—hard to overcook and remain tender and juicy. Serve them
piled over steamed rice or slice them thin and tuck into warm tortillas with a little shredded
cabbage for crunch. The marinade also happens to be fantastic for braising pork if you’d rather
bring the party inside. Either way, pour yourself a glass of Domaine Drouhin’s Roserock Pinot
Noir. Its bright, luminous dark fruit notes cut right through the ribs’ richness, making this a
perfect weekend meal to share with friends."

-- COLU HENRY

Serves 4
Time: 6 1⁄2 hours - includes marinating time

Heat a skillet over medium heat. Add the chillies and turn them occasionally, until they turn
golden in spots, 1 to 2 minutes. Transfer to a bowl of very hot water and let them soak for 10 to
15 minutes. When cool enough to touch, remove and discard the stems.

In a food processor, add the soaked chiles, tomato, onion, garlic, brown sugar, kosher salt,
oregano, tomato paste, vinegar and 1⁄4 cup of the soaking liquid. Pulse together until it forms a
somewhat smooth paste.
Pour over the ribs and toss them to coat evenly. Marinate the ribs in the fridge for 6 to 8 hours or
up to 24 hours.
When ready to serve, heat your grill to high. Remove the ribs from the marinade and pat them
dry. Cook, turning frequently, until charred on all sides and a thermometer inserted into the
thickest part of the steak registers 125°F, 8 to 10 minutes. Transfer to a cutting board, tent with
foil and let them rest for 5 minutes. Slice against the grain and top with a few pinches of flaky
salt and the herbs, should you like.