2poundsbeef short ribsbone in, trimmed of excess fat
1largeonionYellow or sweet onion, sliced
31ouncescanned tomatoes undrained, or two pounds fresh tomatoes, chopped
1teaspoondried thymeor two sprigs fresh
1teaspoondried marjoramor two springs fresh
Roast the poblanos directly over a gas flame or on a baking sheet 4 inches from broiler. Turning regularly until all sides are blistered and blackened. Cover with a kitchen towel for 5 minutes and then remove most of the skin with your hands. Do not rinse away the flavor with tap water. Tear the chiles open and remove the seeds and any large veins. Slice into 1/4 inch strips.
Heat oven to 325 degrees.
In a medium large Dutch oven, heat the lard on medium high. Lay in the short ribs in a single uncrowded layer. Salt the short ribs. Richly brown on each side, about 3 - 5 minutes per side. Remove to a plate and remove all but about 2 tablespoons of the oil.
Set the pot back on the stove and reduce heat to medium. Add the onion and cook, stirring frequently, until golden. About 7 minutes. Add the garlic and stir for one minute or until fragrant.
Add the tomatoes and the dried herbs and cook until soft, about 3 minutes. Stir in the strips of roasted poblano peppers.
Nestle the short ribs into the tomato mixture. Spoon some of the mixture over the ribs, cover and bake 1 1/2 - 2 hours or until meat is fork tender.
Using a large spoon, remove the meat to a warm serving plate. Tip the Dutch oven to remove the fat from the tomato mixture. Taste the sauce and season with additional salt if needed. Stir well.
To serve, spoon a rib into a serving of Mexican Yellow Rice (or mashed potatoes) Spoon some of the tomato/poblano sauce around the ribs.
Tips For Success:
Don't skip searing the short ribs. This is a crucial step in getting the most flavor out of this meal. Searing creates what is technically called Maillard reaction. Maillard reaction is the process where a crust is created, creating flavor and sealing in juices.
Break Down Those Tomatoes: Some canned chopped tomatoes can be cut in pretty large pieces. Once I start cooking the tomatoes, I like to take a potato masher and gently press down on the tomatoes to help break them down.