Chile-rubbed short ribs with creamy polenta and cotija cheese from Bobby Flay's Mesa Grill Cookbook: Explosive Flavors From The Southwestern Kitchen (page 161) by Bobby Flay

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Notes about this recipe

  • PriyaPath on April 05, 2026

    So good, made it with the mashed potato side. Very flavourful.

  • averythingcooks on November 29, 2020

    I had short ribs to use and this was great choice. I used dried chiles to make my own chile powder but I found that the dry rub made LOTS - enough to rub each rib fully (not just on 1 side). The end result was beautifully seasoned fall apart meat in a rich broth. I did have to cool the sauce to remove a LOT of fat and it needed a long reducing time get to the thickness I wanted. This was served over a Bobby Flay smashed potato recipe (instead of the polenta) with a big spoonful of peas. A great Saturday night dinner!

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