Beef Short Ribs With Red Chili Sauce

Recipe by Ashley U
READY IN: 2hrs 55mins




  • Cut 1 head of garlic crosswise in half.
  • Place in large pot with ribs, 3 quarts water and quartered onion.
  • Bring to boil over high heat.
  • Reduce heat to medium and simmer uncovered until meat is cooked through, about 50 minutes.
  • Strain, reserving 6 cups meat broth.
  • Discard onion and garlic.
  • Reserve ribs.
  • Preheat oven to 400°.
  • Wrap remaining head of garlic tightly in foil and place directly on oven rack.
  • Place tomatoes and sliced onion on rimmed baking sheet.
  • Drizzle with 1 tablespoon oil.
  • Sprinkle with salt and pepper.
  • Roast garlic, tomatoes and onion until tender, for about 1 hour.
  • Transfer tomatoes and onion to processor.
  • Using fingers, squeeze garlic from papery skin into processor.
  • Blend until smooth.
  • Set tomato sauce aside place quajillo and ancho chilies in medium bowl.
  • Add 4 cups reserved meat broth.
  • Let stand for 30 minutes.
  • Transfer mixture to processor and blend until smooth.
  • Strain chili sauce into medium blend until smooth.
  • Strain chili sauce into medium bowl, pressing on solids in strainer with rubber spatula to exct as much liquid as possible.
  • Heat remaining 2 tablespoons oil in heavy large pot over medium-high heat.
  • Add chili ace; simmer for 5 minutes.
  • Add tomato sauce, cumin, oregano and cloves.
  • Simmer for 5 minutes.
  • Add ribs, vinegar and remaining 2 cups meat broth.
  • Bring to simmer.
  • Reduce heat to low and simmer uncovered until sauce is thick for about 50 minutes.