Recipe by Miraklegirl
Got this from the Fine Cooking forum. I haven't tried it, but it sounds wonderful and different. Please let me know how it turns out for you... Prep and cook time is estimated
Top Review by Nutcakes
This is a fantastic braise to make on a cold day. It is very simple to make. I limit the chipotle peppers so as not to be burning hot, but just to give a little zip to the sauce. It's quite addictive. I like to serve it with polenta but mashed potatoes are very appropriate.
- 6 meaty beef short ribs, about 1 lb. each
- oil, for browning
- salt & freshly ground black pepper
- 1 carrot, chopped
- 1 onion, chopped
- 1 stalk celery, chopped
- 4 cloves garlic, minced
- 2 -3 tablespoons tomato paste
- 1 bottle zinfandel or 1 bottle full bodied red wine
- 4 cups beef stock or 4 cups chicken stock
- 1 cinnamon stick
- 2 -3 chipotle chiles in adobo, minced
- 2 teaspoons cocoa
- 1 sprig thyme
Directions See How It's Made
- Preheat the oven to 300-325°F.
- Choose a heavy casserole or dutch oven with a lid.
- Use a skillet if necessary to brown the ribs and transfer to the casserole to finish.
- Heat enough oil to brown the ribs successfully-- it should cover the bottom of the pan.
- Season the ribs with salt and pepper.
- Brown in batches.
- Reserve the ribs on a plate.
- Pour off excess fat from the pan and add the mirepoix- carrot, onion and celery.
- Cook until nicely caramelized.
- Add the garlic and tomato paste.
- Cook for 1 minute.
- Add the wine and cook until reduced by half, then add the stock, spices and herbs.
- Bring to boiling then add the ribs to the pot.
- (If using a skillet, prepare to this point and transfer to the baking dish).
- Cover the ribs and place in the oven.
- After about 20-30 minutes, check the ribs to see that the liquid is not boiling or bubbling.
- Reduce the oven heat if necessary.
- Cook until tender-- about 2 hours.
- Keep checking to make sure theres enough liquid.
- When the ribs are done, remove from the pot and keep warm.
- Let the pot rest until the fat rises to the surface.
- Remove any excess fat.
- Remove the cinnamon stick and herb sprigs.
- For a more refined sauce, purée or put through a food mill.
- Reheat the sauce to boiling, adjusting the seasonings, and reduce until nicely thickened.
- Serve the ribs warmed in the sauce.