This dish was a delightful combination of fresh, peachy sweetness and hot, spicy peppers tied together with bright tomato goodness. The beef was perfectly juicy and tender, and the mushrooms were earthy, juicy, and addictive. The rice soaked up the delicious flavors of the sauce. Zak found it spicy enough for his adventurous taste buds and I thought the flavors were balanced perfectly between sweet and spicy. It might not be the most elegant presentation or beautiful color combination, but it is comforting, delicious, and stick-to-your-ribs good.
Plus, this dish taught me a very valuable lesson – always wear gloves when dealing with peppers of any description, because they may turn out to be deceptively hot, seep some capsaicin into a callous on your palm, and cause your entire left hand to burn for twelve awful hours. True story. Other valuable lessons I learned: sometimes, washing your hands with soap and water repeatedly isn’t enough, nor is soaking your hand in a diluted bleach solution, nor is taking a Benadryl and two ibuprofen, nor is coating your hand in olive oil or canola oil and washing with soap and water. Several 10 minute soaks in ice cold milk offered me relief, but I think at the end of the day, the only cure was time. So, take a valuable lesson from me and don’t touch peppers with bare skin ever. But, if you do, make this dish, because it will be totally worth it.
Triple Pepper Beef Short Ribs in Peach and Tomato Sauce
with Seared Crimini Mushrooms
3 1/2 lbs. beef short ribs (about 4 short ribs)
1 dried ancho chile
1 tbs. freshly ground black pepper
1 tsp. coarse kosher salt
1 tbs. canola oil
Remove stem from the dried ancho chili. Roughly chop. Transfer to a food processor and process, pulsing if necessary, until pulverized. I ran the machine in 30 second increments, pulsing about a dozen times in between, for about ten cycles. Add freshly cracked black pepper and kosher salt.
Rub on all sides of ribs and let sit for about an hour.
Add canola oil to a cast iron skillet and heat over medium-high heat. Add short ribs, working in batches if necessary. Brown 2-3 minutes per side until a golden brown crust forms. Transfer from cast iron skillet to a slow cooker.
Pour any drippings over the beef in the slow cooker.
Add sauce from below and cook 8-10 hours on low.
Serve with white rice and seared crimini mushrooms.
2 large tomatoes, seeds removed and roughly chopped
1 green bell pepper, seeds, and ribs removed, chopped
1 Hungarian hot pepper, seeds and ribs removed, chopped
1 peach, pit removed, roughly chopped
1 medium Vidalia onion, chopped
2 bay leaves
1/4 cup honey
2 cups water
Place all ingredients in slow cooker along with beef short ribs.
Seared Crimini Mushrooms:
1/2 lb. crimini mushrooms, halved lenghtwise
1 tsp. kosher salt
1 tbs. olive oil
1/2 tbs. butter
1 lemon, juiced
Place mushrooms in a fine mesh strainer over a glass bowl. Sprinkle with kosher salt and let sit out about one hour. This will leach out most of the moisture and make for a clean sear on the mushrooms.
Heat olive oil and butter in a cast iron pan over medium-high heat. When butter is melted, add mushrooms and sear 4-6 minutes per side until golden brown and heated through.
Squeeze lemon juice over mushrooms and serve immediately.