4 dried ancho chiles*, stemmed, seeded, and ribs discarded
1 medium onion, quartered
3 garlic cloves, coarsely chopped
1/3 cup brown sugar
1 tablespoon apple cider vinegar
1 1/2 cups low-sodium beef broth
1 teaspoon salt, plus extra for seasoning
1 teaspoon freshly ground black pepper, plus extra for seasoning
6 pounds beef short ribs
1 tablespoon vegetable oil
Warm corn tortillas
Mexican crema or sour cream
1/2 cup chopped fresh cilantro leaves
The ribs improve in flavor if cooked 2 days ahead. Cool completely, uncovered, then chill, cover and refrigerate. Remove any solidified fat before reheating. These ribs can also be cooked in a 350 degree F oven for 3 1/2 hours.
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