Chile Braised Short Ribs
Jay Rogers - Sr. Analyst
For the Paste
- 4 Garlic cloves, unpeeled
- 2-3 dried ancho chiles, seeded, stemmed and split
- 2-3 dried pasilla chiles, seeded, stemmed and split
- ½ teaspoon freshly ground pepper
- ½ teaspoon cumin, ground or use freshly ground cumin seeds
- ½ teaspoon kosher salt
- ½ cup chicken broth
- Toast the chiles, 1 or 2 at time, on a skillet or pan over medium-high heat, pressing down with a spatula for about minute until slightly toasted. Flip over and toast the other side. In a bowl, place toasted chiles, add hot water, and cover for 30 minutes until rehydrated.
- While the pan is still hot put garlic cloves in pan and roast until the skin is slightly blackened in spots. Allow to cool and then peel skin off. Combine the garlic, rehydrated chiles, pepper, cumin, salt, and chicken broth into a food processor and puree until smooth.
Braising
- 2 Tablespoon canola oil
- 2 Tablespoons unsalted butter
- 4 lbs short ribs
- Kosher Salt and freshly ground pepper
- 1 large onion, peeled and chopped
- 1 large carrot, peeled and chopped
- 2 large Sweet Potatoes
- 1 Tablespoon Honey
- 3 branches chopped fresh thyme
- ½ Bottle of red wine (Zinfandel, Syrah, or Cote du Rhone)
- Sour Cream for garnishing
- Preheat the oven to 350 degrees F. Season short ribs well with salt and pepper.
- Put a tablespoon each of canola oil and butter in an oven proof casserole or Dutch-oven and turn the heat up to high. After a minute, brown the ribs well on each side. This should take about 15 minutes, try not to overcrowd the pan and brown the ribs in batches if necessary. Discard the fat. Reduce the heat to medium-high
- Add the remaining butter and canola oil and add the onion, carrot, and sweet potatoes. Add about a teaspoon (a large pinch) of salt and a pinch of ground pepper. Stir and cook until the onions are soft and translucent.
- Add the seasoning paste and fry the mixture for 3 minutes, until thickened. Add the red wine, honey and thyme. Bring to mixture to a boil. Add ribs and put in the oven. Cook until the meat is very tender and falling off from the bone, about 3 hours. Turn the meat once or twice while cooking. Taste halfway through and adjust seasoning.
- Serve into warmed soup bowls and garnish with a sour cream.
Judges’ Comments:
Speechless!
The rib melted in my mouth – wonderful!
I could have eaten this with a straw – smooth ribs – my palate is on overboard!