Braised Short Ribs
- Ready In:
- 48mins
- Ingredients:
- 15
- Serves:
-
6
ingredients
- 1 1⁄4 ounces dried ancho chiles (3 to 4 medium)
- 2 cups boiling-hot water
- 1 medium onion, chopped
- 3 garlic cloves, coarsely chopped
- 2 tablespoons finely chopped canned chipotle chiles in adobo, plus
- 1 tablespoon adobo sauce
- 2 tablespoons tomato paste
- 2 tablespoons molasses (not robust or blackstrap)
- 1 teaspoon cumin seed
- 3 whole cloves
- 2 1⁄3 cups cold water, divided
- 5 lbs beef short ribs
- 1 tablespoon vegetable oil
- 1⁄4 lb sliced bacon, chopped
- 1 (3 inch) cinnamon sticks
directions
-
.MAKE CHILE PURÉE:
- Wipe anchos clean, then stem and seed. Discard ribs and tear anchos into pieces.
- Soak anchos in boiling-hot water until softened, about 20 minutes. Transfer anchos to a blender, reserving soaking liquid.
- Purée anchos with onion, garlic, chipotles with sauce, tomato paste, molasses, cumin, cloves, 1/3 cup water, and 1 tsp salt.
-
BRAISE SHORT RIBS:
- Pat ribs dry and season with 1 1/2 tsp salt and 1 tsp pepper (total). Heat oil in a wide 6- to 8-qt heavy pot over medium-high heat until it shimmers. Brown ribs in batches, about 6 minutes per batch. Transfer as browned to a platter. Discard fat from pot.
- Preheat oven to 350°F with rack in middle.
- Cook bacon in pot over medium heat until browned, then transfer with a slotted spoon to platter.
- Stir chile purée into fat in pot (it may spatter). Cook, stirring frequently, 6 minutes. Stir in reserved chile-soaking liquid, remaining 2 cups water, and cinnamon stick and bring to a boil. Return ribs and bacon to pot and braise, covered, in oven until ribs are very tender, 3 to 3 1/4 hours. Skim fat from sauce.
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