From: Chef/owner Tim Love, Lonesome Dove Western Bistro, Ft. Worth, TX. Yield: 4 to 6 servings. 2 pieces dried ancho chiles 1 piece dried pasilla chile 2 pieces dried guajillo chiles 2 pieces dried chipotle chiles 1 cup Maker’s Mark® Bourbon 1 Tbsp. vegetable oil 2 lb. boneless beef short ribs 3 cups onion, chopped 2 cloves garlic, minced ½ tsp. ground cumin 1 tsp. Mexican oregano ½ tsp. dried thyme ¼ cup dark brown sugar ¼ cup apple ...
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