Preheat oven to 350° F (175°C). Note: For really tender meat, these ribs can be cooked at 200°F. See the lessons on "Braising" and "Combination Cooking Fundamentals" (on the Related Videos tab) for more information.
Soak the ancho chiles in boiling hot water for 20 minutes. Drain. Set aside.
Season the ribs on all sides with salt and pepper. Heat a large Dutch oven or frying pan over medium-high heat and add the oil. Sear the ribs in batches, if necessary. Brown the ribs on all sides. Transfer the ribs to a plate.
- 4 whole dried ancho chilis
- 6 lb beef short ribs
- 1 tbsp olive oil
- kosher salt (to taste)
- freshly ground black pepper (to taste)