 |
Prep Time: 3 Minutes Cook Time: 42 Minutes |
Ready In: 45 Minutes Servings: 6 |
|
Braised Short Ribs - browned and slow cooked in oven from Gourmet magazine. Very Good and spicy 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:
1. .MAKE CHILE PURÉE:.
2. Wipe anchos clean, then stem and seed. Discard ribs and tear anchos into pieces.
3. Soak anchos in boiling-hot water until softened, about 20 minutes. Transfer anchos to a blender, reserving soaking liquid.
4. Purée anchos with onion, garlic, chipotles with sauce, tomato paste, molasses, cumin, cloves, 1/3 cup water, and 1 tsp salt.
5. BRAISE SHORT RIBS:.
6. 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.
7. Preheat oven to 350°F with rack in middle.
8. Cook bacon in pot over medium heat until browned, then transfer with a slotted spoon to platter.
9. 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.
|
|