SERVES 8 TO 12
5 pounds bone-in beef short ribs (or 3 pounds boneless
short ribs or chuck), trimmed of silverskin and excess
fat
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
1 large yellow onion, finely diced (about 1½ cups)
1 jalapeño or 2 serrano chiles, finely chopped
4 medium cloves garlic, minced or grated on a
Microplane (about 4 teaspoons)
1 tablespoon dried oregano
1 cup Chile Paste (here) or ½ cup chili powder