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“Braised Short Ribs - browned and slow cooked in oven from Gourmet magazine. Very Good and spicy”
READY IN:
48mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

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.

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